Month: August 2018

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Stuffed Zucchini

Originally posted on the fashionista cook:
Great recipe if you’re entertaining! Adapted from Ina Garten’s Make it Ahead cookbook. It can be refrigerated  up to 6 hours, just finish baking it before serving.

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Johanna Ortiz

Ruffles by Johanna Ortiz, Spring/Summer 2018.

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5 Summer Salads

Originally posted on What's for Dinner Moms?:
It is the season of picnics, fireworks, and parties. I have picked out a few of our favorite salads for today and the few weeks ahead. We love Balsamic vinegar and one of our favorite potato salads is this Balsamic Roasted Red Potato Salad (click for link to recipe). It can be served warm or at…

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Sweet & Salty Summer Salad

Originally posted on Mrs. Twinkle:
With the summer holidays just round the corner, we’ve had a couple of school/ kindergarten “end of the year” parties. For one of those events I made this salad, it went down very well and one of my friends asked for the recipe…so this is for you Francesca. Ingredients 500g/ 17.6oz couscous 600ml/ 1.2pt vegetable stock 5 tbsp olive…

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Ralph and Russo

Ralph and Russo summer whites.

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Mexican Street Corn

I was inspired by a local Mexican restaurant to make this dish. I researched on line for a recipe and found this one. Delicious and very easy and to make!     Get recipe here.

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Shrimp in Crazy Water

In Italian this dish is pronounced gamberoni all’acqua pazza. Originated from Naples, from the days the fishermen would bring home their catch.  Traditionally  made by poaching fish, this one is made with shrimp. Adapted from Fresh Fish by Jenifer Trainer Thompson.  

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Chris Gelinas Spring 2018

It’s all in the details! Chris Gelinas Spring 2018.

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Mustard Chicken with Brussels Sprouts and Potatoes

Part 2 of my recipes from Goop series.  Great recipe for a weeknight! Everything gets put onto a baking sheet and baked in the oven. The ingredients are simple and probably already in your pantry. I took the option to make it with bone-in chicken thighs instead of chicken breasts.       Get recipe here.

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