DAY ONE! I’m already loving what I see!
Here’s some of my picks.Embed from Getty Images
Noon by Noor.Embed from Getty Images
Embed from Getty Images
Can’t wait for day 2!
This could be a meal by themselves or it would go nicely along grilled meat. It did take longer to cook than what the recipe stated. But, I will place the baking dish on the bottom shelf. I also made a mistake and added to much water and so the sauce was too thin. Only add enough water to reach a quarter of the height of the vegetables. This was courtesy Alexandra Statou, Cooking with Loula
Ruffles by Johanna Ortiz, Spring/Summer 2018.
More summer salads!
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 room temperature but the flavor is amazing! An unexpected dish for the summer is always fun.
This BLT Pasta Salad (click for link to recipe) is a great addition to a barbecue. The pasta with the BLT salad adds a whole level of texture and makes it nice and filling for those teens that you may have that seem to have never-ending appetites.
This is one of my most favorite salads. The goat cheese, the blueberries, and the slightly sweet/tart dressing are amazing together! The toasted almonds add a nice crunch too.
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Great summer salad!
500g/ 17.6oz couscous
600ml/ 1.2pt vegetable stock
5 tbsp olive oil
200g/ 7oz pistachio nuts
1 handful of mint leaves
5 tbsp olive oil
1 1/2 limes (juiced)
(1 tsp of honey if you like)
salt, pepper & couscous seasoning (coriander, cumin, chili, anise, mustard seeds, cinnamon)
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Ralph and Russo summer whites.
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.
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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