I’m always on the lookout for yummy vegetable sides that add interest (but also aren’t too fussy). Where most veggies taste very, very yummy just tossed with olive oil, seasoned to perfection with salt and pepper, and roasted in a hot oven, sometimes it is nice to have something a little different, especially for special occasions. So when it was my husband’s birthday recently, I tried out this recipe from The Silver Palate Cookbook.
Read MoreI love this kind of salad so much. It’s colorful, it’s hearty, it’s nutritious, and it tastes delicious on top of all that. I serve a basic old house salad with every dinner, so a salad like this is kind of like a treat. It’s also a perfect side salad to fill out a meal that needs just a little more substance on the side.
Alternatively, you can throw grains (like farro, barley, or quinoa) or roasted veggies (Brussel sprouts and sweet potatoes are my personal fave) and make this a legit meal. It makes a delicious lunch or a lighter dinner. With all the different elements and flavors you end up feeling totally satisfied.
Read MoreSimply Divine Carrot Soup is simple, and divine. Carrots, onions, garlic, a splash of white wine, broth, salt and pepper, and heavy cream combine into a silky smooth soup that lets the carrots shine.
Read MoreI was actually given this recipe by my roommate in college (too many years ago to admit). We were headed to a cookout and needed to bring dessert. She promised me it was delicious, a family favorite. She didn't lie. It was devoured at that party to rave reviews. I kept the recipe and soon it was my family's favorite cake ever. It was made for every holiday and special occasion and requested for two separate wedding cakes. It has basically become a family legend.
Read MoreA while ago, I used a gift card from my Grandma to get Six Seasons: A New Way with Vegetables. Running a vegetable garden business in the backyard, I figured it would be nice to have a few more ideas on how to cook up all the veggies. I've really enjoyed the recipes I've tried so far. This one might be my favorite yet.
Read MoreThere was a bowl filled with 10 cups of homemade chicken broth in my fridge that was fast approaching the 1-week mark. I'm not 100% positive about how long various things stay "fresh" in the fridge, and I suspect it is oftentimes longer than the standard safety recommendations*, but in general I operate under the 1-week policy. Under a week? Eat it. Over a week? Toss it. It's that hazy 6-7 day area where I know my logic is a bit spurious. It's okay to eat at 11pm on Day 6, but by 9am on Day 7 it has got to go.
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