In this house, the side dishes generally play second fiddle to the entrée. I’m usually spending so much time with the main part of the meal that the side dishes are pretty simple, or sometimes, even an afterthought. THIS side dish, however, takes center stage, and it was absolutely the most exciting thing we had at dinner that night.
Sometimes, a recipe comes along and stops us all in our tracks. This is one of those recipes. I grabbed this recipe from my Skinnytaste cookbook, whipped it up for dinner, and my husband couldn’t stop talking about it. There are a lot of slow-cooker-taco-filling recipes out there, but this one holds a special place in our hearts, and now, our recipe box. It’s really, really tasty, and when you feel like you need to lighten up, and freshen up, your fall meal routine, this is a great place to start.
Sometimes, things just don’t go your way. Like, when you’re planning on asking your husband to grill kebabs for dinner, so you have everything prepped and ready in the fridge for dinner time, and then your husband calls and says he has a last minute dinner meeting, and then it starts to pour.
When life hands you a dinner meeting and a sudden rainstorm, use your oven! That was the lesson learned that day. These little guys are super easy to put together, and they were absolutely delicious. A few minutes under the broiler, and my soggy-husbandless-grill dilemma was solved.
Yep. This was good. A little too good, but that isn’t surprising when you see what goes into it. If you’re looking for a way to use up some more of the summer zucchini from your garden, this recipe is for you. Or, if you’re like me and don’t have a summer garden, but you have a grocery store or farmers market that sells zucchini grown by people who are much better gardeners than you are, well…then it’s for you too.
Before I get into the heart of this recipe, let me just state that this tomato-onion-garlic-basil concoction is delicious on pork chops. It would be delicious over chicken, or delicious over fish. It would be delicious served over sliced baguette as an appetizer, spread on a pizza, or delicious simply eaten out of the pan with a spoon (I’m guilty). If you haven’t guessed yet, it’s really good stuff.
And it is so simple and fresh, and perfect for a busy back to school weeknight.
When it comes to summer food, what do you look for?
I look for light, crisp, clean, fresh, and flavorful. In the sticky summer heat, I don’t want food that will weigh me down. I crave tastes that will refresh me, enlighten me, and that take advantage of the bounty that summer markets have to offer.
This salad is EXACTLY what I look for.
This quick and easy summer salad is the perfect summer picnic recipe go-to. You can make it up ahead of time, and the longer it rests, the more the flavors mingle. It was terrific the night we had it, alongside grilled steak, but even better the next day when I grabbed a bowlful for lunch.
Summertime means grilling time, and my friends at Red Gold Tomatoes have come up with a giveaway that I’m sure will make many grilling aficionados pretty darn excited. From now until July 22, Red Gold will be giving away a large Big Green Egg each week! A Big Green Egg!
I can’t begin to tell you how an Egg will change the way you grill. We’ve had one for the past couple of years, and trust me when I say that it does some pretty spectacular things for grilled food. My husband’s eyes light up every time I ask him to grill something, and our eyes light up every time he brings in dinner!
It’s July! And almost the 4th, which means it’s time to get your 4th of July plans in order! This deceptively simple dessert is sure to knock your family’s socks off. All you need are a few simple ingredients, and a little bit of time. It’s fresh, light, and really tasty.
Have you ever had a pavlova? Traditionally, a pavlova is a disk of fresh-baked meringue, topped with whipped cream and fruit. The meringue is crisp and crunchy on the outside, and chewy-soft on the inside. Paired with fruit and cream, the texture of a pavlova dessert is unlike anything you’ve ever had, and truly special. They are beautiful desserts, and always elicit oooohs and aaaaahs, but believe me when I say, this recipe is so easy to put together.
I think I found my new favorite salad for spring and summer. I’ve always been a fan of classic, light, Middle-Eastern flavors like lemon, olive oil, garlic, and herbs. So, keeping that in mind, I’ve always loved Tabbouleh. The salad is traditionally made with bulger, tomatoes, olive oil, lemon, mint, and lots of parsley. I’ve even had it with couscous before, but I loved the idea of mixing it with protein packed quinoa and crisp, cool, cucumbers.
It’s almost time for Cinco de Mayo! Yay! But, Cinco de Mayo falls on a Tuesday this year. Boo.
Mid-week celebrations can definitely throw a wrench in your plans, especially when those plans include eating and drinking. Luckily, you can celebrate with this simple, healthy, family friendly, weeknight-friendly, Cinco de Mayo-friendly soup!
I love tortilla soup, and one of my favorite soup recipes of all time can be found here. I do love that recipe, but when I came across this one, I was struck by how fresh and light it looked. I’m all about fresh and light these days. I loved that it was chock full of veggies, and super colorful. It looked like it could balance out a margarita or two and a piece of Tres Leches cake quite well. (Everything in moderation, right? It is Cinco de Mayo, after all.)