All good Southerners and their friends know that the secret to a prosperous New Year is to eat black eyed peas on New Year’s Day! But, I just don’t make this salad for New Year’s Day. I’m taking this dish to a Christmas party and I’m certain that it will be one of the first things that will go quickly.
Autumn leaves are falling and the earth comes alive with delicious mushrooms. There is no better way to celebrate the earthy mushroom flavor than with generous doses of butter, garlic, lemon, thyme, and pasta. Yum!
I like to take advantage of tasty autumn apples by making a healthy salad that consists of kale, Honeycrisp apples, hazelnuts, dried cranberries, and a light homemade dressing. Apart from their appetizing crunch, Honeycrisp apples have a clean and sweet flavor. They are a mixture of sweet and tart that creates a unique and flavorful apple. As an added bonus, Honeycrisp apples have a longer shelf life, if stored properly.
An impressive pasta dinner on your table in minutes. That’s what I call a weeknight winner!
I’ve been making this slaw for many years and it’s safe to say that it is a firm favorite. Prepared with lots of fresh ingredients and tossed with a thick Asian dressing it’s packed with flavor and delivers a satisfying crunch. Make a big batch and keep it in the fridge for lunches.
This vibrant gazpacho showcases organic summer produce by using ripe, seasonal heritage tomatoes. Garden Gazpacho is wonderful enjoyed outside as part of a picnic or to begin an alfresco dinner party. I like to use a mixture of red, yellow and orange tomatoes of different shapes and sizes to capture as many flavors as possible.
This summer, expand your grilling horizons. Fruit and vegetables have a place on the grill as well.
This is a nice way to enjoy roasted zucchini and is a great low carb alternative to hasselback potatoes. A good weeknight side dish as well as a delicious light lunch.
These Green Bean Parmesan Fries are a delicious and healthy French fry substitute. They’re coated in a Parmesan coating and then baked to a crisp outside. You can dip them in ranch dressing, low sugar ketchup, or eat them plain.
This vegetable side dish is extra delicious thanks to the kick of heat from red pepper flakes and a bright shot of lemon.