Juicy chicken leg quarters with crispy skin, sweet black raspberry glaze and a little kick. Black Raspberry Glazed Chicken Legs are great served hot, or chilled for picnics.
A fresh, satisfying salad with savory flat-iron steak, sweet corn and tangy chimichurri vinaigrette.
Salad. I know.
“Salad,” you’re thinking, “is what I eat when I’m trying to feel healthy.” The days are getting shorter, your workday is *feeling* longer, and maybe you’re just not about trying to sink your teeth into a spa menu right now.
This light and refreshing salad packs a tangy punch, but has just enough sweetness to balance out the pucker factor. Crunchy cucumbers and onions mingle with juicy tomatoes and summery herbs to make a colorful side for family dinner, or the perfect easy pot luck dish.
Holy pho, life has been moving lightning fast lately for our family.
Sweet, soft pears and pine nuts complement a mix of buttery, nutty and bitter lettuces dressed in a simple balsamic vinaigrette. Summer isn’t over yet and I’m trying to squeeze out every last drop, but… fall has undeniably started creeping into my thoughts. Maybe it’s just from spending the majority of my life in school and teaching, but once August hits everything goes into overdrive, hurtling toward September like a defensive end on a pass rush…
This Italian bread salad boasts the best summer garden bounties and toasted bread cubes, all tossed in a tangy white wine vinaigrette. It’s big enough to bring to your block party—and keeps well enough to keep all to yourself. Is there any better feeling than walking out to the garden on a sunny day, picking a juicy cucumber, rinsing it off, and eating it right then and there like an apple?
This Blackberry Blood Orange Breakfast Cake is a summery twist on an Italian classic. Juicy blackberries and hints of tangy blood orange give this lightly sweet yogurt cake plenty of personality to accompany your morning coffee. I’m so excited about this recipe for so many reasons. In 2016, I traveled…
I love Easter food. The ham, the green beans braised in bacon, the yeast rolls and most of all the cheesy, greasy scalloped potatoes. But after a week of leftovers, I needed to lighten it up. Enter the roasted veggie salad with chicken. It’s fresh, savory, tangy and the dressing and avocados make it a little creamy without feeling too gluttonous.
First, I want to tell you how happy I am you’re still here if you got through Friday’s post. Looks like you’re my ideal reader! Thank you!
Friday I told you who I’m blogging for, why and the most important message I want to send you about cooking.