My life. One recipe at a time.
This ready-in-20-minutes supper (yes you read that right) is one of my summertime favorites. It’s all kind of healthy, it involves the minimum amount of time in the kitchen when what you really want to be doing is enjoying the beautiful outside summertime, and most importantly, it is SCRUMPTIOUS. Tender flaky salmon, cheery asparagus, the bright flavor of lemon, all topped off with crunchy crispy breadcrumbs.
Ready for some salmon with toasted bread crumbs deliciousness? Let’s make it!
Oh, how I love this easy and elegant recipe for bistro salad! If you can fry an egg (and click here for my perfect fried eggs recipe!) then you can make this lovely, swanky number that is light and delicious and colorful and ready in two shakes. This is one of those dinners (and sometimes lunches) that I always have on call for those days when I have run out of clever ideas for what to make for dinner…or those nights when whatever clever idea I DID have on the menu happens to land on One Of Those Days. Ready for some bistro salad deliciousness? Let’s make it!
I do love a good panzanella salad, and this chicken and bacon panzanella salad is definitely no exception. Panzanella salad is a salad made with chunks of bread and tomato, and it is definitely glorious in the summertime when the tomatoes are at their peak. (I miss you, summer tomatoes!) But it is also the very best kind of salad to have in the chilly months, when you want some salad but you also want something warm and substantial to get you through the last blast of winter. This version adds chicken and cucumber and onion and BACON to the equation, and is just the ticket to panzanella happiness. Let’s make it!
This recipe for steak panzanella salad is currently on heavy rotation in my kitchen, because in case you hadn’t noticed we are on the other side of August, and you know what that means. It is officially use-it-or-lose-it time when it comes to things like sweet, glorious local tomatoes and intoxicating basil. Sob. And so I am pretty much working tomatoes and basil into breakfast, lunch and dinner, with a break here and there for local corn, and this hearty salad is one of my favorite ways to do that. Juicy chunks of grilled steak, lightly toasted pieces of bread tossed with cucumber and a light oil and vinegar sauce along with (say it with me now) tomatoes and basil. Let’s make it!
Before I start rhapsodizing about this roasted caprese salad, I should go on record by saying I love the traditional version of caprese salad a ridiculous amount of love. Sliced tomatoes and mozzarella cheese and chopped basil, all drizzled with a little balsamic vinegar and olive oil – I mean, what’s not to love there? And I make it over and over and over when the tomatoes are local and the basil is abundant. But then I got to thinking…what if I shook it up just a teeny bit? What if I kept the tomatoes and the basil, but swapped out the mozzarella for its show-off cousin, burrata cheese? What if I added a little torn and toasted bread to sass things up a bit? What if? I’m guessing you know the answer, since I’m about to say (say it with me now), let’s make it!
I love recipes that take regular sized comfort foods and turn them into little mini-sized versions just right for nibbling, and this recipe for Welsh Rarebit Bites does that very thing. If you haven’t had the wonder that is Welsh Rarebit (or Welsh Rabbit, as it is pronounced at my house), it’s a basically meltedRead More & Get the Recipe
