I have so many reasons to love this recipe for paleo taco salad that I’m not really sure where to start. I think the best place is by saying this is a quick, easy, spicy conglomeration of ground beef sautéed up and then tossed with sweet cherry tomatoes and sassy chopped scallions and buttery chunks of avocado, and drizzled with an avocado lime dressing. There’s not a taco shell or a shred of cheese in sight, and you know what? I DON’T MISS THEM. It’s. A. Miracle. Let’s make it!
You know how sometimes you go to a restaurant and you are helpless in the face of the Chicken Parmesan on the menu, so you order it and the server asks if you would like pasta on the side, and of course you say YES and then you have a giant plate of chicken parm and a giant plate of pasta and you momentarily don’t know which to dive into first? This recipe for chicken parmesan pasta solves that issue for you. Yes, we are talking about chicken, cheese, pasta, tomato and a little fresh basil in every happy bite. I KNOW. Let’s make some!
The lazy hazy days are finally here, and I am beside myself with happiness at all the fresh local veggies that are popping up at my local farm market. I’m tossing them into every single thing I can think of, including and most especially supper, and one of my favorites is this quick and easy tuna pasta salad, which has loads of one of my personal favorites, sweet and sunny cherry tomatoes. A handful of those babies, some fresh lemon, a little pasta and the best jarred or canned tuna you can get your mitts on, and you are all set for a light and lovely summer supper!
This quick and bursting with flavor recipe for chicken with pan-roasted cherry tomatoes is not only cheery and scrumptious and easy to make on a busy weeknight, but it is also helpful if you are the impatient type like me. Nope, it’s not enough for me that my herbs are lushly growing away in whiskey barrels outside my door, and that my mom is bringing me bunches of garlic scapes from the farmer’s market, and that the azaleas are in glorious bloom and that the windows are open all over the house. Nope. Some people are only completely happy when the local tomatoes are in season, and this cherry tomato recipe is for THOSE people. (Raises hand.) Because by some miracle of tomato wonderfulness, while the off-season big tomato doesn’t taste like much, the cherry tomato is flavorful all year round. And therefore so is this chicken supper!
Things I am not shy about include the following: That I am totally willing to put bacon into pretty much anything, including all forms of dessert. That I keep a bag of puffed Cheetos in my house at all times in case of, you know, emergency. Puffed, not the crunchy kind. That every once in a while, it is okay to serve your family Frito Chili Pie for dinner, so long as you make them something super-healthy both the day before and the day after. And that there is a time and place for working KFC chicken into your fried chicken salad, and that if you do, your fried chicken salad is going to taste all kinds of magnificent.
Happy New Year! I don’t know about you, but I am big on resolutions. And while lots of them don’t have anything to do with food (as in, send more handwritten notes to people I love, and go outside for at least 15 minutes every day even if it is freezing, and to drink more water), I of course always have at the top of my resolution list all year round to cook things that are a good balance of healthy and interesting and delicious. So to get things on the right track on this first day of 2015, here are a few of my favorite things all in the same pot: chicken, sweet cherry tomatoes and tender shallots!