Archive for the ‘By Recipe Type’ Category

Blueberry Watermelon Smoothie

Tuesday, June 23rd, 2015

This refreshing blueberry and watermelon smoothie lets the delightful sweetness of ripe blueberries take center stage, but also letting the refreshing coolness of the watermelon peek through. Great smoothie for a hot summer day!
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Pasta cooked on the grill

Tuesday, June 23rd, 2015

There are no bounds to the foods that I will cook on the grill. I love the smoky flavor that the grill gives food and I avoid using my stove or oven in the summer. This pasta dish is really easy and scrumptious.


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Shaved Summer Squash Salad

Tuesday, June 23rd, 2015

I love to take advantage of summer squash while it is in abundance in our baskets, at farmer’s markets or from friends who are eager to get rid of their bumper crop.  Wherever you are getting your summer squash fix, they are perfect for blending with other ingredients or in very simple preparations because of their subtle flavor.

This salad is perfect on a hot evening when a cheesy or fried squash dish just won’t do.


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Kasundi… ketchup’s Indian cousin

Thursday, June 18th, 2015

I’m not a big fan of normal ketchup.  I know, I’m weird but I don’t even keep it in my house.  I just find that it is generally oversweet and can overpower the flavors of whatever you are putting it on.

With that being said, I think that Kasundi is fabulous and makes up for ketchup’s shortcomings.  Katsundi is an Indian chutney that comes in a lot of different varieties.  I like this hot tomato based kasundi.  It combines tomato, vinegar and a lot of delicious spices into one flavor that is sweet, spicy and fun.  I slather this on everything when I make a batch.


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Southwestern Jicama Slaw

Thursday, June 18th, 2015

The first time I saw a jicama was when it came in my basket one week. I had NO IDEA what in the heck I was supposed to do with the brown rooty-turnipy looking thing.
After lots of playing around, I have since decided that using it in a slaw in the summer is my favorite way to eat it! This slaw is great for potlucks, and you can easily omit or change up ingredients depending what you have on hand! I’ve substituted shredded lettuce for cabbage, left out the onions, and added shredded carrots before – its all delicious! I love the slight crunchiness from the jicama, and the burst of corn. Give it a try for your next BBQ!
~Catlin

Southwestern Jicama Slaw

Southwestern Jicama Slaw

Ingredients

  • 2 sm. or 1 lg. jicama
  • 1 cup shredded cabbage
  • 1 med. tomato, seeded and diced
  • 1 ear corn, removed from cobb and cooked.
  • 1 bunch chopped green onions
  • 2 Tbsp chopped fresh cilantro
  • Dressing
  • 2 Tbsp lime juice
  • 2 Tbsp diced chipotle chiles in adobo sauce
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream

Instructions

  1. Peel and shred jicama. Place into a strainer and press out any extra liquid you easily can.
  2. Transfer to a large bowl, and add cabbage, tomato, green onions, and corn.
  3. In a separate small bowl, mix together the dressing ingredients until smooth.
  4. Pour over the slaw, and toss with clean hands to mix. Garnish with chopped cilantro.

Fruit salad with yogurt dressing

Thursday, June 18th, 2015

I just love summer produce! All of my favorite fruits are at their prime in the summer so I take advantage during the season. This recipe works well with whatever fruits you have on hand so substitute pretty much anything. Everyone will love this delicious fruit salad tossed with a delicious honey-yogurt sauce.


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Curried Broccoli Salad

Thursday, June 18th, 2015

In the summers, I try to keep my cooking as simple and cool as possible.  During this time of year, we eat a lot of raw fruits and vegetables and salads.  This salad is delicious, simple and totally versatile so you can use ingredients that you have on hand.  I paired broccoli with peanuts but cashews or sunflower seeds would be fantastic too.


Curried Broccoli Salad

Ingredients

  • 2 T mayonnaise (or greek yogurt)
  • 1 t curry powder
  • 1/4 t cumin
  • dash cayenne
  • salt & pepper to taste
  • 1 t olive oil
  • 2 C broccoli florets
  • 1/4 C peanuts

Instructions

  1. Combine the first 6 ingredients in a small bowl.
  2. Add the broccoli and peanuts to a large bowl and toss with the dressing that you made in step 1.
  3. This salad can be prepped in advance and refrigerated or served immediately at room temperature.

Spiced Crust-less Butternut Squash Tart

Monday, April 13th, 2015

This has to be the easiest and best butternut squash recipe I have found. It is not really sweet, has no crust, and is perfect for a light after dinner treat. I don’t feel bad about enjoying this one at all and I hope you won’t either.
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Super Easy Butternut Bacon Tart

Saturday, April 11th, 2015

 Butternut squash is one of my favorite vegetables. There are so many ways to use it, savory or sweet. This is a fancy looking but easy way that uses puff pastry shells from the store. Add you favorite salad and you have a wonderful meal.
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Celebrate Pi Day with breakfast Asparagus Pie!

Saturday, March 14th, 2015


I love to celebrate pi day by eating pie for breakfast!  In previous years, I’ve had banana cream pie, chocolate pie, or apple pie.  I decided to go a little more adult route this year and celebrate the asparagus that is abundant in my fridge right now.  When my daughter saw breakfast she was disappointed that it wasn’t “real pie” but then inhaled it and asked for seconds.

Okay so this is probably technically a quiche but I’m not going to be so serious about such things.  Once you try it, I think we can agree that it is delicious cheesy asparagus goodness. (more…)