~ fried rice bowl ~ I had some leftover jasmine rice in the fridge and decided to make a savory fried rice bowl, chock full of fresh veggies, for our breakfast this morning. This is another one of those recipes where you can just use what you have and the ingredients don’t have to be…
~ cucumber yogurt dip with baby dill – tzatziki ~ I was going to wait to post this because I just posted a dressing recipe yesterday…I’m on a bit of a homemade dressing kick! I’ve been inventing new toppings for salads and sammys, and I can’t seem to stop…so, I guess I’ll just roll with…
~ thousand island dressing ~ When we make reuben sandwiches we always like to slather them with thousand island dressing. It totally makes the sandwich. What takes them and your everyday tossed salad to a whole new level is making the thousand island dressing yourself. I like my version because it’s not just creamy and…
~ oven roasted carrots & ginger ~ Oven roasted vegetables are a lovely, healthy, flavorful accompaniment to grilled fare. We enjoyed these with Asian-style chicken breasts and parsnip puree. Wonderful! 3-6 servings 6 large carrots cut into sticks 2-3 inches fresh ginger root, peeled and grated 3 Tablespoons extra virgin olive oil drizzle of sesame…
~ spicy cucumber mango chicken ~ We make chicken a couple times a week, and I’m a firm believer that you just can’t have too many good chicken recipes. I discovered a recipe for “Spicy Chicken Thighs with Rhubarb Cucumber Salsa” in one of my recent copies of bon appetit magazine, and was SO excited…
~ “cherry on top” salad ~ serves 2 I’ve been having fun experimenting with lots of different fruit in my recipes since discovering Oregon canned fruit. I must confess, I fell for the gorgeous vintage-looking labels on the cans. There’s a craft I’ll be sharing with you in the very near future that will show…
~ creamy buttermilk ranch icebox dressing ~ This is a beautiful, creamy buttermilk ranch dressing you can make in minutes. We are starting to make all of our own dressings at home using fresh, organic ingredients whenever possible. This will transform your spring greens into a little work of art on a plate. 3/4 cup…
~ italian ice ~ A refreshing, warm weather dessert. I love to eat this in place of ice cream because it curbs that craving without the fat…and it has the added benefit of vitamins from the fruit juice. Also, lovely served in tiny little scoops as a “palate cleanser” between courses of a more elaborate…
~ coddled eggs ~ Confession…I first wanted to try this style of egg based solely on the name. What sounds cuter than a coddled egg? But then I tried one and fell in love. They’re delicate, and an especially elegant way to serve eggs for a brunch or a breakfast tea. Don’t be tempted to…
~ bento lunch ~ I collect cool bento boxes. So far I have six, and five of them are almost exactly the same…but, I’m working on it. This is my most unique and favorite bento and it was given to me by my dear friend Jill as a birthday gift a few years ago when…