Today’s recipe is really a solution to a “problem” for all your backyard gardeners. It’s the time of year where you are starting to grow weary of the dozens of zucchini’s sprouting up in your gardens. Some of you will give them away to friends/family/coworkers. Others will be searching of innovative recipes that aren’t the “same old” that they’ve been eating for weeks now. Me personally, well without a garden of my own, I’m one of the lucky recipients of overflowing zucchini. So, I’ve taken the liberty of creating a delicious twist on zucchini bread (Orange Olive Oil) to re-invigorate the zucchini season excitement!
I’ve had some serious pizza cravings lately but, it’s just too darn hot out most days to enjoy something that dense. I started thinking about how to beat these cravings without weighing down my plate. This sparked the great idea of making a tomato galette (a free form crusty “cake”). Making this recipe was the perfect opportunity to use up some farmers market finds for a much lighter take on the pizza concept.
There’s just something about spaghetti shaped pasta that makes me happy! Maybe it’s the big slurpy mouthful of noodles you get with each bite? Or it could be the way you can twirl them with your fork. Whatever the reason is, it’s definitely a favorite pasta shape of mine. And I’m going to share with you a great recipe to use them in today.
I’ve had a love affair with panzanella salads long before today’s post. I thought it was high time I brought you a recipe to share this obsession with you.
I scream, you scream, we all see where this is going…. I absolutely love ice cream on a hot summer day. It has become even more of a “delicacy” as I have gotten older because I rarely allow myself to indulge. I’ve also moved towards a very limited dairy filled diet (ice cream doesn’t bode well for that criteria). For anyone who is like me who still likes the occasional ice cream treat, wants to stay on track with their diet and/or is dairy intolerant, today’s recipe is exactly what you are looking for!!!
This recipe is “one in a melon”…. ok, I tried to make you smile with that one. All puns aside, this refreshing watermelon fruit salad takes the fruit to new heights. My inspiration came from my trip to Oregon last month. Our bed and breakfast put thinly sliced mint in with their watermelon cubes one morning and the idea took hold. It’s not like adding two more small ingredients to the mix is a radical deviation, however; a little lime juice and some mint goes a long way!
Hi all my food loving adventure junkies!
This Food Lover Travel Guide post was written specifically for you.
Calling all Peanut Butter lovers! This dish has your name smeared all over it. The creamy sauce in this recipe has big overtones of peanut butter but, is combined with tangy tamari, citrus, and just a hint of brown sugar. What could be better to pair it with than some dipping ready chicken? So here it is, the ultimate easy recipe for chicken satay and Thai peanut sauce.
As I write this I’m thinking about my Bestie. She is a HUGE fan of chimichurri sauce. My best friend was born in Puerto Rico. While, chimichurri sauce is not part of the Puerto Rican traditional cuisine, it is from other South American cultures that tend to influence that area. After she introduced it to me, I was instantly in love with the bright flavor. It’s actually an Argentinian sauce that is often paired with grilled meat. But, how often do you see an Argentinian restaurant? You tend to see chimichurri on the menu at Cuban, Peruvian and Latin fusion restaurants. My guess is because they are more accessible cuisines in the United States.
Jersey Corn, Tomatoes, Avocado….these are a few of my favorite things (In harmony to the Sound of Music tune!). But seriously, there is not much more I love in the summer than juicy, ripe tomatoes and sweet Jersey corn. When you pair that with the ultimate ingredient, avocado (which is my favorite just about anytime), you’ve got a star studded tomato, corn and avocado salad.