This week is going to be a duo of recipes to use up those garden produce! First is a build on to the last two recipes I posted (Buttermilk Avocado Dressing and Sweet Corn and Zucchini Cakes). I experimented eating the corn cakes quite a few ways. Eating them alone for lunch worked just fine. A side for a summer steak dinner was delicious as well. But, my favorite variation was my little bowl creation. I always see recipes for veggie packed “bowls” on Pinterest these days and I thought this was the perfect opportunity to try whipping up one of my own.
I have been into the partial posts lately! If you are following along with my Honeymoon diaries you know already that the five part travel series is in progress. Well, I am going to do the same in this next set of recipes. Today is the first part of three for a scrumptious summertime meal.
It’s here people, the dreaded time of year where we no longer have any excuses to eat mounds of cookies or heavy holiday main courses paired with one too many calorie ridden alcoholic concoctions. While a part of me is sad that the spirit of this foodie season is over, I am definitely ready for some lighter fare. It’s been a week of carb filled gluttony and very little greens. It’s hard to believe but I actually was starting to crave lettuce. I can only hope that this sudden hankering and enthusiasm for clean eating sticks round for the next five months. This resolution season more than ever my list has some diet themes near the top. The official wedding countdown is ticking away for my June nuptials.
Helllllo My Lovely readers!
I’ve officially returned from my month long hiatus! It was a very busy month full of travel, weddings, and work. It was great to get some time away and come back with a fresh start! I’ll be bringing you quite a few California related posts that I’m excited about in the upcoming weeks. But first, a fun festive Fall salad to kick off the season. It even provides all you pumpkin lovers a little dose of your favorite autumn flavor.
A girls’ afternoon led me to the busy little town of Ridgewood for the first time last month. It was a Friday afternoon and the center of town was a hub of activity. There were people enjoying leisurely lunches at one of the many restaurants, shoppers walking in and out of boutiques and brand name shops as well as families just out for relaxed walk around town.
For those of you who follow along on Instagram you saw the spectrum of bright red tomatoes that are currently filling the local farmer’s market tables. New Jersey is officially in tomato season, and I could not be happier. There is truly nothing like their juicy, sweet and acidic taste. During the winter I will often avoid tomatoes all together in efforts to not have to be subjected to the flavorless, grainy out of season taste. But in the summer, I find myself looking for endless ways to incorporate them into my meals. In my opinion the best way to enjoy these savory fruits are when they are the main highlight. Good tomatoes need very little help (in fact I love them with just a little salt and nothing else!). However; this recipe takes it up a small notch.
I love a challenge. Really, anything competitive such as a casual bet, a workout challenge, or trying to replicate a dish (hint hint), really gets my gears going. A few months back I had a work dinner at a local Italian restaurant, Il Cappriccio in Whippany, NJ. While the dinner was great, what really stood out was the simple bowl of pickled vegetables that they put out as a little amuse bouche with their bread baskets. It was tangy, crispy, sweet and sour. Our table polished off the bowl in about 2 minutes flat. When we politely asked for seconds, I squeaked out a question to the waiter. “What’s the recipe?” While he wouldn’t give me a steadfast reply; he did tell me the secret was balsamic and lemon juice. Ok, so they wouldn’t tell me how to make it…challenge accepted!
A few weeks ago I went to a restaurant in Red Bank, NJ called Dish. It’s a great little BYOB that serves up inspired meals with an Italian influence. One of the specials on the evening we dined there was a watermelon salad with ricotta salate. Our table was intrigued with the combination and ordered one salad to share. It was a sweet and salty delight. I knew it would be an easy dish to recreate and I bookmarked the idea to take home to the kitchen.
For today’s recipe I have paired up with REDPACK© tomatoes to honor the traditional Italian winter festival, Carnevale. To celebrate I have brought you an inspired dish along with a chance at a winning a REDPACK© tomato giftpack!
The Christmas season is officially over and all of our waistlines have surely expanded with all the cookies and booze we have consumed. That is why today’s recipe is a salad. I know all of you want to get a jump on your losing weight New Years resolution! Its actually a perfect healthy eating transition recipe because it still has some bacon and bleu cheese that way you aren’t going completely cold turkey on the not-so-healthy staples you’ve indulged in all month!