On warm summer days tacos piled high with fresh vegetables and packed with well-seasoned kidney beans is a positively satisfying meal for lunch or dinner. This is the easiest recipe to pull together with the most stupendously delicious results. These tacos are packed with good for you legumes such as kidney beans, chock full of leafy greens, fresh tomatoes, delicious salsa, sour cream, and a dash of shredded cheese.
When I’m in one of my lazy salad moods, even making a salad with a simple vinaigrette seems like a lot of work. At these times, I toss together a salad that requires just a drizzle of olive oil and vinegar, salt & pepper – and that’s it. Continue reading Simple Salad→
This is a recipe I got from watching Barefoot Contessa’s show on Food Network. Ina Garten was making a beautiful goat cheese tart with thinly sliced zucchini. It looked positively gorgeous. But I am not a big fan of zucchini – no offense to zucchini fans. This recipe also called to make a homemade pastry crust – and I am not a fan of that either.
I decided to take Ina Garten’s recipe and make it my own. I used a store bought frozen piecrust (the kind you have to roll out) for the goat cheese tart, and instead of zucchini I used a jar of sundried tomatoes as my topping. To turn this delectable tart into a meal – I served it on Sunday evening with a tossed green salad as part of my Sunday Salad routine. Continue reading Goat Cheese Tart with Sundried Tomatoes→
I tried a bleu cheese dressing salad at one of the tapas restaurants called Loquita in Santa Barbara, California last fall, and that salad tasted so good that I decided to try and make something similar at home. I chose to make my salad with apples and a blend of mixed greens and arugula. I used apples because I knew these sweet apples would compliment the bleu cheese dressing very nicely. Continue reading Apples, Mixed Greens & Arugula Salad with Bleu Cheese Dressing→
I got the idea for this bleu cheese dressing when we were on holiday in Santa Barbara, California last fall. At one of the Spanish tapas restaurants called Loquita, I had an awesome salad with bleu cheese dressing. I am not a big fan of bleu cheese, I find the cheese to be too pungent and overpowering, I was dubious about the salad and wasn’t sure if I would like it. But the dressing was so delicately seasoned with bleu cheese that it gave just a hint of bleu cheese flavor. I liked the flavors so much that I decided to give the salad dressing a try at home, and it turned out pretty tasty. If you are looking for a change from the usual vinaigrettes, try this creamy bleu cheese dressing on your next salad. Continue reading Bleu Cheese Dressing→
Want to make a quick salad in as few as five minutes? No dressings involved. Just cut and plate, drizzle with vinegar and olive oil, sprinkle salt and pepper, and the salad is done. Try this avocado salad with cherry tomatoes.
This lemon dressing tastes fabulous especially when made with fresh squeezed lemon juice and fresh herbs. You can use any combination of herbs such as thyme, oregano, basil, mint or rosemary. I chose to use thyme and mint in this dressing. Here is the recipe. Continue reading Lemon Herb Dressing→
