Approachable, everyday recipes
This is one of those recipes that makes life easier. Just decide what you’re having for dinner (or lunch) and roast the shrimp with spices that meld with the dish. I decided on chili lime because Rich wanted to use the shrimp in tacos and nachos. Making pasta? Maybe use butter instead of olive oil, and add some pepper and garlic, and finish with a squeeze of fresh lemon juice. It really is that easy.
…
Rich ordered an amazing lemonade based cocktail when we went to lunch with his family at the Granville Inn a few weeks ago. The cocktail was made with berry vodka and sparkling lemonade. It was a good summertime drink. So good that Rich and I immediately started to think about how we would put our own twist on it at home.
…
As you have probably figured out, I am obsessed with farmers markets. Lucky for me, there’s a farmers market right by my office that’s open at lunch on Tuesday’s and Friday’s in the summer and early fall. This makes my life so much easier. Less trips to the grocery store and less meal planning make for one happy girl.
…
When I was little I would beg my mom to let me take croutons as a snack to school. No salad, just croutons. They weren’t even the good croutons, they were the cardboard-like ones you would get in the salad dressing aisle at the grocery store. I still have the same affinity for croutons, but now, its for golden, crunchy, homemade ones.
…
This blueberry cake is what summer dreams are made of. Light, fluffy, and full of sweet blueberries. My mom and I used to make it when I was growing up and my most distinct memory of it is making it for my Papa for Father’s Day. Mom and I couldn’t resist the sweet smell of the cake baking, so mom suggested we each try a piece, insisting that “Papa wouldn’t mind.” Well, a piece lead to half the cake, so when I presented the cake to Papa it was something like, “Happy Father’s day! Here’s half a cake.” Let’s just say, mom was wrong, Papa did mind we ate half his cake. Joking aside, the cake is just that good.
…
We’re in the height of chard season, and I love it! I don’t care if its rainbow or swiss, I’ll eat it all. Admittedly, chard used to intimidate me. What do you do with it? Surely you don’t eat it like you would spinach in a salad…
…