My kitchen is always calling me. With a few shared recipes, I hope yours will call you, too!
Serves 2 Tip: I almost always have homemade basic vinaigrette on hand in the refrigerator. I did when I made this hearty salad, but wanted the red wine vinegar kicked up just a little. I simply added that ingredient to my prepared vinaigrette making this recipe come together even more quickly. Simplify, simplify, simplify. :)... Continue Reading →
4-6 servings Tip: This salad can easily be a vegetarian dish. Just leave out the bacon or pancetta, add some toasted almonds or cashews and serve it up. We had Homemade Caesar Dressing in the fridge and liked this salad so much we made it once to serve with grilled chicken breast and once to... Continue Reading →
6-8 side servings Tip: Recipes can inspire...and I'm always looking for inspiration in the kitchen. Yesterday, I was looking for jam inspiration. 😉 In addition to a jam recipe, I found praise for the blogger plus comments about simple changes some made to the posted recipe. One writer, however, admonished those who posted recipe modifications,... Continue Reading →
4-6 servings Tip: Brighten your winter with citrus. We typically enjoy oranges, clementines, tangerines, mandarins or grapefruit for breakfast or snacking, but consider other ways to get this great source of vitamin C into your diet. This recipe is just one possibility (think salsa, smoothies, dessert, citrus zest in pasta). Observe the great citrus options... Continue Reading →
2 servings Tip: I'm not opposed to a little dinner prep "cheating" now and then...a suggested salad & dressing mix is listed below, but feel free to substitute your preferred salad type or make a fresh salad with local farmers' market ingredients. We returned this week from a 4000 mile roadtrip and I'm not quite... Continue Reading →
6 servings Tip: There is no question that quinoa is popular among those who seek healthful ingredients in their diet. I used white quinoa in this recipe, but did you know it's available in a multitude of colors...red, purple, black, orange, pink, green, even rainbow mixes? I haven't tried them all (yet), but there are... Continue Reading →
8-10 servings Tip: The photo shows this recipe made with brown rice. Alternatively, you might enjoy farro, barley or quinoa. Ingredients 1 – 2 cups cooked and chilled brown rice* 4 cups broccoli florets and stems ½ cup red onion 2 celery stalks 1½ cups seedless red grapes 1 cup Trader Joe’s Sesame Honey Almonds... Continue Reading →
  6 servings Tip: Cultivated wild rice (farmed in flooded fields), is readily available in most grocery stores. If you have an opportunity to try true wild rice, as shown in the 2nd photo above, I think you will be pleasantly surprised. It has a light smoky and nutty flavor and a nice crunch. It's... Continue Reading →
8-10 servings Tip: Salad can be made up to a day ahead, covered and refrigerated. Remove from refrigerator about 1 hour ahead of serving; stir to refresh flavors. This can also be turned into a salad entree by adding it to cooked and cooled pasta such as farfalle. INGREDIENTS 2-3 cups fresh sweet corn kernels... Continue Reading →
My Kitchen Calls 