Blistered Tomatoes and Chickpeas are summer on a plate. This herby, lemony dish is served over yogurt or whipped cottage cheese for a fabulous light lunch or starter. It’s especially good on hot August days when cherry tomatoes are at their peak, and nothing else seems especially tempting. Finish it with an optional drizzle of balsamic glaze, to take it over the top.
Blistered Tomatoes and Chickpeas
We passed Labor Day and that means for me, it’s officially soup season. Here in Georgia, it’s cool, rainy, and blustery – all the more reason! This week I’m loving on this Creamy Tortellini Soup.
Creamy Tortellini Soup
Welcome, guys, to my kitchen, where culinary creativity and cost-saving prowess come together in perfect harmony! Today, we embark on a journey through the enticing realms of Italian cuisine with my Favorite Antipasto Salad.
Favorite Antipasto Salad
I came across an idea that blew my mind – and maybe it will do the same for you! It’s basically a savory rather than sweet Oven Pancake (sometimes called a Dutch Baby, German Pancake or a Puffy Pancake.) I was just thinking about going to bed when I had to pivot and try it out! And thus was my Mushroom Kale Oven Pancake born!
Mushroom Kale Oven Pancake – that’s my tomato salad on the side.
Kale is a super sturdy veggie and freezes beautifully. It freezes so beautifully that people who grow kale swear the best, sweetest kale is the kale that’s been kissed by frost. And while there may have been a time that you might have picked up a huge bag of kale and let it linger a little too long, those times are past…if you know how to freeze kale the right way! It’s a game-changer and there’s no need to ever waste a single leaf.
