Sometimes you need just a drop-dead simple side, and especially this time of year (August) why not take advantage of all the summer veggies to be had at their freshest (and cheapest) and in abundance? That’s where this Lemon Pepper Vegetable Saute comes into play. I know sheet pan veggies are all the rage these days, but I chose to use a skillet- fast, easy and sometimes, you just don’t want to heat up that oven.
When I was younger, I wasn’t a huge potato salad fan. Even my Mom’s, and she went the whole route with homemade mayonnaise and everything. But I appreciate it more, now, and I especially appreciate it when its a lot easier than Mom’s. And I appreciate it when it’s this creamy, Classic Potato Salad, Instant Pot or Not.
I gotta say I’ve never been a huge fan of out standard American potato salad. Of course, that never stops me from eating it if I’m at a barbecue or potluck, but sometimes I wish there was something a little different. Something that wakes up the taste buds. Something a little special. This White & Sweet Potato Salad with Chutney Dressing is all that and more!
Do you have your top secret Ninja ways to make plain old canned baked beans taste more like homemade? I have a couple of tricks up my sleeve, depending on what kind of beans I want. Most of the time when I’m Doctoring Canned Baked Beans, I’m looking for kind of delish New England style, a bit zippy, a little sweet and super flavorful and that’s what these are.
When I was a kid, either creamed peas or creamed pearl onions were on the menu now and then, especially at Grandma’s house. Honestly, I wonder if they were the ones that used to come in the box, frozen. They were often served with Salmon Loaf, so when I reworked Grandma’s recipe into Not Grandma’s Salmon Loaf, I thought I’d better address the Creamed Peas & Pearl Onions, too.