So I always wonder how the winter is going for everyone – we’re going to be up to 58 tomorrow but I’m bummed because it’s supposed to rain. But it was supposed to snow, so we’re lucky for this heat wave. Then down to 15 degrees by the end of the week.
I love the idea of Cauliflower Rice, but what I don’t love is how much of a pain it is to make. Most recipes call for a food processor and then a follow-up cooking, and that cooking is stand by the stove, stirring often, cooking.
With the holiday coming up, I’m craving what seems to be commonly dubbed Cold “Asian” Peanut Noodle salad. This is a great dish for a party, cook out or a potluck, Really, you never know who might show up at a party and this is popular with vegetarians and meat eaters, alike.
Hot, sticky summer days are here – perfect days to think about NOT heating up the house and about eating light & healthy. And when light and healthy means cool and delicious, too, like this Pesto Pasta Salad, that’s a winner.
Here’s a perfect salad/side that just screams Summer! Maybe that’s why Chef Joe Kindred (Kindred’s Restaurant in Davidson, North Carolina – yep, the same restaurant responsible for Kindred’s Milk Bread) named the original recipe “Summer Bean Salad.”
Do you ever mess up a recipe and then decide that you liked it so much you couldn’t have it any other way? Well, that’s what happened to this Warm Farro Salad with Charred Corn from the July/August Food Network Magazine. It turned out to be a happy mistake.
Maybe the world doesn’t need another post on “Mexican Street Corn” or what is really our American version based off of the classic “Elotes.” I do, though – or I’m hitting up sites when I’m making dinner, trying to find the particulars. You’d think I’d be able to remember grill 8 to 10 minutes, lol!