The other day I discovered the Olive Tap’s amazing vinegars and oils. It inspired me to play around with this classic salad. You’ll love this salad because it is so festive looking and you can switch the type of cheese you use. It’s equally delicious with brie (remove the rind), feta, saga blue or taste test with what you have on hand.
The farmers market had red and golden beets today. I don’t see them around here that often so I wanted to create a beautiful appetizer.
Roasting brings out a depth of flavor, the red beets are sweeter than the golden ones but the golden beets give a dish a pop of color.
You’ll love the addition of the balsamic glaze on the beets and the fresh mint, it brings the whole dish together.
Asian greens are strong, spicy and peppery. They are also very beautiful. You’ll love this salad because it’s easy to put together, it’s a fun dish to make when friends are coming over and quinoa is full of protein.
I love breakfast! It is favorite meal of the day, I love drinking a piping hot cup of black coffee, settling down with the paper, and enjoying a meal! This salad is one of my favorite breakfast treats. The combination of the leafy greens, crunchy fennel, and smooth runny yolk is to die for.
This morning I was lucky enough to enjoy this yummy breakfast, while my mom enjoyed it in Florida for lunch! I hope you enjoy!
I woke up to another gorgeous sunny day. Stefanie and I were planning on cooking together so I headed to my local farmers market. They had ripe sweet tomatoes, aromatic mint and big beautiful bunches of parsley. We prefer Italian parsley to curly parsley because it has a stronger more pronounced flavor. My lemons trees aren’t quite ripe so I picked up a few of those and headed home. Tabouli Salad tastes so fresh. Although the perfect salad for summertime in the winter it brings the sunshine back into your kitchen.