This Classic Caesar Salad is super fast to make and can easily be a meal on its own or topped with avocado, grilled steak, chicken, salmon, or shrimp. And this dressing can easily be used as a dip for any and all raw vegetables.
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Zabaglione is easier to make than it appears at first glance. This sweet version is served cold with lavender whipped cream, fresh berries, and cherries gently simmered with a touch of rose petal-infused honey.
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This Rustic Blueberry Tart, also known as a galette, is a free-form pie, unbridled from the confines of a pie dish. There is something about the rustic, easy assembly, and simply prepared summer fruit that makes this recipe a staple for this time of year.
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This is the ultimate surf and turf platter, perfect for a summer day by the grill. At first glance, this might look a bit overwhelming, but trust us, it’s much easier than it looks.
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Garlic Scapes are a gentle mix of garlic and green onion, just as delicious raw as they are cooked or pickled. Here are four of my favorite ways to get the most out of this late spring/early summer delight.
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This simple Blue Corn Pancake recipe is so easy that I hope it will become a favorite breakfast at your house.
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I love to serve sauce gribiche with roasted, grilled, or raw vegetables and it’s an easy pairing for roasted potatoes, chicken, or fish. It’s a surprising winner on pretty much any sandwich, burger, or brat and is delightful enough to serve in a bowl on its own for spreading on crusty bread.
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These veggie wraps are a fresh, easy, and healthy lunch or dinner… and the sauce? Well, that’s what makes it dreamy and cravable.
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I’m so happy to share three of my all-time favorite spring recipes with a Southwest kick. I hope they bring you and yours a bit of magic around the table as we head into Spring.
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This lentil and sausage stew is hearty while also retaining a lightness. It fills you up but doesn’t leave you feeling tired.
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