Fresh-from-the-Farmers’ Market Pasta Salad is the answer to ‘what’s-for-dinner?’ with summer’s bounty from local farm stands or your own garden. Fresh, light, and on our summer rotation of easy meals for the summer! You can adjust your ingredients for what’s in season or what you like. My June issue of Southern Living Magazine yielded a bumper crop…
Lemon-Rosemary Coffee Cake is a wonderful blend of lemony- sweet-and-tart. Moist, with a hint of rosemary to complement the lemon flavor, and perfect to enjoy for brunch or tea! After a couple of weeks of cooking with lavender, I’m enjoying another culinary first~ cooking with preserved lemons, for The Mystery Ingredient Club and Foodie Friday at Rattlebridge Farm! A jar…
Celebrate the red, white and blueberry with this easy and healthy appetizer for your Fourth of July snacking. Berry Caprese Bruschetta is a perfect summer appetizer with berries in season. . . Perfectly Patriotic too with the red, white & blue from the strawberries, mozzarella and blueberries! The recipe is adapted from Southern Living’s Strawberry Caprese Salad to…
Red Velvet-Berry Cobbler was in the Lazy Day Cobbler section in last year’s July issue of Southern Living Magazine. I was too lazy to cobble one together last year, so I made Almost Red Velvet Berry Cobbler instead. :) It was definitely on my list of summertime favorites to make this year, so with Memorial Day and the kick off…
Strawberry Bruschetta is a favorite (and easy!) appetizer when strawberries are in season! The fresh medley of strawberries, grape tomatoes, basil, and nectarine over goat cheese, is a crowd pleaser! Since nectarines aren’t in season, I used a little diced canned peach. I’ve made this recipe with and without the addition of the nectarine,…
Dark Chocolate Chunk Cookies were in the February issue of Southern Living Magazine. The secret to these decadent cookies is an extra bar of chocolate that is substituted for half the butter in the recipe! I also used Southern Living’s test kitchen’s tip~ press some chocolate chunks into the cookies while they are warm from the oven…
Asparagus, Orange, and Lentil Salad leapt off the page at me in the March issue of Southern Living Magazine! All you could want in a spring salad~ fresh, light, healthy and pretty enough to serve company! Lentils are cooked 8 – 10 minutes, al dente, so they remain firm when tossed with a Champagne-Shallot…
I always seem to have a case of the January Blues on the heels of Christmas~ taking the tree down & putting all the decorations away. . .straightening & organizing . . .cutting calories & spending. . . Flowers seem to help though :) Blueberry Coffee Cake was lightened up in Southern Living Magazine’s January…
A great little appetizer to serve for the holidays! The crab mixture can be made a day in advance, then the bite-size cakes are baked in a mini muffin tin with a crust of Parmesan cheese and panko bread crumbs. Serve with Chive Aioli. I’m always hoping to reel in some quick and easy…
A make-ahead, healthy and flavorful holiday appetizer that comes together in 10 minutes! I’m always on the look out for make-ahead appetizers for the holidays! Cranberry Salsa was in Christmas With Southern Living and comes together in 10 minutes. Factor in that it’s also colorful, fresh, healthy and a tasty addition to serve to your…