This is the perfect summer salad for the days you want to arrange dinner…and not really “cook.” You can use any type of bean, any type of tomato, and really any type of crumbly cheese. This is a roadmap for your summer’s bounty!
this refreshing salad is worth the wait! Swap in any creamy cheese you’d like. Ricotta anyone?
What you need: ¼ cup white wine vinegar or lemon juice ⅓ cup oil 3 tablespoons goat cheese, room temp Salt & Pepper Whisk vinegar and a pinch of salt together. Gradually whisk in the oil, it should thicken up. Then stir in goat cheese and season.
Who doesn’t love a biscuit? They are simple to make and are so rewarding! My secret is to fold the dough a few times before my final roll out, which creates flaky layers. Also, I cut them into squares so you get more biscuit for your effort!
This is true root-to-stem cooking! Instead of throwing the leaves away, make a delicious pesto with them. You can substitute arugula or kale for the basil, really whatever greens you have lying around will do.
Who doesn’t like a stuffed mushroom? I love this dish because it feels really special to have your own whole mushroom cap to eat!
Radishes are such an underused vegetable and I want to fix that! Here’s a great recipe for breakfast, brunch, lunch…or as a snack. You can prepare the frittata in a cast iron skillet or have some fun and finish the frittata off in muffin tins!
This time of year is traditionally called the hunger times because this is when winter stores are beginning to run low and we are waiting for new life to spring out of the ground. This salad is a representation of that time of transition. This salad is filled with everything we have a bounty of this month.