I think I have more Brussels sprouts recipes on this blog than any other single ingredient. I know it’s definitely the most frequently featured vegetable, but I’ve always roasted it or cooked it in some way, and this time I didn’t, so it’s different enough to merit ANOTHER Brussels sprouts post. Brussels sprouts are wonderful in any season, even when you can’t bear the thought of turning on the oven. They’re versatile like that. (more…)
Posts Tagged ‘salad’
It’s snowed here in Virginia on the first day of Spring and I’m not having it. I’m going to my happy place, imagining temperatures north of 70 degrees, sun dresses, and “we’re having salad because it’s too pretty outside to spend time cooking” weather. It’s so dreary I had to pick up some pretty yellow tulips and pull out some spring decor to make inside our home as cheery as it should be outside today. But we will not focus on the negative, because we are in a happy place right now, and I brought salad for us to share.
Garfield said, “Never trust a skinny chef”. I was reminded of this on three separate occasions this week when people commented that I am far too thin given the treats I bake. I promise that just like everyone else, we have to watch what we eat, even though I definitely make room for testing!
Our day-to-day diet is rather uninteresting from a blogging perspective. Whole foods, in the best quality we can afford, prepared simply so the natural flavors shine through. One day, I promise I will blog about my cereal or the many things I like to serve with eggs. (kidding…)
One of the great things about living on California’s Central Coast is the bevy of fresh produce available year-round. I was about to prepare some for the Godfather and I to enjoy at lunch this week and realized it’s just the thing for this week’s blog! The recipe I’m sharing is for the salad dressing and makes enough to last a few meals for us, adjust accordingly based on your preferred dressing usage. I think this may also make a wonderful marinade, but I haven’t tested so this is pure speculation.
Garlic Honey Mustard Salad Dressing
- 3 tbsp honey
- 2 tbsp mustard
- 1 tbsp evoo
- 3 cloves garlic
- Mince the garlic and place into a small bowl, add the rest of the ingredients and whisk until combined.
- Serve immediately or keep covered and chilled in the refrigerator up to one week (it won’t last that long…).
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