I am sharing a Maple Walnut Vinaigrette for this month’s #FoodieExtravaganza Maple Syrup theme! The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme into recipes to share with you. We take turns hosting and this month it’s Lauren of Sew You Think You Can Cook. December 17th…
Kachumbari (Kenyan Tomato and Onion Salad)
Kachumbari is a refreshing Kenyan vegetable salad. It is also popular in Tanzania and surrounding countries. Tomatoes and onions are tossed with cilantro to create the base for this salad. I also added diced avocados, cucumbers, and red chile peppers with a squeeze of lime juice. These ingredients are optional based on the region. Thinly sliced…
#SundaySupper Nostalgic Summer Recipes: Spätzlesalat (German Spaetzle Pasta Salad)
Today’s #SundaySupper is hosted by Coleen of The Redhead Baker and is celebrating Nostalgic Summer Recipes. I made Spätzlesalat, a German pasta salad tossed with tomatoes, bacon, cheese, fresh herbs, and a light dressing. To be honest, I didn’t really have any “favorite” summer foods as a child. I was an extremely picky eater and…
Secret Recipe Club: Chorizo, Sweet Potato, Roasted Pepper and Manchego Salad
After taking a break for the holidays, Group D of the Secret Recipe Club is back! For those who haven’t seen my previous Secret Recipe Club posts, this club includes a group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified reveal day. I look…
Salmagundi Cookbook Review and Bavarian-Style Kartoffelsalat
Salmagundi: A Celebration of Salads from Around the World, written by Sally Butcher, is a collection of 150 salad recipes with flavors from all over the world. The name Salmagundi comes from the 17th-century English expression of a salad that has everything and you will definitely find a little bit of everything in this book. Traditional…
Brezensalat (German Pretzel Salad)
While pretzels rarely have a chance to go stale in our house, Brezensalat is a delicious way to use them up. Pretzels that have passed their prime are thinly sliced, drizzled with olive oil, and toasted until golden. Toss the toasted slices with some greens, tomatoes, radishes, and cucumbers, then serve with a honey mustard vinaigrette….
Tomato Salad with Avocado Cilantro Vinaigrette
Tomato season is drawing to a close and it is almost time to switch over my garden for autumn. It always makes me a little sad to see all the beautiful tomatoes and fresh herbs disappear, but I will not miss the hot weather. While trying to use up the last of the fresh tomatoes,…
Rose Water & Orange Blossoms Cookbook Review and Fattoush
Rose Water and Orange Blossoms: Fresh & Classic Recipes from my Lebanese Kitchen, written by Maureen Abood, features over 100 traditional Lebanese and Lebanese-inspired dishes from her family and childhood. Abood’s love of Lebanese cooking shines through the pages. You will find an array of recipes incorporating fresh produce, herbs, and spices with choices for across…
Watermelon Peach Caprese Salad
When I saw this recipe for Watermelon Peach Caprese Salad on Joy the Baker, I had to make it right away. It has all my favorite foods of summer- watermelon, peaches, assorted heirloom tomatoes, and fresh herbs. The slices are arranged in a baking dish (or multiple small ones like I did), topped with fresh…
Red Wine Peach Vinaigrette
I always tell myself that I need to prepare more salad dressings to make sure I actually eat the bin of lettuce I buy every week. A portion of that bin generally ends up as compost more often than not. Well, I finally made another vinaigrette and not a single piece of lettuce went to waste….
- 1
- 2
- 3
- 4
- Next Page »
