Well, winter is definitely making a grand appearance this year. I’m trying to be positive and not use profanity so I won’t elaborate on exactly how I’m feeling about the fact that the snow just won’t seem to stop… Instead, I’ll share with you a lovely winter salad. Continue reading “Roasted Beet and Fennel Salad”
Continue reading “Ranch Dip and Dressing”
So, the girls are with our great friend for the day and I finally get to catch up and post a new recipe for you! I can’t tell you how ready we all are (okay, especially me) for school to start in 11 days. Ella and Hailey will be big kindergarten kids in Montessori this year which means they are required to stay until 3pm every day. I’d like to say I’ll be one of those mom’s using a box of tissues on the way home from dropping them off on their first day, but I think I’m gonna be okay. Besides, it’s only a two minute drive, three tops.
Continue reading “Ginger Peanut Salad Dressing”
So, I bought two heads of cabbage at the market because I wanted to make an Asian style slaw and I wanted the two different colors, red and white. I made it, it was really good. It made enough for about eight people so we ate it for a couple days until it got too soggy. Then… and if you’ve ever innocently bought two heads (or even one, frankly) of cabbage before, you know what’s coming… I had to figure out what to do the remaining 7/8ths of each head!! That stuff just grows and grows as you shred it. So, I’ve been experimenting with different styles of coleslaw. Luckily, cabbage is super healthy for you and I hate the traditional mayonnaise slathered kind that makes it not so healthy, so we’ve been eating quite well.
Continue reading “Coleslaw with Buttermilk Blue Cheese Dressing”
Hello… I wanted to share a quick, refreshing salad that I really enjoy.
I put this salad together one night before a family lunch. I had a ton of broccoli so I searched the rest of my fridge for ingredients to go with it. The result was a very tasty, healthy salad that was lovely with our sandwiches. The combination of the citrus with the ginger, mint and licorice flavor of the fennel is fantastic. I’ve found it keeps well in a large ziplock bag or tightly closed container and actually improves as it marinates. Just don’t add the almonds until you’re ready to serve it or they’ll lose their crunch. Lately, I’ve been having it on it’s own for lunch and it’s very satisfying. Of course, it’s also a great side with grilled chicken or pork. If you’re watching your sugar intake (as I have been) I recommend omitting the dried cranberries. I hope you enjoy it as much as I do… Continue reading “Broccoli Salad with Citrus Dressing”