I probably should apologize that I didn’t share this recipe with you earlier. I eat kale all the time…both cooked and raw. I think it’s safe to say that it’s my current favorite vegetable and has been for a while. I already shared my Kale Salad with Garic Croutons recipe with you, but this Cobb version is a nice fun twist. It’s a hearty salad that still feels light and bright thanks to the tasty shallot vinaigrette. You can totally customize the toppings according to your taste, or use whatever’s left in your fridge. Aren’t those the BEST kinds of recipes?
I already posted this Watermelon and Lime Granita recipe on the blog HERE. But I’ve been meaning to make a video for it for some time now. It just so happens to be appropriate for SEASON 3 of our cooking show because it fits in with the theme of “Simply Summer Fresh” so perfectly. I mean, what’s more representative of summer than sweet juicy watermelon?
The only problem was that I didn’t think I needed to test this recipe before we shot the video since it’s already up on our blog. However, the last time I made this, it was years ago, and I had a different freezer. I also wasn’t concerned about filming a video, so I checked on it less often, which actually resulted in a better granita that took WAAAY less time to make. Oh well… at least it still tasted good in the end.
I first had a taste of this simple yet WONDERFUL broccoli salad at an all-you-can-eat salad buffet restaurant called Souplantation back when we lived in California. Here in Chicago, it’s called Sweet Tomatoes. It was like a lightbulb went off in my head and I couldn’t believe that a few simple ingredients tossed with raw broccoli could taste so glorious. I instantly knew that I’d have to recreate it at home.
I’ll never forget how one of my friends described my food. She said “your food always looks so simple that at first glance, you’re not sure it would have lots of flavor, but it SURPRISINGLY always does!” Haha… I’m not sure if that’s a compliment or not, but I’ll take it! I kind of understand what she means. That’s because I’m very generous with my salt and pepper, and I usually like to cook in season. This means that the produce I use will always be at the peak of their ripeness, so there’s really no need to cover up their natural fresh taste.
That’s exactly the case for this Summer Veggie Spaghetti. I let the sweet shavings of zucchini and plump juicy cherry tomatoes take the stage. All they need is a little coaxing with some salt to make them shine. Okay…a little, garlic, chili, lemon, and feta cheese doesn’t hurt either!
I used to cater small parties, and almost every single time, I would make homemade pita chips with roasted red pepper hummus. It’s a great snack item to have on the table because the ingredients are fresh and wholesome, so you don’t have to feel guilty about stuffing your face. In fact, I got used to watching guests chatting away while hovering around this bowl of chips and dip. Read more
Along with a waffle maker and a slow cooker, you can add “tools to make drinks” to the list of items I surprisingly don’t own. But I guess that’s the beauty of this Winter Sangria. If I can make it with a measuring cup and a spoon, you can definitely tackle this easy cocktail too. It’s fun, fruity, and and super easy to make. Read more