If Chipotle’s Mexican Grill made a kale salad, I imagine this is what it would taste like. Chipotle’s are you listening? Kale, massaged with olive oil until the leaves are supple and glossy, topped with all your favorite southwestern flavors, and tossed with a spicy honey vinaigrette. Add your favorite grilled meat, maybe a few tortilla chips, and you have a nutritious summer meal.
My sister made this the last time she was here. (The time after the chocolate peanut butter heath bar ice cream cake and the skinny vanilla smoothie). I’m not sure why it’s called Texas “caviar,” but it is delectable. This spicy mix of fresh tomato, peppers, corn, and avocado is the perfect summer food. Serve […]
I’ve been in a salad rut. We eat salad just about every day, and sometimes it’s just too easy to dump pre-washed greens into a bowl, toss with olive oil, drizzle balsamic vinegar and freshly ground black pepper, and eat. It’s delicious, but I’ve been so ready for some new inspiration. At my cousin’s beach […]
There must be a million versions of hot spinach artichoke dip. Here’s mine. I’m not a big fan of dip nor of artichoke hearts, but this had me reaching for more. Leftovers would make a good sandwich spread, especially a wrap … with chicken and/or portobello mushrooms. olive oil 2 garlic cloves, minced 1 (14 […]
Inspired by: Sandy’s Strawberry Spinach Salad at Reluctant Entertainer Sandy’s beautiful salad looks and sounds delicious. This is my take: baby spinach raspberries, blackberries, or strawberries, or all three! red onion, thinly sliced Craisins (dried cranberries) pecans or walnuts sunflower seeds (optional) feta cheese (optional) Newman’s Own Raspberry Walnut Vinaigrette