Fish tacos are summertime-perfect, easy and cravable without being too heavy for a hot evening on the porch. We’re making a super-simple cabbage slaw and an even easier sauce and sticking the fish in the oven because nobody wants to stand over a hot stove.
This is a riff on a farmer’s salad from a local catering company here in Denver. Every time leftovers showed up after a customer meeting at our office, people rush to the cafe and scrape the bottom of the bowl with enthusiasm usually reserved for pizza.
You know how simple ingredients can become so much more cooked together? I went to a lunch event last week and knew right away I had to recreate this at home.
This salad is all about color and texture! Time to bring in the full rainbow of crunchy veggies and top it off with chewy rice noodles and tangy-salty-sweet vinaigrette.
Let’s keep it simple today: hearty grains, colorful veggies, and a light toss with super-basic dressing. Yes please.
Happy New Year friends! 2016 is off to an appropriately late start with good friends & Irish coffee.
Let me tell you about the Maisano family. My mom is from a Sicilian family of eleven, with nine kids across eighteen years.
Candied pecans + blue cheese + dried cranberries make a colorful holiday salad that hits all the right notes of sweet, salty, and crunchy without being heavy. It takes less than ten minutes to throw together and it’s a refreshing change from the dozens of cookies that are about to be everywhere.
This is my favorite salad using the Asian Turkey Meatballs I posted last week – it’s got great crunchy texture, lots of flavors, and only takes a couple minutes to toss together. Salad as it should be!