Friday, June 24, 2016

Fresh Corn and Tomato Salad


My office recently had a potluck and I decided to take advantage of all the delicious summer produce at the farmer's market. I found this recipe and it sounded like a great option. I prepped most of the salad the night prior and it received rave reviews at the potluck. This was the first food devoured by my coworkers and many for them wanted the recipe. If you're in the mood food for an easy, tasty summer salad, look no further.

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Wednesday, June 8, 2016

Tomato and Gruyere Tart


This tart makes a delicious snack or started for any occasion. You can make one larger tart or smaller individual tarts. Even though I would typically serve this as a starter, it also makes a great, light dinner option paired with a salad. As with most puff pastry based foods, this tart is best served straight from the oven. Though you can prepare it ahead of time, the dough is most crisp when it's made right when you need it. If you make the tart ahead of time, reheat it in a 300F oven until it is warmed.


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Tuesday, May 24, 2016

Lantana's Honey-Ginger Salmon


This salmon recipe is packed with flavor! The ingredients combine some classic Asian ingredients (hoisin sauce) with Latin ingredients (chipotle chilies). A few years ago I was making salmon fairly regularly, and for some reason I just got tired of it. This recipe has reminded me why salmon makes such a great dinner option. This is a great weeknight dinner option since it's very simple and quick to make. The restaurant which created this recipe, located on the British Virgin Islands, serves these with banana fritters. As delicious as that sounds, I have always enjoyed this salmon with just about any side dish.


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Thursday, May 5, 2016

Maple Bacon Macarons


A couple weekends ago my friends and I took a macaron cooking class. I had never tried making macarons in the past since they always seemed to be very labor intensive. Turns out there are a lot of steps involved, but they aren't actually that hard to make. If a class of amateurs manager to make multiple successful batches of these, so can you. My favorite flavor from that class was the maple bacon macaron. The filling is a caramel and maple sauce with bacon morsels. I could eat it by the spoonful (I may have done that in reality). These macarons can be refrigerated and will last a week. In fact, the flavor comes through even better on day 2.


In the top picture, the macaron has been in the fridge overnight and is much more stable and together. The bottom photo is of the macarons right after we added the caramel bacon sauce. Make sure you don't go crazy with the caramel or it will ooze everywhere. We had a few macarons where that happened if you didn't already notice. They are a very delicate cookie so take extra care when transporting them.


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Tuesday, April 19, 2016

Roasted Brussels Sprouts and Carrots


When I was younger I used to dread any meal that involved Brussels sprouts. Luckily, times have changed and I now love them! From Brussels sprout chips to grilled Brussels sprouts, I love them all. This recipe is a very simple one and you can add any roasting vegetables you like to the mix. I happened to have carrots and Brussels sprouts at home, so that is what I used. I also sometimes add chopped rosemary or other herbs to this mix.

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