Remember when I mentioned that the July section of my Cooking Light cookbook focuses heavily on peaches? After reading that, I stumbled across flats of peaches at Trader Joe’s for $5.99 and decided to pick one up. Mine has 13 peaches in it, so it equals out to about $.46 per peach- not bad!

Now that I’m a wild child who makes sweet and savory salads {like

It’s the beginning of July, which means I can crack my

Cleaning out my fridge is always an interesting catalyst for creating unique, random recipes, like my latest soup.

The first word that pops into my head to describe this recipe is “rustic.” I feel like it should be “ethnic,” given the

Back from an unintentional blogging hiatus with a new recipe!


So easy, a time-pressed recent college graduate can do it. In a skillet, saute onions and leeks with olive oil and a touch of butter.

 

photo credit: katheats.com


As part of my limited gluten challenge, I whipped up a simple, balanced dinner that made use of my leftover brown rice from a Chinese restaurant.

  • Drizzle olive oil in a skillet over medium
  • Toss in pearl onions {I bought a bag of Trader Joe’s peeled and frozen ones}
  • Throw in chopped chicken sausages {I used Trader Joe’s Spinach, Fontina, & Garlic Chicken Sausages}
  • Add in chopped sun-dried tomatoes
  • Saute until chicken sausage is cooked through and onions are slightly caramelized
  • Combine with prepared brown rice and a tablespoon of Alouette Garlic & Herb Spreadable Cheese. Enjoy!

credit: foodporndaily.com

Here is a simple, easy twist of a traditional caprese salad (tomatoes, mozzarella, basil, and olive oil).

Slice cherry tomatoes in half. Chop mozzarella into small cubes. Cut basil leaves into smaller pieces.

Combine in a lidded Tupperware or bowl with the following: olive oil, balsamic vinegar, sea salt, and Italian seasoning. Marinate overnight.

Caprese traditionalists might balk at this untraditional variation, but I think it adds the extra flavor that caprese salads often lack.

I mentioned earlier this week that I was going to make this corn-rice salad from BHG. I just whipped

Remember how I wrote this morning about creative salad mixes? Immediately afterward, I was browsing Martha Stewart Living (at 5:45am before my 6:00am Pilates class, eek!) and was inspired by the spread on zucchini, which featured a zucchini dill salad. I decided to make an adjustment and use cucumber instead!

I’m currently sitting at Weaver Street in Carrboro, enjoying the dregs of my salad marinade.

Photo credit

Coarsely chop cherry or grape tomatoes, cucumber, and red onion if you’d like. Drizzle with olive oil and lemon juice. Sprinkle on sea salt, pepper, and plenty of dill. Let sit for several hours before eating so that vegetables fully absorb the juices. Enjoy chilled or at room temperature.

So refreshing! And fantastic enjoyed with an almond iced coffee, mango peach applesauce, half of a hummus London broil sandwich, and baby carrots. Or you know, whatever… :)

Related Posts Plugin for WordPress, Blogger...

Last updated by at .

+Cristina Roman