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Today's lunch was inspired by a chef I met at Whole Foods yesterday. I would have never imagined these ingredients, in fact, I have never used three of them in my life. I walk by these vegetables every day not knowing what they are or how they are used. I ate mine for breakfast. Everyone agreed it was amazing. I got multiple compliments for the dressing. My youngest insisted his friend at school try it because he knew his friend would be surprised how good it tastes. I was proud to tell them I made [Read more]
On the menu today is a Blackberry Salad with homemade Blackberry Vinaigrette. I started with a 50/50 Spring Mix/Baby Spinach lettuce and topped with fresh blackberries, thinly sliced purple onion, and honey toasted pecans. The dressing is a tangy vinaigrette made with fresh blackberries, olive oil, balsamic vinegar, and dijon mustard. I threw all the crushed honey toasted pecans in the dressing for a little sweetening. It was very tangy. I love tangy dressing, but next time I make this, I'll add [Read more]
This beautiful salad was created with the help of the Prepared Foods Manager at Whole Foods, Chris Paduk. I knew I wanted to make a salad with Romaine lettuce, cucumber and try out my new Cucumber Dill Dressing. I wasn't sure what else to add. Thank you, Chris, for helping me build this one out. It was so delicious, my son said "If this is how I'm going to eat while you are being creative, then I'm all for it." Of course, being creative has led to more than a few dinner fails. This one, I'm very [Read more]
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