Fennel Salad w/Orange Vinaigrette & Spiced Cashews by The Culinary Institute of America

Fennel Salad w/Orange Vinaigrette & Spiced Cashews by The Culinary Institute of America

I really sharpened my knife skills on this one! This salad is crunchy, fresh and full of flavor. I chose to make this dish to work on my knife skills & boy did I get a work out. Our teacher at the Culinary Institute Plant Forward Boot Camp took time out to demonstrate the proper use of a knife and how to cut in a variety of ways. I actually got pretty good at elliptical cutting. Either way, I think you will enjoy this salad!

Parsley Salsa Verde (Crack Sauce)

Parsley Salsa Verde (Crack Sauce)

Just in time for your Father’s Day Prep, I present Crack Sauce. At least, that’s what my family calls this parsley based salsa verde. Hubs made this incredibly flavorful NY strip by grilling it to an internal temp of 148 degrees. He seasoned this puppy with olive oil & his favorite rub. We ate it sliced and drizzled it with Crack Sauce. This stuff is so awesome on beef, chicken, empanadas, you name it! It’s packed full of parsley, lemon, garlic & capers. Anytime I serve it, I get a ton of requests for the recipe. Enjoy!

Twice Baked Potato Casserole

Twice Baked Potato Casserole

This, by far, is my most requested recipe (next to my Banana Split Pie ). My son is coming home for July 4th, and what does he ask for…THIS. I just made this for a dinner party we had for a dear friend and it was a big hit. I mean, I had folks texting me the day requesting the recipe. It really is that good. And, here’s a secret ~ it’s super easy, and you can make a day ahead, if needed. It’s perfect for large gatherings and goes with just about everything!

Best Ever Potato Salad

Best Ever Potato Salad

This potato salad always gets rave reviews! It has simple ingredients that make it a perfect side dish for any grilled or smoked meats and chicken. I use a food processor to chop the veggies, which makes it super easy to prepare. And, since we are getting into the summer grill season it’s a perfect time to share this oldie, but goodie!

Homemade Tartar Sauce

Homemade Tartar Sauce

SIDES

I was introduced to this tartar sauce by a work colleague many, many years ago. It has been my go-to condiment for fish and shrimp, ever since. It is so easy and tastes so much better than store bought. Try it and let me know what you think the next time you serve fish or your fav seafood. You’ll be hooked. Pun intended. I like to use creole seasoning to season this family fav. It gives this sauce a little kick.

Vanilla & Thyme Roasted Strawberries

Vanilla & Thyme Roasted Strawberries

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This luscious pan of roasted strawberries was incredible.  It is so versatile – I put these strawberries on my French Toast, made a cocktail & used it for a yummy parfait. What would you make with these roasted strawberries?? I found this recipe on Instagram @gatherandfeast – I could not find the recipe on her blog, so I have attached a printed version with some tweaks from my own experience making these fabulous strawberries.

Baby Bok Choy in Garlic Sauce

Baby Bok Choy in Garlic Sauce

SIDES

Isn’t this the most vibrant dish? This is one of the side dishes I served with the Asian Anticuchos I posted about a week or so ago. It was so great with those beef kabobs. Plus, I just love the  little crunch bok choy has. And, BONUS: It’s easy, super healthy & flavorful!

 

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