This was a new addition to our Thanksgiving dinner. Everyone loved it! I used Trader Joe’s Power Greens, sliced red onion, avocado, walnuts, pomegranate arils & fresh shrimp with olive oil & lemon vinaigrette.
My fam loves these Roasted Rainbow Carrots and so do I! So simple to make – just roast your carrots in a 425 degree oven for about 30 minutes or until tender. Drizzle with honey – my favorite is Tree Hive Maple Syrup + Honey – and pomegranate arils & pistachios. These carrots are gorgeous and yummy!
This STUFFING is life. Of course, you can call it dressing, too. Whatever floats your boat! I got this recipe from a friend’s dad at least 35 years ago. The first time I tried it I was hooked. My kids would actually put a hit out on me if I stopped making this for turkey day. It’s that good. Shhhhh…the secret is the shredded chicken. Put this on your list for next year!
After a weekend of pretty heavy eating, I was in the mood for something light & fresh! I used Trader Joe’s Power Greens (kale, chard & spinach), sliced fresh figs & red onions, walnuts and Bud Creamery mozzarella di bufala that I kind of tore up, by hand. Drizzled it all with some olive oil, lemon juice, sea salt & fresh cracked pepper. And, voila! Fig & Mozzarella Di Bufala Salad! Hubs cheated & grabbed a slice of sourdough he spotted on the counter, though!
Cozy up to a bowl of these yummy “drunk” pinto beans. The beer and chicken stock makes them extra flavorful. Serve as a soup with some cornbread slathered with butter. It’s also a great side for smoked meats and chicken & Mexican food dishes.
I loooove galettes! They’re so easy and you can do so many different things. This one is savory and is delicious with grilled meat. It serves as a delicious side dish and satisfies your bread craving, too.
