This recipe is a must share — it’s a perfect mix of early spring flavors that your Easter table is ready to welcome.
During this month of health-focused eating I’m always looking for ways to merge “healthy food” and “comfort food.” I believe those two shouldn’t be mutually exclusive…
January will focus on healthy living, but rest assured come February we’ll be back to cocktails and cookies (in that order).
I know, I know, more peaches. Hang in there with me, because this flatbread is scrumptious, which in the Val adjective ladder is a step up from my usual favorite, delicious.
It’s not a sandwich, it’s not a quesadilla, it’s not a salad— it’s really a combo of all three.
Wild arugula from your garden has a much spicier flavor— it instantly spiffs up any sandwich, appetizer, pesto, or side salad.
I am happy to announce that we had a bumper crop of favas this year! With just four plants, I got a tremendous yield of these tasty, buttery beans. It took a bit of TLC over the winter, but now that spring is here, I have been able to reap the reward of my efforts. Seriously, I am up to my ears in fabulous favas.
Here is a great winter salad that uses fresh mozzarella, and is the perfect alternative to Caprese when tomatoes aren’t in season. I recently made it for the adults at my 5-year-old’s birthday party.
Since I have been harvesting Black Mission Figs for the last week, I thought I would share this fig and prosciutto appetizer recipe. It only has a few ingredients, is simple to prepare, and yet has a very elegant (almost decadent) flavor. These bite-sized morsels are great passed on a tray, or you can serve them with beautiful greens and herbs to make a lovely fall salad.
Maili says that this recipe is very forgiving. You can toss in whatever you want, in whatever amounts, but the most important ingredient is the sautéed onions.