Month: June 2016

In the mood for some red, white, and blue? How about red, white, and blue nachos, with blue corn tortilla chips! I’ve always loved blue corn tortilla chips. I don’t know if it’s my mind playing tricks on me, but I think they taste better than regular tortilla chips. Maybe because they’re less industrial and
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Buttery crust, rich creamy filling, and juicy ripe berries—this is what you want in a berry tart, right? Look no further. This is the tart. As my father says, “don’t change a thing.” Continue reading “Berry Tart” » Simply Recipes
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Why should russets and yukon golds have all the fun? Here’s a quick and easy potato recipe, for a side or salad, depending on if you serve them warm or cold, using fingerling potatoes or new potatoes. The approach is simple—quickly boil halved fingerling potatoes and douse them in vinaigrette. But that’s not all. Two simple tricks
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Have an abundance of blueberries? When they are in season you really have to enjoy them while you can, right? Here is a lovely blueberry cake that makes the most of fresh blueberries (though you can use frozen if you want). In fact, it almost seems like there is more blueberry than cake in this
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Looking for a crowd pleasing-appetizer? Make bacon-wrapped shrimp! Kinda ridiculously good. I blame the bacon. Seriously, this one is really easy and crazy good. Bacon and shrimp make a very happy couple. For this recipe we are coating the shrimp with some lime and chili powder, and then wrapping them in slices of bacon, and either oven
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Is it hot where you are? We’ve had an unseasonably cool several days, but the weather reports assure us that that’s about to change. This sesame noodle salad is a perfect cold noodle salad for a hot day. Make the noodles and the dressing ahead of time and let the noodles soak in all the
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Is it hot where you are? We’ve had an unseasonably cool several days, but the weather reports assure us that that’s about to change. This sesame noodle salad is a perfect cold noodle salad for a hot day. Make the noodles and the dressing ahead of time and let the noodles soak in all the
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Please welcome guest author Jaden Hair of Steamy Kitchen as she tempts us with “Floribbean” tropical shrimp. ~Elise With tropical fruit like mangoes and kiwi, you’ve got to eat the fruit just at the right time of ripeness. Under-ripe kiwi is suck-your-face-in-puckery-sour and over-ripe mangoes are blah and mushy. So what to do with imperfect
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Here’s an easy way to up your guacamole game—toss some chopped fresh strawberries in it! I first got the idea of adding fruit to guacamole years ago at a cooking class with Diana Kennedy, the doyen of Mexican cooking, who made for us a guacamole with chopped peaches and pomegranate seeds. Continue reading “Strawberry Guacamole” » Simply Recipes
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Do you like grilling pork tenderloin? We love it! It cooks up so quickly and lends itself to any number of savory glazes. The glaze we are using for this recipe couldn’t be easier to pull together. It uses orange marmalade, soy sauce, honey, rice wine vinegar, and a pinch of red pepper flakes. We marinate the pork
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It’s always hard to plan for a fish meal around here, because it all depends on what the market has fresh. You can show up at the store with the best intentions of securing a thick halibut steak only to be disappointed with what clearly looks like it’s been sitting under the glass for a
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Have you ever eaten cactus? Prickly pear cactus paddles, known as nopalitos, are not only edible, but they are darn right delicious! Sort of like a cross between green beans and okra, and good for you too, high in vitamin A, calcium, potassium, and with plenty of fiber. Perfect for those of us wanting to follow paleo, vegan, gluten-free,
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Have you ever eaten cactus? Prickly pear cactus paddles, known as nopalitos, are not only edible, but they are darn right delicious! Sort of like a cross between green beans and okra, and good for you too, high in vitamin A, calcium, potassium, and with plenty of fiber. Perfect for those of us wanting to follow paleo, vegan, gluten-free,
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