Fresh and flavorful, this salad lets you adapt the spice level to suit yourself. A fresh or roasted poblano pepper ups the heat, or try a minced jalapeno. You may notice that there is no added oil to this salad, keeping it even lighter. This spiced-to-your-perfection salad is an ideal addition to any cookout or barbecue. It’s a great make-ahead dish, and travels well, too.
The heat of July in Eastern Virginia–and many places in the U.S. and beyond–calls for something cold and crunchy filled with lots of colorful and nutritious hydrating moisture. So, recently, when I visited our farmer’s market, I snagged green tomatoes and the season’s first corn.
Yes, I was that kid. I was that kid who went to the bake sale, not entirely to support the cause (sorry, Boy Scouts), but to get an excuse to hoard Krispy Kreme Donuts. Don’t judge me. Come on… like you didn’t do that too. I knew it. See, this is one of the many reasons we’re friends. Krispy Kreme hoarders all the way. But losing weight began to present an issue to my overwhelming donut addiction. I had to go cold turkey…er, donut. Yes, I went cold donut. This continued up until yesterday, when something occurred to me:You want donuts? Fine! Get off your behind and make your own.Sometimes I need a friendly kick from my subconscious to get into to gear. And into gear I got. I fired up my trusty steed (or donut maker, as you sane people may know it as), and made me some donuts. How did they turn out. I inhaled them all. At once. In fact, I ate them so quickly I had to make another batch just so I could get some photographs. The result is fluffy yet dense, not so much like the traditional Krispy Kremes of my childhood donut hoarding days, but absolutely fantastic in their own right And the fact that they just happen to be single serving, gluten free, grain free, low carb, high protein, nearly fat free, only about 110 calories, super easy, and have a vegan option, and a HUGE serving size (four donuts!) doesn’t hurt either.
This Peanut Butter Popcorn Fudge requires minimal prep time and zero baking. You can keep it sweet with plain popcorn or opt for lightly salted popcorn to give the fudge an extra kick of flavor. It’s sure to please every trick-or-treater on your block.
Recently, my friend David–the choral director at our school, known as my “building husband”–joined me for dinner here at home. (My real husband, Joe, was out of town and David and I were overdue for a ”shop talk” session). David brought a lovely Biltmore Chenin Blanc and I served these tarts; sliced heirloom tomatoes with a sprinkle of salt, pepper, nutritional yeast, and a fresh basil garnish, and my Roasted Zucchini and Japanese Eggplant with Vegan Horseradish Sauce. The crust of these tarts is delicious enough to eat by itself, but don’t miss this filling, flavored with a little Smoked Paprika for that addicting bean and smoke combination. And fresh figs? Well, they are my absolute favorite fruit. Such a shame that their appearance in our area is so fleeting, though the varieties ripen at different times, extending the season. Since my theme for this dish was South’ren, I decided on a drizzle made from steeped tea. Sounds easy, right? Not! I made three different versions. The first two were inedible, as the tea became too bitter. I tried to concentrate the flavor by using a high tea bag to water ratio and reducing the mixture by simmering. Not a good idea. So, trust me: you don’t want to sneak in additional tea bags nor reduce the sauce dramatically. But, made according to the recipe below, you will want to drink it! Plus, it is such a pretty color and makes the figs glisten even more than they do on their own.