Whenever I buy a head of cabbage, it seems to last FOREVER. Seriously, it's like the vegetable that just keeps on going! I remember one particular occasion last summer - I wanted to bring cole slaw to a party, and bought both red and green cabbages. Four batches of cole slaw later ... we were cabbaged out.
This salad though, is definitely going into the regular rotation this summer (and, I'll buy cabbages just to make it)! It's packed with produce and protein - not to mention tons of fresh flavor. Perfect for a light but filling meal. I used a rotisserie chicken, but feel free to use whatever protein you like - sliced pork or shrimp, or maybe even edamame, would be delicious too.
My friend Laura took a bite of one of these cinnamon rolls, and declared that this recipe alone could put Cinnabon out of business!
You're pretty much guaranteed to make some new friends with these poufy, soft, sweet rolls. They're filled with just the right amount of butter and cinnamon-sugar, baked to perfection, and slathered with slightly tangy vanilla cream cheese icing. Cinnamon roll perfection, as far as I'm concerned!
I am in love with this lemon curd. Super lemony (obviously), perfectly creamy, silky, and smooth. It has great body and texture, is light but rich, and not too sweet. I'd be lying if I told that I didn't eat a giant spoonful of the stuff as soon as I made my latest batch!
I use a lot of egg whites for baking (and for omelette-making), which means that I'm often left with many leftover egg yolks. I hate seeing things go to waste, and I try hard to create something out of everything. The perfect remedy for lonely egg yolks? Lemon curd! If you've never had lemon curd before - please, please make this. It'll change your life. Though the name leaves something to be desired ("curd" isn't my favorite word), this creamy, bright, custard-like treat is absolutely delicious. It is wonderful as cake or tart filling, the perfect match for cream scones, or simply stunning when eaten straight off of a spoon. Not like I'd know from personal experience or anything!
First off - happy, happy Mother's Day to all the mamas out there! We love you!
Love really big, bright flavor? Then this amazing veggie-loaded sandwich is for you!
Salty feta and oil-cured olives are balanced perfectly by a bright, fresh herb salad and vinegary pickled beets and capers. Roasted eggplant adds some heartiness, and a smear of garlic mayo gives this sandwich an extra burst of flavor that really sets it apart. To really bring this sandwich to the next level, make your own focaccia bread. Keep the focaccia toppings simple - I opted for sea salt and fresh rosemary - no need to compete with the full-flavored fillings.
There's something about focaccia that always draws me in - and I'm pretty sure it's the toppings! Not to mention the wonderfully chewy, slightly crisp bread that is out of this world when enjoyed warm, fresh from the oven, or just a while later as the perfect sandwich bread.
This focaccia couldn't be easier to put together, and is ready in just a few hours. I kept the toppings simple here, since this bread was going to be be used for sandwiches that would already be packed with herbs and flavors. However, you can use this recipe as a base for all of your favorite toppings - lemons, roasted vegetables, cheese, caramelized onions...