Recently, I decided to incorporate figs into my wine focaccia bread recipe, and it turned out to be a delicious success. In this recipe, figs are placed on top of the focaccia and lightly sprinkled with a pinch of sugar before baking. The result is a savory bread with sweet, slightly caramelized figs—a luscious mix of flavors that delights the palate.
Some dishes are so fresh and bright that they taste like summer, and this Zucchini and Edamame Salad is one of those. And just like summer, the beauty is in the ease and simplicity – it can be thrown together in minutes!
This time of year, gardens and markets are overflowing with zucchini, and everyone is trying to figure out what to do with them. You can stuff them, slice them, sauté them, and grill them, but why not keep things cool, healthy, and delicious? Most of us don’t think of eating zucchini raw, but fresh, uncooked zucchini shaved into thin ribbons has a delicate and crisp taste.
Our Saturday ritual consists of a walk to our local farmers’ market, and coffee and breakfast at a favorite restaurant. I often find that the farmers’ market dictates our menu for the week, with the lush fruits and veggies in season inspiring me. This Tomato Shallot Confit with Whipped Ricotta is no exception.
A quick and easy recipe for small batch garlic and dill refrigerator pickles. Perfect for adding a burst of flavor to your favorite dishes!
Discover the health benefits of our Southwest Taco Salad! Packed with nutritious ingredients, this easy-to-make salad is perfect for maintaining peak brain and body performance.