Soups, Salads, Sides & Snacks

  • Turkey Leftover Sandwich

    turkey leftover sandwich

    The shopping is done, and the turkey tucked away in the fridge or in a brine bath. Sweet potatoes candied, russet potatoes cubed and rolls rising under the protection of a clean kitchen towel.

    The pumpkin, pecan, and cherry pies have been baked and tucked away in the fridge under a layer of tin foil, perfectly browned awaiting a scoop of vanilla ice cream or sweetened mounds of vanilla whipped cream.

    The twenty-pound turkey, liberally rubbed with butter and herbs is covered in a tent of foil and placed in the oven ready for its six hours of roasting to a golden brown. The house begins to smell of Thanksgiving dinner as the guests begin to show up, following the heavenly scents wafting from the kitchen.

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  • Roasted Tomato Vinaigrette

    Tomato Vinaigrette Recipe

    Soon and slowly, bright orange carrots, small heads of lettuce, onions, and the first round of plump tomatoes will be ready to pick and eat. I’m eager for glass cups filled with ice-cold homemade lemonade with beads of water collecting and dripping down the sides. Planting a garden has been an annual ritual in our family for many years. Some years, it’s large enough to feed a small army; others, just a few tomato plants satisfy our desire for fresh produce.

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  • Warm Kale Salad with Crumbled Egg

    Warm Kale Salad with Crumbled Egg Recipe

    Salads - the perennial diet food. Salads are often thought of as rabbit food, diet food, and boring tasteless greens forced upon us when we can’t eat what we really want. This salad is anything but boring!

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  • Blackened Salmon Salad Recipe

    cajun blackened salmon salad

    A while back, I was in the warehouse looking through spices to create recipes for the SpiceJungle blog. I came upon two spices that seemed very similar but with slightly different names I was a bit perplexed as to the differences between the two.

    I know that cooks in Louisiana often use Cajun seasoning in jambalayas when boiling crawfish, and they add to just about any seafood coming fresh off the boats that day. But what about Cajun blackening seasoning? What is the difference between the two seasonings? I know you’re dying to know!!! Well, call off Sherlock Holmes because the mystery is solved.

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  • Chipotle Hasselback Potatoes

    Chipotle Hasselback Potatoes

    We live in a fast-paced, commercialized world. The concept of a sit-down family dinner when life is hectic is often regarded as frivolous or time-consuming, especially during the week when schedules are typically the most hectic. Too often we trade the convenience of take-out or fast food for the comfort of a home cooked meal.

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  • Tangy Roasted Brussels Sprouts

    Tangy Roasted Brussels Sprouts

    Roasted Brussels Sprouts Recipe

    As children we often look upon green vegetables with disgust, hoping that they roll off our plate and into the waiting mouth of the family dog. The dog then promptly spits it out and the evidence of our secret is found out by our parental figure. Our parents tried to cover them in cheese, smother them in hollandaise sauce or even hit them in casseroles, but we always found them.

    Brussels sprouts were considered the most dreaded of all the green veggies. Our mothers did not understand the subtle sweetness that can come from roasting these tiny cabbages versus boiling them until bitter and soggy. Sliced in half and roasted in well-seasoned cast iron pan will result in an earthy, nutty and subtly sweet brussels sprout. Very different from the boiled mush we experienced as children. Brussels sprouts are a curious vegetable, grown in the ground on a stalk; the vegetable grows from the bottom of the stalk upward.

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  • Creamy Chive Dip Recipe

    Creamy Chive Dip Recipe

    Chive Dip Recipe

    Spring has finally arrived and I for one could not be happier! Spring is such a beautiful time of the year; a time of new growth and renewal, a time for cleaning out the old and bringing in the new and a time when the vegetables and fruits begin to finally blossom and sprout out of the ground.

    Living in Michigan, more than half of our year is blanketed in snow or the barren brown of dead grass and dormant greenery. The first notion of spring and we are out the door, clad in shorts and t-shirts heading to our favorite running path or hiking trail. As I walked up to my driveway and observed the tragedy that is my yard after a long winter I noticed signs of life popping up from the semi-frozen ground. Little sprigs of green signaling that the plants are ready for the warm sunshine of summer also!

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  • Roasted New Potatoes with Garlic & Herbs

    Garlic Herb Roasted New Potatoes

    The potato is fifth in production in the world behind wheat, corn, rice, and sugar cane. It is considered by most to be a common vegetable, grown in dirt, and relatively inexpensive to purchase and prepare. This wasn’t always the case, though. The potato was once considered a mysterious and highly desirable root vegetable.

    Potatoes grow predominately underground and will sprout a beautiful purple flower during its growth process. Marie Antoinette was so enamored with the potato flower’s beauty that she often was seen with it tucked within her hair. This of course prompted all of French aristocracy to consider the potato flower en vogue (fashionable). Little did they know it was simply a way for the French government and farmers to promote the then relatively unknown species.

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  • Homemade Malt Vinegar Potato Chips

    Homemade Malt Vinegar Potato Chips

    Crunchy, salty and simply irresistible. What are we talking about? The potato chip of course. The satisfying snack has been a mainstay in our culture for many centuries.

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  • Lamb White Bean Sage Chili

    lamb white bean sage chili

    DIY chili seasoning mix is the perfect gift for the tailgater or chili enthusiast in your life. But what if you find yourself with an extra jar or two of the seasoning mixture? Lamb, white bean and sage chili are a hearty, spicy and complex chili perfect for a chili fall night.

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