My Stellar Oriental Salad Dressing is a must-try for anyone who loves the taste sensations of Asian cuisine but has little time on their hands. With the robust mix of sesame oil, lime juice, and teriyaki sauce, it’s unthinkable it takes 10 minutes to make. (more).
With a one-of-a-kind blend of creamy goat cheese, crunchy pecans, and a savory balsamic vinaigrette, your guests will think you labored all day in the kitchen. Don’t tell them, it took just 9 minutes to assemble and used only 4 ingredients. Everyone deserves a secret!
I’ve learned over time that sometimes the simplest recipes are the best. This rings true for my Quick and Best Balsamic Vinaigrette. With only 7 ingredients that take just 9 minutes to make, this recipe adds dazzle to any salad, without a lot of toil (more).
With over 22 grams of fiber and 22 grams of protein per serving, this nutrient-packed salad is a must for vegan and vegetarian eaters and will easily satisfy the average carnivore. Plus, who can resist a good vinaigrette, set off by a punch of pepper? (more).
Here, the traditional cup of Joe is given a twist, with the unexpected complement of allspice and sugar to coffee. This is the customary way coffee was served when I was a Peace Corp Volunteer two decades ago in the coffee-producing sector of West Honduras. (more).
I found it remarkable that this vinaigrette was so creamy, provided it didn’t have any dairy. What’s more, the sweetness of the honey tempered the pungent garlic, shallots, and red wine vinegar, while the sour tinge of lemon juice added another level of complexity. I (more).
Don’t be fooled by the name, “simple” salad. This recipe is far from mediocre—exuding a burst of flavors—with the dill and black pepper elevating a robustness to your palate and the saltiness of the Parmesan cheese tempering the bitter herbs. Very few ingredients are needed, (more).
This dip has a subtle orchestra of flavors, running from the salty hint of the artichokes and Parmesan cheese to the sour notes of the vinegar marinade. It is perfect in itself and does not need the heavy fat, as added by many others. *Note: (more).
After six batches of poor banana nut muffins, I almost hung up my apron when my persistence paid off. With a burst of sweet bananas and crunchy walnuts in each bite, I now have a go to recipe to make use of the overripe bananas (more).
I’ve always loved a good bran muffin, but after trying endless recipes in cookbooks, I grew frustrated after tossing them in the garbage and decided to experiment myself. The outcome was a brainchild, an infusion of tea and coconut oil that makes these muffins unforgettable. (more).
After a lot of experimentation, here I’ve struck on my palate’s balance of garlic to lemon juice to salt, fine tuning the ratios, so all you need to do is add these ingredients. The result is a chunky guacamole that supersedes all the overly mushy (more).