One of the reasons I’ve considered discontinuing the blog is I get so much satisfaction from my time on social media, especially Instagram. I’d rather be hanging out there, including posting actual recipes on those outlets so you can get all the details where you are, too. On the other hand, it’s nice to have this journal of recipes to refer back to and bookmark from, and I have the freedom to post several photos.
I had an AHA! moment this morning when I realized the obvious: I can do both. So, going forward, I’ll be posting blog recipes directly to Facebook and Instagram, as well as recording them here. I suspect this is one of several changes I’ll make to how I use this space in the coming months to make it work for me (and hopefully, you too).
I borrowed the idea for this cilantro salad dressing from my friend Viney, who whipped it up during our apple picking trip a few weeks ago. Making do with random odds and ends in our rental kitchen, she combined fresh cilantro, garlic, lime juice, and sour cream to make this tangy, creamy, herbaceous number. I can think of a few different salad combinations where this application would be particularly great, but we’ve been sticking with one version in particular. A big bowl of greens, apple slices, and salted peanuts tossed with the cilantro dressing makes
1 cup loosely packed fresh cilantro (leaves and tender stems)
1 tablespoon sour cream
1 lime, juice and zest
1 tablespoon balsamic vinegar
1/2 teaspoon honey or maple syrup
1/4 teaspoon salt
1 garlic clove, finely chopped
1/4 cup extra virgin olive oil
Combine all the ingredients except olive oil in a blender or food processor, and process until smooth. Add the olive oil and process until just incorporated.
Toss with baby greens, sliced apples, and salted roasted peanuts. Serve immediately.
You guys, this weather…it’s amazing. Crisp breeze, warm sun, almost any type of clothing goes. If it weren’t a prelude to my most dreaded season (Why does fall seem to last all of two weeks? I swear we go straight from summer to winter) I would be in paradise, but I can’t help but feel apprehensive after last winter. I really, really can’t stand the thought of being trapped inside so regularly again. And now with two kids. Oh man…
Okay let me stop thinking about that and enjoy fall while it’s here. And since I celebrate everything through food, I started with a salad – a hearty autumnal salad with a roasted garlic and sage vinaigrette. It’s a mix of spinach and arugula tossed with buckwheat, pears, roasted sweet potatoes, and caramelized pecans that could serve as a side dish but is substantial enough to call lunch. For the full recipe, head on over to SheKnows.
This coming week is crazy packed, so I will be missing most of the internet goings-on. I look forward to catching up with everyone in October, and until then here are some of my favorite recent food posts.
I love keeping busy but wish I had just a little less on my plate so we could throw a party – I feel like we’re overdue. When I get around to it, I’ll be pulling inspiration from this crudites spread and this crostini station.
Everything I make is so pedestrian compared to the recipes on Lady and Pups. Look how cool this dirty Thai fried rice is – what a great idea for using chicken livers. This fire-crushed cucumber salad looks amazing too.
Thanks to Molly I won’t be satisfied until I’ve eaten funfetti cake. Sadly, that will have to wait until next week…
Some people might call it trying to lose the baby weight, but I’m calling it finally feeling well enough to eat well…if that makes sense. I have the energy to cook and my taste buds are back to normal, craving all. the. vegetables. That also means I’ve been making a lot of salad dressings, and this year I’m branching out from my tried-and-true mustard vinaigrette, creating my own new combinations and trying all the recipes I pinned when I was mostly eating buttered toast.
Last week on Hellobee I posted a peach and basil salad dressing inspired by this “magic” nectarine beauty. Oh, and there’s a wonderfully summery salad to accompany it. Head on over for the recipe and some links to other bloggers’ dressings we’ve been enjoying, and feel free to link to your favorite salad dressing recipes in the comments.