Tomato and Avocado Salad

Tomato and Avocado Salad

For a really long time, I always thought salads consisted of some sort of leafy vegetables.  I recently discovered that it can be whatever vegetable your heart desires.  This is why I’m posting more salad recipes than before.  I love tomatoes.  I can eat them in just about anything.  I came across this recipe and thought tomatoes and avocados sound like a really tasty combination for a salad.

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Tomato Cucumber Dill Salad with Feta

Tomato Cucumber Dill Salad with Feta

It has been extremely hot in my house lately so I’ve been reluctant to turn anything on in the kitchen.  I generally don’t care for salads because it leaves me hungry most of the time.  But because of the weather, I made an exception.  I paired this salad with a slice of Savory Ham Cheese and Olive Cake (recipe to come soon) and it was the perfect light meal for us.  The cucumber and tomatoes combined tasted so refreshing that I’m beginning to have second thoughts about salads.  Have stellar Tuesday!

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Garlic Chipotle Cheesy Bread

Garlic Chipotle Cheesy Bread

Remember my Garlic Chipotle Butter recipe? Well, a fellow blogger, Rachel of Rachel Cotterill, suggested using this on a garlic bread. I did, and it was the best suggestion ever! It rendered so much bread for just two people that I took it over and shared it with Kimi, LLS and LLJ.

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Zucchini Ribbon Salad

Zucchini Ribbon Salad

Today is National Zucchini Day! And in celebration of it, I decided to make a simple zucchini salad.  I remember a few years back, I went to a restaurant in Napa Valley where they served a delicious zucchini ribbon salad.  This is my re-creation of it at home.  Are you eating zucchini today?

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Burrata with Roasted Tomatoes and Pesto

Burrata with Roasted Tomatoes and Pesto

It’s the start of another week! I hope everyone had a lovely weekend.

A couple of months ago when Chris and I were in Napa, we had lunch at this cute little wine bar.  One of the dishes we ordered was their housemade burrata.  It was served with tomatoes and pesto on some grilled crusty bread.  It was heaven! I couldn’t stop thinking about this dish since then so I decided to attempt this at home.

I went the quick way and used store-bought pesto.  I’m guessing that’s why the pesto isn’t all that vibrant green in my photos.  ::: sigh ::: It was delicious but would have tasted (and looked) better with a homemade sauce. Enjoy your week!

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Roasted Tomato Bruschetta

Roasted Tomato Bruschetta

Yay, it’s summer! Kinda… We’ve been having some really weird weather lately.  You think it should be sunny and warm but nope! It’s cloudy, it’s windy and it’s muggy —ick! Regardless, Chris made some Mojitos over the weekend in celebration of summer-ish.  And when we drink, we like to nosh too.

I had a few fresh herbs on hand and some grape tomatoes and crusty bread sitting around.  So I made Bruschetta.  It was easy, quick to put together and delicious! Invite some friends over this weekend and make some cocktails and snack.  Happy Hump Day!

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Roasted Tomato and Fromage Blanc Crostini

Roasted Tomato and Fromage Blanc Crostini

Chris and I visited a goat farm yesterday.  We saw baby goats as young as two weeks old, and full grown ones too.  They were so cute but stinky (what do you expect from farm animals, right?).  We then made our way to the farm’s gift shop where they had all sorts of preserves, farm fresh chicken eggs (yep, they  had chicken on-site but they’re not the reason why we were there.), and cheeses made out of goat milk.  We sampled a few of their cheeses and ended up going home with four different kinds.

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Arugula Tomato and Burrata Salad

Arugula Tomato and Burrata Salad

I first had this salad when Chris and I visited this local Italian eatery near our home.  We shared a burrata salad (I didn’t know what burrata was at the time) and it was simple and so delicious.  It was a mixture of iceberg lettuce, baby arugula, tomatoes and chunks of burrata.  Extra virgin olive oil and balsamic vinegar drizzled on top to finish it off.  This salad made an impression on me that I’ve been wanting to make it at home (I think it was really the burrata).  I didn’t care for the iceberg lettuce so I left it out.  If you can’t find burrata, buffalo mozzarella is a good substitution.  Enjoy!

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Radish and Butter Crostini

Radish and Butter Crostini

This recipe was once again inspired by Lindsay of { fleur de sel }.  I was intrigued by her Radishes with Butter and Salt recipe that I thought I’d give this one a try using my Homemade Butter.  What makes this dish really stand out is the good quality butter.  I love the freshness from the butter and the crunch from the radishes.  The butter (if using a good one) doesn’t make it oily or heavy.  Plus, this is such a beautiful and easy dish to make when you have company over.  Or a quick and easy snack to make for yourself in the afternoon.  Enjoy!

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Haemul Pajeon (Korean Seafood Pancake)

Haemul Pajeon (Korean Seafood Pancake)

There is a tiny little Korean deli I used to order my lunch from back when I was working.  And every Tuesday, their lunch special is Pajeon.  Since I left my job, I’ve been craving this dish so badly that I decided to make my own version of it at home.  I have to say it’s pretty close to the ones I used to get at the deli or any Korean restaurants.  Enjoy!

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