Herb Infused Vinegar

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As we approach the end of the summer here’s one way to bottle the freshness of herbs to use all year long. It’s so easy that it’s ridiculous. I read online that the best way for getting your herb garden to produce lots of leafy greens is to prune the flowers from the plant as soon as you see them. I don’t have a green thumb so I need all the help I can get. I swear that pruning off the flowers works in getting the herb plant to flourish but I felt bad about discarding the flowers. That’s when I decided to save my dill flowers in a jar of vinegar. Read more…

Basil Vinaigrette

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Rebar Modern Food Cookbook (800x800)Jess sent me a message via Facebook last year asking me for my mailing address but not telling me why. When the rebar modern food cookbook arrived on my doorstep I was pleasantly surprised with Jess’ gift. It’s a collection of recipes from a renowned restaurant in Victoria, British Columbia. I’ve been reading and rereading the cookbook but wasn’t sure just which recipe to start with. The section about the salads is especially appealing but I’m also looking forward to trying many of the soup recipes. This dressing recipe is described as one of their most requested recipes at the restaurant so I decided that’s where I wanted to start. I have very high hopes for the rest of the recipes in this cookbook. Read more…

Gluten Free Brownies

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I can’t resist brownies and I feel terrible when someone who also finds brownies irresistible can’t partake. My sister-in-law loves brownies too and has gluten intolerance so when I found this recipe I immediately thought of her. This recipe is wonderful because it doesn’t require any specialty ingredients but are so delicious that no one will care that they are gluten free except for my sister-in-law. Read more…

Oatmeal Chocolate Chip Muffins

 

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These muffins have become a mainstay it our house. The kids requested them and since I didn’t have any spelt or whole wheat flour on hand I substituted oat flour and it provided a lovely variation. They baked a little lighter than usual but I’m not sure if it’s the oat flour or my new gas oven. I think my antique oven at my old house ran much hotter than this one. Read more…

Blueberry Almond Shortbread Cookies

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I’m home with the kids for a mini stay-cation this week. We’ve got a list of activities and blueberry picking was high on the list. My little workers helped pick almost 10 pounds of blueberries. The great thing about blueberries is that you can freeze them for later. A handful of frozen blueberries makes our weekly pancake nights divinely delicious. Fresh blueberries are used in this recipe but you could easily use frozen ones instead. I like this recipe because it only makes a couple dozen cookies since I can’t resist eating them all by myself.  This is a variation on my Matcha Shortbread Cookies and I’m already dreaming up more variations. Read more…

Impress your friends and family with this Simple Pasta Salad

pasta salad with fresh herbs

It doesn’t get much easier than pasta salad. Throw together cold pasta, salad dressing and veggies. Heck, it could even be a bunch of leftover ingredients and ta da! Pasta salad! I’m sharing this recipe so you can learn how to take pasta salad to the next level. A couple of simple additions to the standard pasta salad and you’ve got a dish to impress your friends and family at the next cookout. Read more…

Perfect Iced Tea

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Summer means iced tea for me and I like to bring a travel cup of iced tea to work with me rather than stopping somewhere to buy it. If you want the perfect glass of iced tea, you’ve got to plan ahead a little bit. Sometimes I forget and make this in the morning before heading to work thinking that I can just pour hot tea over ice and it’s not as good. A mason jar is a perfect brewing container because it’s made to withstand boiling water. For an individual serving use a 12 ounce size jar and for multiple servings use the large 24 ounce jar. Read more…

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