Maple dijon green beans – a very simple recipe and a favourite in our house. Three happy diners sitting around the table, just four ingredients, and about five minutes.
I have been so excited about posting this recipe – it really is absolutely delicious, and just so simple. We default to using this recipe for our supper side dish all the time. We had them just a couple of nights ago and my husband asked me if I thought we could put the sauce on other vegetables too – that’s how much we like this recipe.
The Frilly Apron has taken a couple of weeks off, if you haven’t noticed. I’m not going to say that life has gotten in the way, because when you’re looking after a tiny little person and loving every second, that certainly doesn’t “get in the way” of other stuff. Let’s say then that my focus has been elsewhere, and happily so.
Now to carry on with our summer salad series.
This loaded baked potato salad is one of the easiest potato salads to make that you’re going to come across. In the hot summer heat, when you’ve got a hankerin’ for a baked potato and don’t want to turn on your oven, this salad will certainly take care of the craving.
[Recipe] Loaded Baked Potato Salad
2 lbs baby potatoes, boiled, cooled, and chopped into pieces
1/2 cup cooked, crumbled bacon (about 4 slices)
1 cup shredded cheddar cheese
1/2 cup chopped green onions
1 cup sour cream
salt and pepper, to taste
Combine all ingredients into one large bowl.
Store in the refrigerator until ready to serve.
A pasta salad is something for which everyone seems to have a recipe. Or multiple recipes.
This is the recipe for pasta salad that I’m most familiar with. My mom made it and now I like to make it. My husband likes that I make it too. It’s perfect for summer as it will stand up to a warm day, since it’s not made with a mayonnaise based dressing.
Speaking of the dressing, the dressing for this salad may not at first seem very appetizing, but trust me, it’s really tasty.
I’m not sure what kind of weather you’re enjoying where you are, but here in the Maritimes, it’s been really warm and sunny. Until today. Good thing I made this grilled vegetable salad yesterday.
In this house, the biggest problem with supper is the question, “What are we going to have with it?”. Our main choice is generally an easy one to make, but then there’s the question of sides. It exhausts me sometimes, honestly. I just get tired of thinking about it.
On the days we’re barbecuing, I figure if we can put the entire meal on the barbecue to cook, all the better. That’s why I came up with this grilled vegetable salad. I’m sure we’ve all made grilled vegetables to some extent, but adding this lemon herb vinaigrette takes them from “mmm, grilled veggies” to “holy cow these are really good grilled veggies!”.
Use whatever vegetables and herbs you have on hand for this recipe. I used peppers, onions, mushrooms, and zucchini. I used some herbs from my herb garden: thyme, oregano, and parsley.
Today’s salad is so easy to make and so tasty that you’ll want to make and eat it at least once a week, if not more.
When I post a recipe, I make it, then try it on my husband before going ahead and blogging it. He’s my tester. I should also mention that is a huge lover of all Asian flavours. For this particular recipe, I took an old recipe we had for marinated cucumbers and put an Asian spin on it to see how this would suit him.
Here’s how the taste test for this particular recipe went down:
Me: You want to try a slice of this cucumber? See if you like it?
He tries it. Looks at me. I smile.
Me: You want another slice?
Him: No, that’s OK. I’m just going to go get a bowl.
Ten minutes elapse. I’m still standing in the kitchen. He comes back out to the kitchen.
Him: I could seriously eat a whole big bowl of those cucumbers.