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.
Since becoming pregnant, I have developed a new appreciation for soups. Not sure if you’d say I crave them, exactly, but I sure do like them. I’d eat soup every day right now. Considering the weather we’ve had lately, a warming soup like this definitely hits the spot.
I frequently treat myself to a cream of tomato soup for lunch on workdays. I love that soup. It’s easily the favourite of the soups I eat. At $4 a bowl though, and with it being served only once every couple of weeks, I knew I had to figure out how to make my own creamy tomato soup.
I know what you’re thinking right now.
How in the heck do I pronounce ‘esquites’? I’ll be honest here – I hardly know. I don’t speak spanish. I’ve never been to Mexico. I’m so far from Mexico you wouldn’t believe. I can barely be out in the sun.
Before a few days ago I had no idea this salad even existed, let alone had I tried it. But I sure am glad I came upon it. Ah, the wonder of the internet. You’ll be happy I found it too, believe me.
I came up with this little gem while brainstorming for vegetable side dishes I could make with zucchini. It happens that we had a few zucchini to use up. Typically, I like zucchini sauteed with onions and sometimes with a little bit of flavoured cream cheese, but I was looking for something different. Something I could take as leftovers in my lunches.
This zucchini bake really fit the bill. It’s part casserole, part frittata. It’s warm and puffy and golden. It’s cheesy and creamy. AND – it’s even healthy. It wins on all accounts.
I know I haven’t been blogging as much as I usually do. What can I say? It’s been hot, and I’ve been lazy. So I thought I’d make it up to you. I owe you at least a couple of summer salad posts (and they’re coming!). On deck is a fantastic Greek salad with a homemade Greek vinaigrette. But today – today is the post for my new favourite salad. This salad I’ll be making forever, taking it to get togethers, impressing people everywhere.
Mind blowing pasta salad! That’s how I think of this particular pasta salad. I say that because not only is it based on a luxurious cheese filled pasta, but it’s got all kinds of rich ingredients like grilled zucchini, kalamata olives, and sun-dried tomatoes. Finally, I dress it with a pesto vinaigrette.