Last week, a member of my cooking + nutrition group program shared a magazine article that explains a theory for making the perfect salad. The article states the best salads have six elements:
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This fig salad gives big returns for little effort. It's nothing more than an assembly job, but it's the type of salad I'm grateful for when it's hot out, my appetite is low, but I still want to enjoy a flavorful dish. Fresh figs take
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A friend gave me a nice bottle of fresh, cold-pressed pumpkin seed oil recently, and I've been using it everywhere I can, topping soups and forming the base of salad dressings, like in this recipe. It's deep green color and nutty flavor is irresistible and using the oil is a very small but effective way
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If summer is cobbler season, then fall is definitely roasting season. I've been roasting my way through the beginning stages of our cool weather, warming up the house just enough to take the chill out of the air as it's not quite time to turn on the heat.
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