“ANYONE can make that.” Don’t Be TOO Sure.
We put a lot of thought in to whether to include a wedge salad in this program. Then we revisited our mission statement; “Provide recipes that are good, easy and fun to make.” This one fits that bill.
Believe it or not, there are some secrets to creating a good, steak-house quality wedge salad.
Great for two people or make it a party.
You won’t believe how easy the home-made ranch dressing is to make. You’ll be done buying that bottled, processed dressing from here on out.
Crunchy vegetables and grilled shrimp provide a cool,
yet tangy meal salad.
Here’s a cool salad that is perfect for a brunch,
lunch or light dinner.
Fresh vegetables that are easily found in any produce department, plus grilled or pan seared shrimp pare up together to yield a light, crunchy treat.
Add the ingredients to some chilled cooked pasta (doesn’t have to be oriental, plain ol’ spaghetti does the trick) and you have a refreshing combination of “soft and snap”.
The sriracha vinaigrette pulls it all together with a citrusy, not-too-hot complement.
Don’t let the sriracha scare you. You can adapt to YOUR taste.
A dinner salad that will have you saying,
“That was GOOD, and I think it was GOOD FOR ME.
”Classic Mediterranean vegetables, mixed with chopped romaine lettuce are the base for this very flavorful salad. Add to that a refreshing, light olive oil dressing and all of the other little things that make up a Mediterranean-style salad and you have a winner.
Ohhhh... Almost forgot. Top it off with some marinated, grilled pork tenderloin and you REALLY have a winner.
South Pacific-island flavors come together
to whisk you away from the cold day blues.
The best feature of this soup is the variety of textures. From the snap of red bell peppers, to the firm feel of a perfectly cooked shrimp. The levels of flavor variety are wonderful in this recipe.
The soup prepared in this class is chicken stock based, but when you try it at home, explore adding a bit of coconut milk to REALLY take you to the islands.
Fresh pineapple pieces round out the flavor profile, providing an interesting sweet burst to contrast the other flavors.
This is served over a bed of steamed rice, making you wonder if this is a soup or a stew.
It’s different. No canned condensed soup here...