This easy Broccoli Salad Recipe is such a perfect side dish for any occasion. Indifferent to broccoli? Not now. With this easy Broccoli Salad recipe, you may find that broccoli is your new best friend. Or at least you new favorite side dish. Plus, everyone needs a great go-to side salad recipe, and this one…
I love Deviled Eggs. I always have. If you like them as much as I do, you know how difficult it is to try to eat just one. Usually I only enjoy them around the holidays or at someone else’s home for a special get together or celebration. In which case, I can’t dump several dozen on my plate and run away to eat them. That’s not in the holiday spirit! No, it wouldn’t be looked upon kindly. But don’t think it hasn’t crossed my mind.
This recipe for Sausage Apple Puff Pastry Braid may seem intimidating at first glance, but it’s really very simple. I’m not kidding. Once you learn how easy it is to work with pre-made puff pastry dough (making it from scratch is another story all-together), you’ll find your world open up to all kinds of fun in the kitchen. Even a Sausage Apple Puff Pastry Braid like this can become a go-to recipe for many occasions.
I’m a big fan of one pan recipes, especially ones that involve pasta of any kind. Although many pasta dishes can be heavy and filled with bloat-inducing ingredients. This one is an exception. This Skillet Orzo with Spinach, Beans and Lemon recipe discovered over at Bush’s Beans has just enough pasta without going overboard, combined with a healthier combination of ingredients.
If you’ve never made egg salad (or tuna salad, which, for us, is just egg salad with tuna added), it’s as basic as basic can get. Or at least the Egg Salad Recipe that I’m sharing is a basic rendition of it. Over the years I’ve tried a variety of additions, like garlic salt, paprika, dill, or cayenne, and I’ve seen others who get creative adding extra oomph with ingredients like olives, or avocado. While I admit egg salad in any form is mighty good, the most basic of recipes is my favorite. Maybe it reminds me of Saturdays as a child? And Saturdays are always a good thing.
Asparagus isn’t something we eat often, but I always feel compelled to grab a bunch when they show up at the grocery this time of year, standing upright, as if at attention waiting for someone to notice them. I did notice and brought home a small bunch for roasting. Roasting accentuates vegetable’s flavors in a way other techniques just don’t. And the aromas that waft through are just wonderful, the best air fresheners in my book.
This recipe for Baked Sweet Potato Fries, that I discovered over at Tasty Kitchen, have been a big hit around here. With a few simple ingredients, a little chopping and a short stint in the oven, you can have a healthy, AND tasty snack or side dish to enjoy. They are quite addictive. Take my word for it, you’ll want to double, or better yet, triple the batch.