Category Archives: Meals

Mediterranean Freekeh Salad + A Giveaway!

Bright, fresh and flavorful, you've got to try this Mediterranean Freekeh Salad. Organic Cracked Freekeh cooks up in just 20 minutes for an easy, quick whole grain addition to your dinner table! #spon

It’s been such a crazy week you guys.

Busy and fun, but crazy. My kids and I are in Minnesota and they are at Korean Culture Camp. It’s been so great and fun seeing them learn and interact and get excited about being Korean and learning more about their culture.

On Wednesday, I left for a quick day trip for work and am flying back to Minnesota today.  . I have airport gifts in hand to thank my sister and brother-in-law for watching the kids. .  Are airport gifts lame? Depends on what you get right?

When Paul used to travel a lot for work, he would always bring home a magnet from the city he was in. The girls loved it and our refrigerator was filled with them.

Don’t worry, I didn’t get my sister a magnet.

Traveling is fun but I can’t wait to get back home. Last week, before I left I made this Mediterranean Freekeh Salad. I love food like this. Food that you can make, leave in the fridge, let the flavors marinate and it tastes even better the following day. I ate this for like 3 days in a row for lunch.

I am in love with this freekeh salad.

Bright, fresh and flavorful, you've got to try this Mediterranean Freekeh Salad. Organic Cracked Freekeh cooks up in just 20 minutes for an easy, quick whole grain addition to your dinner table! #spon

Have you guys heard of freekeh? Freekeh is “a flavorful, high-fiber whole grain food that cooks quickly and tastes delicious. Freekeh (also known as farik or frikeh) is the name for roasted young wheat, and it is a traditional food of the Middle East and Northeastern Africa. Organic Cracked Freekeh cooks up in just 25 minutes for an easy, quick whole grain addition to your dinner table. This organic roasted green wheat has a subtle smoky flavor and pleasantly chewy texture, which makes it ideal for satisfying side dishes like savory salads and spiced pilafs. For a hearty hot cereal, try a bowl of cracked freekeh topped with milk, honey, nuts and fruit!”

Totally trying this for my next hot breakfast!

Bright, fresh and flavorful, you've got to try this Mediterranean Freekeh Salad. Organic Cracked Freekeh cooks up in just 20 minutes for an easy, quick whole grain addition to your dinner table! #spon

It’s absolutely delicious. I could’ve just eaten this plain, with just extra virgin olive oil and salt and a touch of red wine vinegar. It’s that good and I love the texture.

Bright, fresh and flavorful, you've got to try this Mediterranean Freekeh Salad. Organic Cracked Freekeh cooks up in just 20 minutes for an easy, quick whole grain addition to your dinner table! #spon

But I couldn’t just make a plain pot of freekeh could I?

Bright, fresh and flavorful, you've got to try this Mediterranean Freekeh Salad. Organic Cracked Freekeh cooks up in just 20 minutes for an easy, quick whole grain addition to your dinner table! #spon

This Mediterranean Freekeh Salad is an explosion of flavors in your mouth. Like, the most delicious explosion. You really don’t need a lot going on with the dressing. .  just extra virgin olive oil, vinegar, a fresh squeeze of lemon if you’d like and salt and pepper. You want the ingredients to shine and as you take each bite and taste the pepperoncinis, sun dried tomatoes, feta cheese, black kalamata olives and the delicious freekeh, you are in heaven.

And yes, we have a giveaway down below. .  because EVERYONE needs to try freekeh.

Bright, fresh and flavorful, you've got to try this Mediterranean Freekeh Salad. Organic Cracked Freekeh cooks up in just 20 minutes for an easy, quick whole grain addition to your dinner table! #spon

Mediterranean Freekeh Salad
 
Prep time

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Author:
Recipe type: Side or Main
Serves: 6

Ingredients
  • 2 cups water
  • 1 cup organic cracked freekeh
  • ¼ cup extra-virgin olive oil + more for drizzling
  • 2 tablespoons red wine vinegar
  • kosher salt, to taste
  • freshly cracked pepper
  • ¼ cup diced sun dried tomatoes
  • 1 zucchini, unpeeled and diced fine
  • 1 small red onion, peeled and diced
  • 1 tomato, chopped or diced
  • ¼ cup diced pepperoncini peppers
  • ⅓ cup whole greek kalamata olives, pitted and sliced in half
  • 2 to 3 teaspoons chopped fresh parsley
  • 2 cups fresh arugula
  • ¼ cup crumbled feta cheese + more for garnish if desired
  • ½ lemon, optional

Instructions
  1. Using a heavy bottomed pot or medium sized sauce pan, bring the water to a boil. Add the Organic Cracked Freekeh, reduce the heat to low and partially cover with lid. Let simmer until the liquid has absorbed, for about 12 to 15 minutes. Remove from heat and let cool for about 30 minutes. Once cooled, lightly drizzle just a little extra virgin olive oil and sprinkle on some kosher salt. Mix and set aside.
  2. Using a small bowl, whisk together the ¼ cup olive oil, red wine vinegar and season with salt and pepper. Taste and adjust any ingredients as needed and set aside.
  3. Using a large mixing bowl, mix together the sun dried tomatoes, zucchini, red onion, chopped tomato, diced pepperoncini, olives and parsley. Add the cooked freekeh, fresh arugula, dressing and crumbled feta cheese. Mix together again and right before serving, squeeze on just a touch of freshly squeezed lemon juice if desired. Enjoy immediately.

 

Bright, fresh and flavorful, you've got to try this Mediterranean Freekeh Salad. Organic Cracked Freekeh cooks up in just 20 minutes for an easy, quick whole grain addition to your dinner table! #spon

 

The Giveaway!!

Giveaway only open to residents within the United States

a Rafflecopter giveaway
Disclosure: This is a sponsored post in partnership with Bob’s Red Mill. All opinions expressed here are 100% my own. Thank you for supporting me in working with the brands that I use and love.

 

 

Cobb Salad Lettuce Wraps

Everything you love about cobb salads in a lettuce wrap! These Cobb Salad Lettuce Wraps are so easy to make and delicious! Serve these as an appetizer or a meal! #whole30 #paleo

As I was driving back home from dropping off Madeline at summer camp, I was looking out the window. I drove past a farmer on his tractor, and then by a farm, and then by a dairy farm with some cows and then drove by some corn fields and then, some open green pastures. I’m not joking at all. This is all literally on my drive home.

And then, I felt it. I felt happy. Relaxed.

I live in Wisconsin now. It still boggles my mind that I live here. With my family. That Paul and I are raising our children here. In Wisconsin. In the midwest. I never, in a million years, thought we’d end up here. And honestly, until recently, I’ve been secretly wishing and hoping that we would move back to CA or to Texas.

But, we are happy. Paul is happy. The girls are happy. We are good.

Everything you love about cobb salads in a lettuce wrap! These Cobb Salad Lettuce Wraps are so easy to make and delicious! Serve these as an appetizer or a meal! #whole30 #paleo

Sometimes, as I am scrolling through my Facebook feed and see photos from my friends who only have boys, I wonder what my life would have been like if I had boys instead of girls. .  don’t ask me why but I have these thoughts .. would there be less drama? would there be less fighting? probably not. . and then I look over at Madeline brushing her American Girl Doll’s hair (yes, we caved). Like, brushing it and brushing it and changing her clothes. She can sit with that doll for at least 30 minutes, which is like an hour for an adult. And Phoebe, trying on clothes and getting ready for her fashion show, where I am supposed to play fashion show music and watch them walk down the runway. Or I watch her fix her hair in the morning (she fixes her own hair now and lets me do it sometimes). And then I think, all is as it should be.

Everything you love about cobb salads in a lettuce wrap! These Cobb Salad Lettuce Wraps are so easy to make and delicious! Serve these as an appetizer or a meal! #whole30 #paleo

We’re at the end of July now and I’m taking the girls to Minnesota on Sunday for a week to attend a Korean Culture Camp. We don’t have any camps like this where we live, so we’re going to the one my sister takes her kids to every summer. I’m volunteering for a few days and am excited to see what they learn. See, because even though Paul and I are Korean, we don’t speak Korean well . . my sister would correct me here and say we don’t speak Korean at all.

My Korean is probably at a 1st grade level. Not good. Anyway, they don’t have to learn how to speak the language but I just want them to learn more about who they are. .  hoping for a fun and educational week!

Since we’re heading out this weekend, I’ve been cleaning out the fridge . .  and these Cobb Salad Lettuce Wraps were born!! I’ve made these three times over the past two weeks. So easy to make and delicious!

And these are Whole30 and Paleo approved if you’re into that!

Everything you love about cobb salads in a lettuce wrap! These Cobb Salad Lettuce Wraps are so easy to make and delicious! Serve these as an appetizer or a meal! #whole30 #paleo

Happy weekend, everyone!

Cobb Salad Lettuce Wraps
 
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You can use all natural rotisserie chicken here, or roasted chicken breast. The chimichurri sauce recipe yields about 2 cups of sauce.* You can refrigerate any leftover sauce and leave at room temp for about an hour to use again.
Author:
Recipe type: Appetizer or Main

Ingredients
For the chimichurri sauce*:
  • 2 cups firmly packed fresh flat-leaf parsley, trimmed with the stems cut off
  • 1 cup fresh cilantro
  • 3-4 garlic cloves
  • 2 tablespoons fresh oregano leaves
  • ¾ cup good quality olive oil + more if needed
  • 4 tablespoons red wine vinegar
  • 2 teaspoons sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes
For the lettuce wraps:
  • Boston Bibb lettuce or Butter lettuce, washed and separated
  • red and yellow tomatoes, chopped
  • roasted chicken breast, chopped or cubed
  • hard boiled eggs, peeled and chopped
  • crispy bacon, crumbled or chopped

Instructions
For the chimichurri sauce:
  1. Combine ingredients from the parsley to the oregano in a food processor. Pulse and process until desired consistency is reached; usually several pulses. Place in a small bowl and set aside.
  2. In a separate bowl, mix and combine the olive oil, vinegar, salt, pepper, and red pepper flakes. Pour over the parsley mixture and mix together well. Taste and adjust any seasonings as needed.
For the lettuce wraps:
  1. To assemble: Top lettuce leaves with chopped tomatoes, chicken, eggs and bacon. Drizzle on the chimichurri sauce and serve immediately.

 

Everything you love about cobb salads in a lettuce wrap! These Cobb Salad Lettuce Wraps are so easy to make and delicious! Serve these as an appetizer or a meal! #whole30 #paleo

Moroccan Chickpea and Carrot Salad + A Giveaway!

Light, easy to prepare and filled with the flavors of Morocco! You've got to try this Moroccan Chickpea and Carrot Salad.

Two chickpea recipes in a row? Well, I have a lot of catching up to do! It’s like when something you love is suddenly taken away from you. .  and then you get it back. .  and you go a little crazy because you missed it so much.

So yeah, I’ve been eating a lot of chickpeas lately.

And this salad, you guys.

Light, easy to prepare and filled with the flavors of Morocco! You've got to try this Moroccan Chickpea and Carrot Salad.

This salad comes from this lovely, beautiful cookbook, The Connecticut Farm Table Cookbook.

The Connecticut Farm Table Cookbook is much more than a regional cookbook packed with 150 recipes from the area’s top chefs and local farmers.

Some of you might remember me sharing a similar cookbook a couple years ago, The Vermont Farm Table Cookbook. The author, Tracey Medeiros, partnered with chefs, families, farmers and more to put together The Connecticut Farm Table Cookbook. It’s packed with 150 recipes from the area’s top chefs and local farmers. “It’s a window into the world of Connecticut’s farm-to-table movement, brought to life through vivid farmer and chef profiles, local lore, and stunning photographs.

Authors Tracey Medeiros and Christy Colasurdo take you on a culinary journey from the shores of tony Greenwich, to the rolling hills of Litchfield, to the backcountry roads and quaint pastoral hamlets tucked away in the state’s Quiet Corner.”

The Connecticut Farm Table Cookbook is much more than a regional cookbook packed with 150 recipes from the area’s top chefs and local farmers.

I love that this book is dedicated to Connecticut farmers, fishermen, cheese makers, bee keepers, foragers and food producers. These are the people who take great pains and pride in bringing the people of Connecticut fresh, wholesome and local foods. Each page introduces you to a farm, their life, what they do, how they got started and then shares a delicious recipe.

The Connecticut Farm Table Cookbook is much more than a regional cookbook packed with 150 recipes from the area’s top chefs and local farmers.

But it’s the people that make this book special. Getting a glimpse into their lives and seeing what they do. We need a Wisconsin Farm Table Cookbook!!!

The Connecticut Farm Table Cookbook is much more than a regional cookbook packed with 150 recipes from the area’s top chefs and local farmers.

From Breakfast to Soups and Salads to Sandwiches, Flatbread, Savory Pies and Crostini (this chapter is amazing!), to Poultry, Fish and Seafood, Meat, Drinks and, of course, Desserts, this cookbook literally has it all.

These recipes immediately jumped out at me: Curried Brussels Sprouts with Bacon and Honey (page 83), Macaroni and Cheese with Braised Pork Belly (page 155), Macerated Summer Fruit Tart with a coconut oil pie crust (page 290) and the MarWin Farm’s Duck with Corn Bread Stuffing and Strawberry Sauce (pictured below, pages 178- 179).

The Connecticut Farm Table Cookbook is much more than a regional cookbook packed with 150 recipes from the area’s top chefs and local farmers.

I was immediately drawn to the Moroccan Chickpea and Carrot Salad (page 46) from the White Gate Farm. White Gate Farm has an on-site farm stand where they sell home-grown organic produce, roasting chickens, eggs and turkeys, as well as salads, pizza, preserves and pastries. If I am ever in East Lyme, I’m going there!

Light, easy to prepare and filled with the flavors of Morocco! You've got to try this Moroccan Chickpea and Carrot Salad.

Because it’s summer and I’m in my eat-all-the-salads phase, I made my own version of this salad and didn’t cook anything. In the original recipe, the carrots are cooked until crisp-tender and the dressing is heated as well, on the stove.

I also added thinly sliced cucumbers and red onions. This salad pairs well with grilled meats and fish so it’s perfect for summer!!

Light, easy to prepare and filled with the flavors of Morocco! You've got to try this Moroccan Chickpea and Carrot Salad.

I hope you give this delicious salad a try!!! and enter to win the Connecticut Farm Table Cookbook down below.

Moroccan Chickpea and Carrot Salad
 
Prep time

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Prep time includes one hour of marinating time.
Author:
Recipe type: Appetizer or Side
Serves: 4 to 6

Ingredients
For the spice mixture:
  • 1 tablespoon ground cumin
  • ½ teaspoon ground ginger
  • 1½ teaspoons ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 2 teaspoons sea salt
For the salad:
  • 2 pounds carrots, peeled and sliced thin using a mandoline slicer (about 4 cups)
  • 3 cans chickpeas, drained and rinsed
  • 3 cucumbers, unpeeled and sliced thin using a mandoline slicer and cut in half
  • 1 to 2 red onions, peeled and sliced thin
For the dressing:
  • ¼ cup extra virgin olive oil + more if needed
  • 1 tablespoon minced garlic
  • 3 tablespoons white or red wine vinegar
  • juice of 1 lemon
  • drizzle of honey (optional)
  • ¾ cup chopped fresh cilantro
  • ½ cup chopped fresh parsley

Instructions
  1. For the spice mixture: Using a small bowl, combine the spice mixture ingredients and set aside.
  2. For the salad: Using a large mixing bowl, mix together the carrots, chickpeas, cucumbers and red onions.
  3. For the dressing: whisk together the olive oil, garlic, red wine vinegar, lemon juice and a drizzle of honey. Taste and adjust any ingredients as needed.
  4. To make the salad: Sprinkle on the spice mixture over the carrots, cucumbers and red onions. Drizzle on the dressing and add in the cilantro and parsley. Mix well to combine. Season with salt and pepper to taste. If you can, cover and refrigerate and allow to marinate for at least an hour or 2 before serving.

Recipe adapted from The Connecticut Farm Table Cookbook, page 46.

Light, easy to prepare and filled with the flavors of Morocco! You've got to try this Moroccan Chickpea and Carrot Salad.

 

The Giveaway!!

Giveaway open to residents within the United States only. This giveaway will run for one week and ends on Wednesday, July 29th. 

To enter the giveaway: simply leave a comment down below and let me know why this cookbook interests you!

Good luck! One lucky reader will win!

 

Disclosure: This is not a sponsored post. I believe in and support farms and the farm to table movement and wanted to review this cookbook and offer this giveaway to my readers. All opinions expressed here are my own. 

 

The Best Chickpea Burger Ever

Packed with chickpeas, eggplant, zucchini and flaxseed meal, you have to try my Veggie Chickpea Burger! Full of flavor and healthy!! This is the best chickpea burger ever! #ad

We’re more than halfway through summer and I can’t believe it. How many times have you guys fired up the grill for some nice juicy steaks or burgers? Since doing the Whole30, I definitely had my fair share of meat and it’s time to slow it down.

And bring chickpeas back into my diet!

Packed with chickpeas, eggplant, zucchini and flaxseed meal, you have to try my Veggie Chickpea Burger! Full of flavor and healthy!! This is the best chickpea burger ever! #ad

Chickpeas or garbanzo beans? What do you call them?

I absolutely love a good veggie burger and I’m going to try making a cauliflower burger ..  yeah, y’all, you heard me right.  . stay tuned. If cauliflower pizza crust is possible, why not a patty right? We’ll see if I can figure out a way to make it work.

And until that can happen, I made this fabulous Veggie Chickpea Burger.

Packed with chickpeas, eggplant, zucchini and flaxseed meal, you have to try my Veggie Chickpea Burger! Full of flavor and healthy!! This is the best chickpea burger ever! #ad

You guys. This burger. It’s amazing.

There’s, of course, garbanzo beans but I also added eggplant, zucchini, and . . .  flaxseed meal in here. Yeah!!! My friend Rina had the brilliant idea of adding flaxseed meal!!! This is like the healthiest burger ever!!! And I used my absolute favorite skillet to cook these patties. I used my KitchenAid® 7-Ply Stainless Steel with Copper Core 10″ Skillet. If you don’t have a skillet that you use all the time and love, then you have to check this one out! And make these burgers! Do you see that awesome exterior on the patty?!!! It’s because of this skillet!

And weird food blogger side comment/question ..  have you guys ever gone crazy trying to find the perfect “food item” to help style the photo or your plate? I purchased 3 kinds of potato chips because I wanted the perfect chips on this plate. The ridges!!!

Packed with chickpeas, eggplant, zucchini and flaxseed meal, you have to try my Veggie Chickpea Burger! Full of flavor and healthy!! This is the best chickpea burger ever! #ad

Small, minor detail  . . and they are in the background but this is what I think about. Am I crazy?! Am I the only person that does this? Please tell me no.

And you guys. .  this red cabbage slaw was inspired by something I ate recently here in Madison at the Marigold Kitchen. If you guys are ever in Madison, this is the place to go to for brunch or a quick lunch. Great food using local and seasonal produce.

I’m not including the recipe for the slaw, you’ll have to click over to get it! And I hope you do! I’ve been living off of this slaw all summer long! Check out my post and complete recipe over at The Kitchenthusiast!

Chickpea Burger
 
Note for the cook: Be careful not to blend/pulse the ingredients for your chickpea patties for too long in your food processor. You still want some texture so the patties are able to hold together while cooking.
Author:
Recipe type: Main
Serves: 6

Ingredients
For the chickpea patties:
  • 2 (15 oz.) cans of chickpeas or garbanzo beans, drained and rinsed
  • 1 (15 oz.) can of sweet corn, drained
  • ½ small onion, roughly chopped
  • ¼ cup grilled or roasted eggplant, roughly chopped
  • ¼ cup zucchini, roughly chopped (about half a medium to large sized zucchini)
  • ½ teaspoon paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon cumin
  • 1 heaping cup panko or regular bread crumbs + more if needed
  • ¼ cup flaxseed meal
  • 1 teaspoon lemon zest
  • 1 egg, beaten
  • ¼ cup parsley, finely chopped + more if needed
  • salt and pepper
To cook and assemble the burgers:
  • See more and the recipe for the slaw at The Kitchenthusiast

Instructions
For the chickpea patties:
  1. Using your KitchenAid 9-Cup Food Processor, pulse together the chickpeas, corn onions, grilled eggplant, zucchini, paprika, ground coriander and cumin until just combined. Do not over pulse, you want to retain some texture to your patties.
  2. For the rest of the instructions and to see the FULL recipe card, please check out my recipe at The Kitchenthusiast.

For my post and to see the complete recipe for this burger, please visit The Kitchenthusiast.

Packed with chickpeas, eggplant, zucchini and flaxseed meal, you have to try my Veggie Chickpea Burger! Full of flavor and healthy!! This is the best chickpea burger ever! #ad

Disclosure: This is a sponsored post in partnership with KitchenAid USA. All opinions expressed here are 100% my own. Thank you for supporting me in working with the brands that I use and love.

 

Summer Berry Salad + A Giveaway!

Eat the rainbow and enjoy seasonal summer fruit! This Summer Berry Salad is like summer in a bowl!

Today is July 8th and this is my LAST Whole30 Day! Day #30!! I made it! I didn’t do it perfectly . . especially in these last 10 days but I did pretty darn well and I’m happy!! So, how am I celebrating today?

By bringing you a salad!

I feel great and am probably in the best shape ever, but my running (and training for my half marathon in August) is a big part of that. During the past 30 days I’ve probably put every possible thing on a bed of lettuce, or in a lettuce wrap. You get creative. .  especially since you have so much protein, fruits and vegetables all around you. I made sure my fridge was always stocked with everything I would need for the week. I’m definitely going to write a recap post but for today, we need to focus on this amazing salad.

Eat the rainbow and enjoy seasonal summer fruit! This Summer Berry Salad is like summer in a bowl! #salad #vegan #whole30 #lowcarb

One thing I absolutely loved was eating my salads with cherries. It was something new for me (why did it take me so long to try this?!) and so the next obvious thing was blueberries.

Eat the rainbow and enjoy seasonal summer fruit! This Summer Berry Salad is like summer in a bowl! #salad #vegan #whole30 #lowcarb

Obviously.

Fruit in your salads. Do it. It’s wonderful. And do it now because summer fruit is the best!

Eat the rainbow and enjoy seasonal summer fruit! This Summer Berry Salad is like summer in a bowl! #salad #vegan #whole30 #lowcarb

And for me, salads are all about the dressing. During the Whole30, I pretty much ate my homemade vinaigrette (EVOO, red wine vinegar or apple cider vinegar, salt and pepper) on everything. I would make a chimichurri sauce from time to time too.

Eat the rainbow and enjoy seasonal summer fruit! This Summer Berry Salad is like summer in a bowl!

And now that I don’t have to stick to just that dressing, I’m going back to one of my favorite brands of salad dressings: Newman’s Own Salad Dressing.

Eat the rainbow and enjoy seasonal summer fruit! This Summer Berry Salad is like summer in a bowl!

Seriously, ever since these came out in the 80’s, I’ve been using this dressing. The creamy balsamic is my favorite but I also love the Olive Oil and Vinegar, the Balsamic and the Sesame Ginger! There is a dressing for everyone.

For me, a salad isn’t a great salad unless you have the perfect dressing. And I love how the Olive Oil and Vinegar dressing enhances (and does not overpower) the salad here. It’s delicious with the fruit, avocado and greens. I may be eating this salad every day for the rest of the summer.

Enjoy!!

I leave for my Wisconsin Cheese Blogger Retreat tomorrow. .  I will have delicious cheese everywhere. .  and will have to pace myself. .  I haven’t had cheese in 30 days!!!! And you need to follow along on Instagram for something special on Friday!! We’re going someplace pretty cool! 

Eat the rainbow and enjoy seasonal summer fruit! This Summer Berry Salad is like summer in a bowl! #salad #vegan #whole30 #lowcarb

Summer Berry Salad
 
Author:
Recipe type: Appetizer or Main

Ingredients
  • blend of fresh green leaf lettuce and baby spinach
  • fresh cherries, pitted and cut in half
  • fresh strawberries, with the stem removed and sliced in half
  • 1 ripe avocado, cut in half lengthwise and sliced
  • assortment red, yellow and orange bell peppers, sliced in thin strips
  • fresh blueberries
  • Newman’s Own Olive Oil and Vinegar dressing

Instructions
  1. Place fresh greens into a large, shallow bowl and top with the fruit and vegetables, in lines, as shown in the photos. Drizzle lightly with dressing and enjoy!

 

Wooden bowl of mixed salad; Shutterstock ID 81689791

Newman’s Own is inviting consumers to showcase how YOU take your salad from ordinary to extraordinary using Newman’s Own Dressing for an opportunity win a $35,000 donation for the charity of your choice! Visit Greens for Good and click on the “Greens for Good” tab to enter YOUR inspirational salad recipe!!

The “Greens for Good” salad recipe contest begins June 23, 2015 and the entry-phase closes August 21, 2015.

With every bottle of Newman’s Own salad dressing that you buy, you’re helping charitable causes. Paul Newman and Newman’s Own Foundation has given more than $430 million to thousands of charities since 1982. As Paul Newman said, “From salad dressing, all blessings flow.”

And on to the giveaway!!

THE GIVEAWAY

(open to residents within the United States only)

Because we want EVERYONE to enter this contest and try these dressings. .  we’re giving away a $25 gift card to ONE lucky reader! You can spend the $25 on anything you want to!

Enter by using the widget below and GOOD LUCK!

a Rafflecopter giveaway

 

Disclosure: I was provided a gift card to purchase ingredients so I could create my own salad recipe. Newman’s Own also provided the $25 gift card for the giveaway. The information and gift cards have been provided by Newman’s Own so that I could try the product and share my thoughts and information about Newman’s Own Dressing. The opinions expressed in this post are my own and do not reflect the opinions of Newman’s Own.

 

Grilled Eggplant Bun Burger + A Giveaway!

Toss that bread bun and try this Grilled Eggplant Bun Burger!!! Low carb, delicious and perfect for summer!  #lowcarb #paleo #eggplantrecipe

It’s Monday! And I’m firing up the grill. .  again.

But this time, for something different . .

Toss that bread bun and try this Grilled Eggplant Bun Burger!!! Low carb, delicious and perfect for summer!  #lowcarb #paleo #eggplantrecipe

If there’s one thing the blogging, being immersed in food and this Whole30 thing has taught me, it’s this.

Let’s celebrate and eat vegetables. Seasonal Vegetables!

This is my go-to guide for knowing what’s in season and when. And it’s a no brainer if you ask me. .  because when fruits and veggies are in season, they are at their best as far as taste and freshness AND they are not as expensive. I love the summers when berries are in season and you can buy the best looking berries, peaches and vegetables and not break the bank! I heavy up on lots of eggplant and zucchini in the summer. And I look at veggies in a whole new light now.

And since I can’t eat bread.  . this had to happen.

Toss that bread bun and try this Grilled Eggplant Bun Burger!!! Low carb, delicious and perfect for summer!  #lowcarb #paleo #eggplantrecipe

Pretty damn good you guys.

I grilled my eggplant because I love seeing the grill marks. But you can also bake them too.

Toss that bread bun and try this Grilled Eggplant Bun Burger!!! Low carb, delicious and perfect for summer!  #lowcarb #paleo #eggplantrecipe

And to make this burger even better. .  I used Maille’s NEW Toasted Onion and Wild Thyme mustard.

Toss that bread bun and try this Grilled Eggplant Bun Burger!!! Low carb, delicious and perfect for summer!  #lowcarb #paleo #eggplantrecipe

You guys. .  this is more than mustard. .  this is an event. An event for your burger. It has slow cooked onions and wild thyme .  . like there are bits of slow cooked onions in the mustard. It’s beyond delicious! 

Toss that bread bun and try this Grilled Eggplant Bun Burger!!! Low carb, delicious and perfect for summer!  #lowcarb #paleo #eggplantrecipe

And there’s more!!!

Toss that bread bun and try this Grilled Eggplant Bun Burger!!! Low carb, delicious and perfect for summer!  #lowcarb #paleo #eggplantrecipe

Check out the entire new summer collection online here. “Bistros are back on the foodie agenda this year with a wave of Michelin-starred chefs recognizing the simple pleasures of bistro-style cooking. By harnessing and recombining authentic bistro flavors, Maille is refreshing classic French traditions. The result is an exciting trio of mustards to compliment the tastes of summer and the casual chic spirit of the South of France.” 

These would be perfect for any summer cookout! You need to try these! And enter for your chance to win them down below!

Grilled Eggplant Bun Burger
 
Prep time

Cook time

Total time

 

If you don’t have a grill, you can roast the sliced eggplant with some extra virgin olive oil and salt and pepper at 425 degrees for 15 to 20 minutes.
Author:
Recipe type: Main
Serves: 4

Ingredients
For the eggplant buns:
  • 1 medium to large sized eggplant, sliced into ¾ inch thick rounds
  • extra virgin olive oil
  • sea salt and pepper
For the burger:
  • 4 lean organic, grass-fed ground beef patties, grilled or cooked
  • sautéed mushrooms, sliced
  • lettuce
  • tomatoes, sliced
  • dijon mustard
  • ketchup
  • any other condiments as desired

Instructions
For the eggplant buns:
  1. Heat up your grill. Brush each eggplant round with olive oil and season lightly with salt and pepper. Grill each eggplant round over medium-high heat for about 4 to 5 minutes or until grill marks appear and the eggplant is heated through and slightly softened. Repeat on opposite side but only grill for about 3 to 4 minutes.
For the burger:
  1. To assemble: Spread on dijon mustard on one eggplant round, top with the cooked beef patty, mushrooms, lettuce, tomatoes and add any other condiments as desired and top with another grilled eggplant “bun” round and serve.

Recipe inspired by the eggplant buns recipe in The Whole30 book.

Toss that bread bun and try this Grilled Eggplant Bun Burger!!! Low carb, delicious and perfect for summer!  #lowcarb #paleo #eggplantrecipe

 

The Giveaway!!

Giveaway open to residents within the United States only

a Rafflecopter giveaway

 

Disclosure: This is not a sponsored post. The products above were provided to me for recipe testing and sampling. The giveaway is sponsored by Maille US. All opinions expressed here are my own. 

Slow Cooker Pork with Mashed Cauliflower

Delicious Slow Cooker Pork with Mashed Cauliflower! If you’ve never tried mashed cauliflower, you need to try this recipe! So EASY to make! Low carb, Whole30 and Paleo diet approved! #lowcarb #whole30 #paleo

Slow cooker in the summer? Do you guys do this?

I know we immediately associate using our slow cookers in the fall and winter but do you use yours in the summer too? The summers are probably when I’m running around the most. . hauling the kids back and forth from summer camps and other stuff. I mean, I understand not using it if you don’t have A/C in the house or on a really hot day but otherwise, you guys, the slow cooker rocks in the summer too!!

I made this recipe on a day where we had a million and one things to do, seared my pork shoulder and put it in my slow cooker, along with the dried herbs, garlic, seasonings and crushed tomato sauce (that’s it! this recipe is Whole30 approved) and when dinner time came around, we were ready to roll. .  and my kitchen smelled amazing. I’ve since used my slow cooker to make this (you’ve got to check out Cheryl’s recipe!) and this for my family.

Delicious Slow Cooker Pork with Mashed Cauliflower! If you’ve never tried mashed cauliflower, you need to try this recipe! So EASY to make! Low carb, Whole30 and Paleo diet approved! #lowcarb #whole30 #paleo

A dish like this makes the remaining 16 days doable. #whole30 #itsstillhardashell #stayingfocused

And I have to stop and talk about this mashed cauliflower for a moment. Cauliflower mash, cauliflower purée, mashed cauliflower.   call it what you want. And if you follow the Paleo diet, this is nothing new. But a few of my ingredients might be?

Delicious Slow Cooker Pork with Mashed Cauliflower! If you’ve never tried mashed cauliflower, you need to try this recipe! So EASY to make! Low carb, Whole30 and Paleo diet approved! #lowcarb #whole30 #paleo

All you need is a food processor. And you let that thing run until the cauliflower is smooth. Looks delicious, right?!

Delicious Slow Cooker Pork with Mashed Cauliflower! If you’ve never tried mashed cauliflower, you need to try this recipe! So EASY to make! Low carb, Whole30 and Paleo diet approved! #lowcarb #whole30 #paleo

This mashed cauliflower is a great, tasty and lighter alternative to mashed potatoes. I roasted my cauliflower first but you can also steam the cauliflower, rather than boil it. Steaming works better than boiling for this purée because boiling leaches flavor and some nutrients out of the cauliflower. So, don’t boil your cauliflower!

Delicious Slow Cooker Pork with Mashed Cauliflower! If you’ve never tried mashed cauliflower, you need to try this recipe! So EASY to make! Low carb, Whole30 and Paleo diet approved! #lowcarb #whole30 #paleo

Enjoy. .  I’m off to see what else I can purée!! And I’m leaving for Chicago tomorrow morning to attend Eat Write Retreat. .  follow along on social media and IG if you’re interested!

And you have to try this recipe! Have you had mashed cauliflower before and have a fabulous recipe? If so, please share below!

Slow Cooker Pulled Pork with Mashed Cauliflower
 
Prep time

Cook time

Total time

 

For the cook: Prep and start cooking the pork in the morning and about 30 to 40 minutes before serving, make the mashed cauliflower.
Author:
Serves: 4 to 6

Ingredients
For the pork:
  • 1 to 2 lbs. pork shoulder
  • salt and pepper + more for the slow cooker
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves; minced
  • 1 28 oz. can crushed tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
For the mashed cauliflower:
  • 1 medium to large sized cauliflower head, cut into florets
  • 1 to 2 tablespoons extra virgin olive oil
  • salt and pepper
  • ¼ cup almond milk
  • 1 tablespoon ghee (or butter) + more if needed
  • 2 to 3 garlic cloves; minced
  • fresh chives, finely chopped

Instructions
For the pork:
  1. Season both sides of the pork with salt and pepper. Using a large sized pan over medium high heat, heat the olive oil and after a minute or so, sear the pork on one side. After a few minutes, flip and sear the other side until nicely browned. Remove from the pan and place into your slow cooker.
  2. Add in the minced garlic, crushed tomatoes, dried thyme, oregano and parsley. Season with more salt and pepper. Mix together and ensure that all of the pork is covered completely by the tomato sauce. Add a bit more if needed.
  3. Cook on low for 6 to 8 hours or on high for at least 5 to 6 hours. The pork should easily break apart with forks.
For the mashed cauliflower:
  1. Preheat your oven to 400 degrees. Using a parchment paper covered baking sheet, toss on the cauliflower florets and drizzle with olive oil and season with salt and pepper. Roast in the oven for about 15 minutes. You just want the cauliflower roasted and softened but not browned too much.
  2. Remove from the oven and let cool for a few minutes. Place the roasted cauliflower into your food processor, along with the almond milk, ghee, minced garlic and season with salt and pepper. Pulse until completely smooth. Taste and season with more salt and pepper if needed.
  3. To serve: top the mashed cauliflower with the pulled pork and some sauce and top with some fresh chives. Enjoy while hot.

Delicious Slow Cooker Pork with Mashed Cauliflower! If you’ve never tried mashed cauliflower, you need to try this recipe! So EASY to make! Low carb, Whole30 and Paleo diet approved! #lowcarb #whole30 #paleo

 

Light Asian Noodle Salad

Light Asian Soba Noodle Salad! Colorful and fresh bell peppers with chewy soba noodles, edamame and a life changing creamy almond butter sauce! So easy and quick! #healthy #vegan #soba #sobanoodles #spon

(This post has been edited).

The phone call you never want to get. This happened last Wednesday night.

“Hello, is this Alice?” “Yes.. ” “OK, first off, your husband is okay. .  but he’s been in a really bad car accident. I just saw the entire thing happen and I am here with him now. I’m giving the phone to him.”

Me: “What?!!!”

My husband was driving home last Wednesday and was like 3 minutes away from our house and was involved in a bad car accident and was taken away from the scene of the accident in an ambulance to the ER.

I immediately call my friends and they tell me they are coming over to watch the girls so I can go to the ER. As I am driving there, I call my sister and sister-in-law to let them know what happened. I can’t call my mother because she will worry and freak out. And when I hear my sister-in-law, Renee’s, voice, I immediately break down and start crying. “Paul got into a car accident. I’m on my way to the hospital now.”

And she starts crying and calls her husband, Paul’s oldest brother. I get there. .  they take me to the ER and to the room where he is and Paul is strapped to a gurney, in a neck brace with a sheet covering him and wires everywhere, attached to his body.

And he’s on the phone. With the insurance company. Reporting the claim.

Only my husband folks.

They let you use your phone in the ER?!

So, I walk in and immediately say, “Are you ok? What are you doing? Who are you talking to?” “Why are you on the phone?!” They just ran the CT scans and we are waiting for the results. Paul turns out to be fine and a very lucky man. Thank you, God Almighty. His car did not flip over but rolled straight into a ditch. The hardest part for the paramedics was strapping him to that gurney and carrying him up and out of there. And the car is totaled. Gone.

But my husband is alive and safe and home. Thank you, God, thank you. And he only was extremely sore and had some abdominal pain and soreness.

The next morning, I had to drive my husband to work because we didn’t have a rental car by that point and I’m getting Madeline out of bed and putting her into her car seat, strapping her in extra tight and Phoebe is buckling up, again extra tight, they are excited that we get to drive daddy to work . . and Paul is next to me in the passenger seat. I think to myself, Thank you God so much that my family is in tact. That we are all safe and alive.

Light Asian Soba Noodle Salad! Colorful and fresh bell peppers with chewy soba noodles, edamame and a life changing creamy almond butter sauce! So easy and quick! #healthy #vegan #soba #sobanoodles #spon

Asian food is my comfort food and buckwheat noodles are up there on my list! I absolutely love buckwheat noodles, also known as soba noodles, and my family does too. This dish is so easy to whip up and would work great at your next cookout, or even as a delicious and quick lunch or light dinner.

Light Asian Soba Noodle Salad! Colorful and fresh bell peppers with chewy soba noodles, edamame and a life changing creamy almond butter sauce! So easy and quick! #healthy #vegan #soba #sobanoodles #spon

Check out my full post and recipe on the KitchenAid blog! I’ve got a surprise ingredient in here!! I’ve also included other grilling recipes that you can make with this Light Asian Noodle Salad. .  because come on, sometimes you gotta try something new!!

And the moral of this story? Drive carefully, folks. Please drive carefully.

Light Asian Soba Noodle Salad! Colorful and fresh bell peppers with chewy soba noodles, edamame and a life changing creamy almond butter sauce! So easy and quick! #healthy #vegan #soba #sobanoodles #spon

Light Asian Noodle Salad
 
Note for the cook: *Buckwheat noodles do not take long to cook. You typically only need to boil them for 4 to 5 minutes. Do not over cook your buckwheat noodles. You do not want your noodles too soft.
Author:
Recipe type: Main or Side Dish
Cuisine: Asian
Serves: 4 to 6

Ingredients
For the sauce:
  • 2 tablespoons brown rice vinegar
  • 3 tablespoons sesame oil
  • 2 to 3 tablespoons low sodium soy sauce
  • 2 tablespoons almond butter
  • 1 teaspoon honey
For the noodle salad:
  • 1 large zucchini, unpeeled and sliced lengthwise and in half
  • 2 to 3 carrots, peeled and cut in half crosswise
  • 9 oz. buckwheat noodles, cooked*
  • ½ red bell pepper, sliced thin
  • ½ orange bell pepper, sliced thin
  • ½ yellow bell pepper, sliced thin
  • ½ cup cooked edamame, shelled
  • ⅓ cup diced green onions
  • Roasted sesame seeds

Instructions
  1. For the sauce: Using a small bowl, whisk together the vinegar, sesame oil, soy sauce, almond butter and honey. Taste and adjust any ingredients according to your taste. Set aside.
  2. For the noodle salad: To see the complete recipe card and the rest of the instructions for this recipe, please visit The Kitchenthusiast.

Please visit The Kitchenthusiast for the complete recipe, to see more photos and to read my post. Thank you!!

Light Asian Soba Noodle Salad! Colorful and fresh bell peppers with chewy soba noodles, edamame and a life changing creamy almond butter sauce! So easy and quick! #healthy #vegan #soba #sobanoodles #spon

These soba noodles would go great with the following:

Spicy Korean Grilled Chicken

Chicken Satay with Peanut Sauce

Korean Bulgogi

Spicy Asian Beef Short Ribs

Disclosure: This is a sponsored post in partnership with KitchenAid USA. All opinions expressed here are 100% my own. Thank you for supporting me in working with the brands that I use and love.

 

Turkey Chili with Wisconsin Farmer’s Cheese

Delicious Turkey Chili with Wisconsin Farmer's Cheese. Rich, meaty and bursting with flavor. One of my go-to dinners that the entire family loves! #spon @wisconsincheese

The other day, we went to my friend, Rina’s surprise birthday party. She was totally surprised so everything went great. Usually when we get together, my girls are the only kids but there were a few other kids that day so my kids got to make some new friends and were playing with the other girls within minutes.

The kids had a few balls and were sitting in the grass in a circle, tossing the balls to each other. I looked over and smiled. .  not only because they were getting along great but because they were playing. Outside. In the fresh air. In the grass. Without any iPads or devices around. And on Monday, my kids were outside for a couple of hours exploring and catching lady bugs in a mason jar. .  with no lid of course, and feeding the lady bugs cilantro.

This is what it should be about.

Now, don’t get me wrong, the iPad time will most definitely come and it does help out from time to time. And there are tons of educational apps out there now. .  so your kid isn’t just glued to the iPad watching a show or something.

But this is my hope for them for this summer. That they explore. Get outside, get dirty and just enjoy being kids.

And now that we live in the beautiful state of Wisconsin, we’re in the perfect place to go  . . . CAMPING!! Yup, we’re planning a camping trip! I might be more excited about planning the menu more than pitching a tent, but it’s all good right?

Delicious Turkey Chili with Wisconsin Farmer's Cheese. Rich, meaty and bursting with flavor. One of my go-to dinners that the entire family loves! #spon @wisconsincheese

You guys. .  this chili. This CHILI!!! I like to go a little heavy on the chili powder and spices and although, my kids need a big glass of water, they eat it too. As long as it’s packed with ground beef or ground turkey, they eat it. I don’t know what it is about the meatiness but they eat all the meat first.

This chili is super easy to make and re-heats well.

Now, this chili wouldn’t be fabulous without something buttery and creamy to go on top. And this Wisconsin Farmer’s Cheese does it!

Delicious Turkey Chili with Wisconsin Farmer's Cheese. Rich, meaty and bursting with flavor. One of my go-to dinners that the entire family loves! #spon @wisconsincheese

Delicious Turkey Chili with Wisconsin Farmer's Cheese. Rich, meaty and bursting with flavor. One of my go-to dinners that the entire family loves! #spon @Wisconsin Cheese

You guys. This cheese. A-ma-zing!! So good, so creamy, so dreamy and absolutely perfect with this chili! Wisconsin Farmer’s cheese has a similar taste and texture to Havarti cheese, which I LOVE. Pile it on and enjoy!! You guys seriously need to find this cheese and try it!

Click over to read my post and find out what we have planned for the summer and which Dutch oven I love for camping!!

Delicious Turkey Chili with Wisconsin Farmer's Cheese. Rich, meaty and bursting with flavor. One of my go-to dinners that the entire family loves! #spon @wisconsincheese

Turkey Chili with Wisconsin Farmer’s Cheese
 
Note for the cook if taking this chili on a camping trip: This recipe should be prepped and cooked at home, packed well in an airtight container and then reheated and served within 2 to 3 days.
Author:
Recipe type: Main

Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • Kosher salt and freshly ground pepper to taste
  • 2 to 3 carrots; peeled and chopped
  • ½ red bell pepper, diced
  • ½ yellow or orange bell pepper, diced
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons crushed red pepper flakes; optional
  • 2 cans (28 ounces) crushed tomatoes
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans, rinsed and drained
  • 1 cup water
  • ½ to 1 lb. cooked ground turkey
  • 5 to 8 oz. Wisconsin Farmer’s Cheese, shredded
  • fresh green onions, diced for garnish

Instructions
  1. Using a Dutch oven or heavy bottomed pot, heat the olive oil over medium-high heat. Add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onions begin to soften, for about 4 minutes.
  2. For the rest of the instructions and to see the complete recipe card, please visit EatWisconsinCheese.com.

Be sure to check out my complete recipe and post over at EatWisconsinCheese.com today!

Delicious Turkey Chili with Wisconsin Farmer's Cheese. Rich, meaty and bursting with flavor. One of my go-to dinners that the entire family loves! #spon @wisconsincheese

Disclosure: This is a sponsored post in partnership with Wisconsin Cheese. All opinions expressed here are 100% my own. Thank you for supporting me in partnering with the brands that I use and love.

 

Baked Salmon Salad with Roasted Potatoes

Baked Salmon Salad with Roasted Red Potatoes by Hip Foodie Mom. This light, fresh and colorful salad is bursting with fantastic flavor and texture. #salad #bakedsalmon

You guys. I had a moment. A moment where I was about to give up. It was a Sunday morning (only Day 6 mind you of the Whole30) and I woke up feeling okay but after a few hours, I was tired, hungry and feeling a little dizzy. I wanted to just stuff some whole grain toast slathered with BUTTER in my mouth . .  but I didn’t.

Baked Salmon Salad with Roasted Red Potatoes by Hip Foodie Mom. This light, fresh and colorful salad is bursting with fantastic flavor and texture. #salad #bakedsalmon

One thing I’ve been doing. .  which has helped me tremendously: I keep Whole 30 “approved” foods already prepared and ready to eat in my fridge all the time. Baked sweet potatoes, my beloved cauliflower pesto minus the cheese of course, fresh greens for salad already chopped up, fruit already cleaned and cut, cooked salmon and hard boiled eggs.

I can’t fail if I do this, right?!

There won’t be the “there’s nothing to eat so let me munch on some chips” thing. Oh, and I have been snacking. .  which I am not supposed to do according to the book . .  I’ll throw a few almonds in my mouth or eat a banana. Screw the no snacking. How is this bad for you or even possible not to do? I’m a snacker!!! Plus, I don’t like to eat large (or even medium sized) portions for meals ..  I eat small portions and that’s why I graze a little throughout the day.

Anyway, that Sunday morning, after my moment of weakness in my HEAD ..  I didn’t eat any toast, folks. Even though I’ve never wanted a slice of bread that badly before. .  I ate half a baked sweet potato and took a nap. I had run 9 miles the day before and I think my body was just plain tired.

Not to mention the cursing and expletives my body says to me every time I visit a fabulous site or blog and see something amazing I want to sink my teeth into.

Baked Salmon Salad with Roasted Red Potatoes by Hip Foodie Mom. This light, fresh and colorful salad is bursting with fantastic flavor and texture. #salad #bakedsalmon

So, this salad you guys. This easy Baked Salmon Salad to the rescue. I threw this together one day  . . because I had everything in my fridge remember. .  and it was glorious.

The clouds parted, the sun came out and angels started to sing.

OK, maybe it wasn’t completely like that but I felt satisfied and my belly was happy. And I didn’t give in.

Baked Salmon Salad with Roasted Potatoes
 
Dressing makes about one cup.
Author:
Recipe type: Main
Cuisine: Salad
Serves: 2

Ingredients
For the dressing:
  • ¼ cup apple cider vinegar or red wine vinegar
  • ¾ cup extra virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
For the salmon:
  • 1 lb. skin-on salmon fillet/s
  • extra virgin olive oil
  • salt and pepper
For the salad:
  • fresh mixed greens
  • cooked salmon, broken into chunks
  • roasted red potatoes
  • hard boiled egg, peeled and cut in half lengthwise
  • tomato wedges
  • microgreens

Instructions
For the dressing:
  1. Using a mason jar or small bowl, whisk together the vinegar, while slowly pouring in the olive oil and continue to whisk together. Season with the salt and pepper and whisk again. Set aside.
For the salmon:
  1. Preheat your oven to 425 degrees. Line a baking sheet with foil or parchment paper. Pat the salmon dry with a paper towel and place on the prepared baking sheet. Drizzle some olive oil over the top of the salmon; just enough to coat the salmon, don’t over do it. Feel free to rub the olive oil over the salmon with your fingers or a pastry brush. Season with salt and pepper.
  2. Roast for about 4 to 6 minutes per half-inch thickness of salmon. If you see white stuff around the edges of your salmon, you’ve cooked it for too long. Allow to cool for a minute or two and break into chunks for the salad.
For the salad:
  1. To plate: arrange the cooked salmon chunks and roasted red potatoes on top of a full bed of fresh greens. Add on the hard boiled eggs and tomatoes. Garnish with the microgreens, drizzle on some dressing and enjoy!

Recipe for roasted red potatoes. Click here for more details on how to cook salmon in the oven.

Baked Salmon Salad with Roasted Red Potatoes by Hip Foodie Mom. This light, fresh and colorful salad is bursting with fantastic flavor and texture. #salad #bakedsalmon

Grilled Shrimp Tacos with Mexican Crema

Grilled Shrimp Tacos with grilled corn and a Spicy Mexican Crema sauce. Fresh, insanely flavorful and so easy to make! #tacos #grilling

Greetings from sunny California!! I’m here for the next couple of days with Best Food Facts. We’ll be touring a strawberry farm, a dairy farm, doing some food and wine tasting and learning lots! The weather here has been absolutely gorgeous and I am loving it.

I actually packed really early the day I was leaving and just threw a bunch of jeans and long sleeve shirts into my huge suitcase. If you travel with me, you will learn that I always overpack (clothes and shoes) and I will always have a big suitcase ..  yes, even just for 3 days. I must have skipped that class that teaches you how to pack efficiently. I seriously don’t have that gene.

Grilled Shrimp Tacos with grilled corn and a Spicy Mexican Crema sauce. Fresh, insanely flavorful and so easy to make! #tacos #grilling

I’m the same way when it comes to entertaining. Whenever I host dinner parties or any type of gathering or party, I tend to go overboard with the food. I’ve always done this. This is my thing. I’d rather have too much food versus not enough (too many clothes versus not enough. . ah, you see a pattern here?)

Grilled Shrimp Tacos with grilled corn and a Spicy Mexican Crema sauce. Fresh, insanely flavorful and so easy to make! #tacos #grilling

Over Memorial Day weekend, we had some dear friends over (our best friends here in Madison, Joe and Rina and Rina’s mother, sister and nephew were in town). So, in true Memorial Day fashion, we grilled burgers, hot dogs, bratwursts, corn and . . shrimp skewers! We always grill but we rarely grill shrimp so it was so delicious. .  I’ll definitely be grilling a lot more shrimp this summer!

I also made David’s Grilled Mexican Street Corn .  .  this is so good you guys!! You need to try this!! Anyway, the grilled shrimp inspired these tacos. . and I whipped up some more Spicy Mexican crema to top these.

Grilled Shrimp Tacos with grilled corn and a Spicy Mexican Crema sauce. Fresh, insanely flavorful and so easy to make! #tacos #grilling

These tacos were soooo good you guys!!! So, I hope you throw some shrimp and corn on the grill and give these tacos a try. If you like a little heat, you will love this crema! Here’s to more summer grilling!!

Enjoy!

Grilled Shrimp Tacos with Spicy Mexican Crema
 
Recipe makes 8 shrimp tacos. *I highly recommend purchasing fresh (not frozen) shell-on shrimp if you can.
Author:
Recipe type: Main
Serves: 8

Ingredients
For the crema:
  • ¼ cup mayonnaise
  • ¼ cup mexican crema, or sour cream
  • 1 to 2 tablespoons fresh lime juice + more if needed
  • 1 teaspoon kosher salt
  • 2 tablespoons fresh cilantro, finely chopped + more for garnish
  • ¼ cup feta cheese + more for garnish
  • 1 teaspoon chipotle chili powder
For the tacos:
  • 24 fresh shrimp, peeled and tails removed*
  • vegetable oil
  • kosher salt
  • 8 small flour tortillas, warmed
  • fresh romaine or green leaf lettuce, shredded
  • 3 to 4 grilled corn on the cobs, with corn cut from the cob after grilling
  • Special equipment: wooden skewers soaked in water or stainless steel skewers

Instructions
For the crema:
  1. Using a small mixing bowl, mix together the mayonnaise, sour cream, lime juice, salt, cilantro, feta cheese and chipotle chili powder. Taste and adjust any ingredients according to your taste.
For the tacos:
  1. Fire up your grill. Thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp. Brush shrimp with vegetable oil and sprinkle evenly with just a little salt.
  2. Grill shrimp skewers on one side and flip after 2 minutes and grill until pink, for about 2 to 3 minutes. Remove from grill.
  3. To assemble the tacos: lay down your warmed flour tortilla, lay in some fresh shredded lettuce, top with about 3 grilled shrimp, sprinkle on the corn and top with the spicy Mexican crema, some more feta cheese and cilantro and feel free to squeeze a little more lime juice on before serving. Enjoy while warm!

Crema recipe from Spiced Blog.

Grilled Shrimp Tacos with grilled corn and a Spicy Mexican Crema sauce. Fresh, insanely flavorful and so easy to make!  #tacos #grilling

Grilled Breakfast Pizza with Pesto

Grilled Breakfast Pizza with pesto. Fire up the grill and throw breakfast on the barbie!! You might never want just plain bacon and eggs again. #pizza #grilledpizza #grilling #breakfast

You guys. .  I have been waiting to share this recipe with you. After this fabulous grilled pizza, I was grilling pizzas for a couple of weeks straight.

And I finally get to share my homemade pizza dough recipe!!! It makes enough for 4 pizzas so make the entire batch and freeze some dough balls for later! Believe me, after this, you’ll be firing up that grill a lot!!!! Just to make this breakfast pizza!

Grilled Breakfast Pizza with pesto. Fire up the grill and throw breakfast on the barbie!! You might never want just plain bacon and eggs again. #pizza #grilledpizza #grilling #breakfast

Here’s my new love. .  my new KitchenAid grill. She’s amazing. As are all of my other female countertop appliances and kitchen gadgets.

Grilled Breakfast Pizza with pesto. Fire up the grill and throw breakfast on the barbie!! You might never want just plain bacon and eggs again. #pizza #grilledpizza #grilling #breakfast

I might be eating breakfast pizza for the next month or so. Be sure to check out my post over at The Kitchenthusiast because I’ll be honest, making this pizza took a few tries. Grilling pizza on the grill isn’t completely easy. It just takes some practice and you’re sure to lose a few eggs in the process . .  you’ll understand what I mean if you try this recipe.

And I hope you do. .  because this pizza is AMAZING.  And yes, there is pesto involved.

Grilled Breakfast Pizza with pesto. Fire up the grill and throw breakfast on the barbie!! You might never want just plain bacon and eggs again. #pizza #grilledpizza #grilling #breakfast

Grilled Breakfast Pizza
 
Author:
Recipe type: Main or Breakfast

Ingredients
For the pesto:
  • 6 cups packed fresh basil
  • 2 cups fresh arugula
  • 3 to 4 cloves garlic; whole or minced
  • ½ cup pine nuts
  • ½ cup good quality extra-virgin olive oil
  • ¾ cup freshly grated Parmesan cheese
  • Kosher salt, to taste
For the pizza dough:
  • 4 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 package active dry yeast
  • 1 teaspoon kosher salt
  • 1 ½ cups warm water (100 to 110 degrees)
  • ½ to 1 tablespoon extra virgin olive oil
For the breakfast pizza:
  • Extra virgin olive oil for brushing
  • 4 cups grated mozzarella cheese, split
  • 16 cooked and crispy bacon strips, split
  • 8 to 12 eggs**, split
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions
For the pesto:
  1. Combine the basil, arugula, garlic, and pine nuts in your KitchenAid food processor and pulse until coarsely chopped. With the food processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly combined. Add the Parmesan cheese and pulse again until smooth. Season with salt and pulse one last time. Remove from food processor and set aside.
  2. For the rest of the instructions and to see this complete recipe card, please visit The Kitchenthusiast.

For this complete recipe AND step by step photos, please visit The Kitchenthusiast.

Grilled Breakfast Pizza with pesto. Fire up the grill and throw breakfast on the barbie!! You might never want just plain bacon and eggs again. #pizza #grilledpizza #grilling #breakfast

Disclosure: This is a sponsored conversation in partnership with KitchenAid. All opinions expressed here are 100% my own. Thank you for supporting me in working with the brands that I use and love. 

 

Corn and Black Bean Tortilla Tart

Change up Taco Tuesdays with this Corn and Black Bean Tortilla Tart! Simple, savory and so flavorful, it's like a baked Mexican pizza! Delicious! #Mexicanfood

Who can resist cheesy, gooey, spicy, rich, flavorful food with a kick? Not me. It’s no wonder after our love for Korean and Asian food, Mexican food comes in second.

Change up Taco Tuesdays with this Corn and Black Bean Tortilla Tart! Simple, savory and so flavorful, it's like a baked Mexican pizza! Delicious! #Mexicanfood

This fabulous cookbook came to me just days before Cinco de Mayo. The timing was prefect and I immediately made the Ultimate Beef Nachos, (page 30). Oh my goodness. .  soooooo good.

The Ultimate Beef Nachos

And with the nachos, I made their chunky guacamole (page 22) and the fresh tomato salsa (page 19) . . because you gotta have guacamole and salsa with your nachos.

Change up Taco Tuesdays with this Corn and Black Bean Tortilla Tart! Simple, savory and so flavorful, it's like a baked Mexican pizza! Delicious! #Mexicanfood

I’ve said this probably a thousand times here on the blog, but I’ll say it again. .  I swear by the cookbooks written by America’s Test Kitchen. They test the heck out of recipes so you know the recipes are solid. They explore different techniques in which to prepare food. .  even the ones you never thought of! They explain the science behind everything, why their recipes work and make the recipes easy and achievable for literally anyone.

Anyone who puts their mind to cooking can cook. Anyone.

I’m happily adding this cookbook to my six other cookbooks from ATK. The New Family Cookbook is my go-to for special events, meals at home and entertaining and because my husband loves Mexican food more than I do, we’ll be cooking our way through this one for sure.

America’s Test Kitchen and I are partnering today to give one lucky reader a chance to win this book. If you’re a Mexican food lover, this one absolutely needs to be added to your cookbook collection. In fact, if you don’t win and you’re a Mexican food lover, you simply need to just buy this book.

This cookbook literally covers everything. From appetizers and drinks to soups, stews and chilis to burritos, chimichangas, and quesadillas to all vegetarian Mexican dishes. This cookbook has something for everyone.

Aguas Frescas

I also love that the cookbook has recipes that may surprise you. . like this delicious Salmon with Roasted Salsa Verde (page 220). If you know me, you know I love salsa verde. Love it!

Salmon with Roasted Salsa Verde

I made and am sharing the Corn and Black Bean Tortilla Tart (from page 248) today because when I was flipping through the book, I immediately thought. .  this is a Mexican pizza!!! I love it! Plus, it’s so easy to make and simply delicious.

Change up Taco Tuesdays with this Corn and Black Bean Tortilla Tart! Simple, savory and so flavorful, it's like a baked Mexican pizza! Delicious! #Mexicanfood

I love love love anything with a corn salsa. I could literally just devour this stuff by the spoonfuls. I love fresh mixes like this.

Change up Taco Tuesdays with this Corn and Black Bean Tortilla Tart! Simple, savory and so flavorful, it's like a baked Mexican pizza! Delicious! #Mexicanfood

You guys. .  this tortilla tart. .  is AMAZING.

It’s so incredibly easy to make and so flavorful. The hardest part for me was mashing the black bean mixture fast enough so I could bake this sucker and taste it. I did run out of my black bean mixture because I think I piled it on a little too much in my first couple of layers (was too excited) so I did not add some on the top layer but again, it’s in all the other layers of this tart.

Change up Taco Tuesdays with this Corn and Black Bean Tortilla Tart! Simple, savory and so flavorful, it's like a baked Mexican pizza! Delicious! #Mexicanfood

Change up Taco Tuesdays with this!!! Your family will love this! And enter the giveaway below! Mexican food lovers, you want this cookbook!

Corn and Black Bean Tortilla Tart
 
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4 to 6

Ingredients
  • ½ cup extra virgin olive oil
  • 2½ cups fresh or thawed frozen corn
  • 2 large plum tomatoes, cored and cut into ¼-inch pieces
  • 4 scallions, sliced thin
  • 2 tablespoons minced fresh cilantro
  • 1 teaspoon lime juice
  • salt and pepper
  • 1 onion, chopped fine
  • 1 jalapeño chile, stemmed, seeded and minced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 (15-ounce) can black beans, rinsed
  • ¾ cup vegetable broth
  • 4 (10-inch) flour tortillas
  • 6 ounces cheddar cheese, shredded (about 1½ cups)
  • 2 ounces queso fresco, crumbled (1/2 cup)

Instructions
  1. Adjust oven rack to middle position and heat oven to 400 degrees. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes. Transfer to large bowl and let cool slightly. Stir in tomatoes, scallions, 1 tablespoon cilantro, and lime juice, and season with salt and pepper to taste.
  2. Wipe skillet clean with paper towels. Add 1 tablespoon oil and the chopped onions to skillet and cook over medium heat until softened, about 3 to 5 minutes. Stir in jalapeño, garlic, and cumin and cook until fragrant, about 30 seconds. Stir in beans and broth and cook until liquid has nearly evaporated, for about 5 to 7 minutes. Transfer mixture to a large bowl and mash beans with a potato masher until mostly smooth. Season with salt and pepper to taste.
  3. Line rimless or inverted baking sheet with parchment paper. Lightly brush both sides of tortillas with remaining oil. Place 1 tortilla on prepared sheet. Spread one-quarter of mashed beans over the top, leaving a ½ inch border around the edge. Sprinkle with one-quarter of the corn mixture, one quarter of the cheddar and one-quarter of the queso fresco. Repeat with remaining tortillas, beans, corn, cheddar and queso fresco to make layered tart.
  4. Bake tart until the cheese is melted and slightly brown, about 20 to 25 minutes. Let cool on baking sheet for 5 minutes, then slide onto cutting board using parchment; discard parchment paper. Sprinkle remaining 1 tablespoon cilantro over top. Cut into wedges and serve.

Recipe shared here with permission from America’s Test Kitchen. Recipe on pages 248-249.

Change up Taco Tuesdays with this Corn and Black Bean Tortilla Tart! Simple, savory and so flavorful, it's like a baked Mexican pizza! Delicious!  #Mexicanfood

The Giveaway!!

Open to residents within the United States only.

a Rafflecopter giveaway
Disclosure: This is not a sponsored post. I was provided a copy of the cookbook from America’s Test Kitchen to review. The giveaway is sponsored by ATK. All opinions expressed here are 100% my own. 

 

Mexican Cauliflower Rice Bowl

Mexican Cauliflower Rice Bowls!! Low-carb, vegan, fresh, fast, incredibly easy to make and delicious!  #Mexicanfood #vegan #yum

Inspired by this book (which I’m writing about next week) and this head of cauliflower, this Mexican Cauliflower Rice Bowl came to life.

Mexican Cauliflower Rice Bowls!! Low-carb, vegan, fresh, fast, incredibly easy to make and delicious!  #Mexicanfood #vegan #yum

And a recent visit to Chipotle reminded me how much I love rice bowls. Now I can eat rice until the cows come home. I love rice. But sometimes a girl needs a low-carb option.

Mexican Cauliflower Rice Bowls!! Low-carb, vegan, fresh, fast, incredibly easy to make and delicious!  #Mexicanfood #vegan #yum

Enter my glorious cauliflower rice!! All you need is a head of cauliflower and a food processor. It’s that easy. I even love eating it as a pesto, and leaving it raw, which is what I did here. Never tried cauliflower rice?

What are you waiting for?

Now, you can’t have a good Mexican rice bowl without some good mix-in’s.

Mexican Cauliflower Rice Bowls!! Low-carb, vegan, fresh, fast, incredibly easy to make and delicious!  #Mexicanfood #vegan #yum

I love the vibrant colors here. The only thing cooked here is the corn, which you can also grill which would be just lovely. I just cooked corn on the cob and cut the corn kernels from there.

I prepared the cauliflower rice pretty much the same way I make cilantro lime rice. A little salt, some cilantro and some freshly squeezed lime juice go a long way.

Mexican Cauliflower Rice Bowls!! Low-carb, vegan, fresh, fast, incredibly easy to make and delicious!  #Mexicanfood #vegan #yum

Top your Mexican Cauliflower Rice Bowl with avocados, some lettuce and some radishes . .  you can even mix in some pico de gallo or some salsa if desired.

Mix and enjoy!

Mexican Cauliflower Rice Bowls!! Low-carb, vegan, fresh, fast, incredibly easy to make and delicious!  #Mexicanfood #vegan #yum

Mexican Cauliflower Rice Bowl
 
Prep time

Cook time

Total time

 

If you have any leftover corn mixture, mix in some mashed avocado and enjoy with tortilla chips!
Author:
Recipe type: Main
Serves: 4

Ingredients
For the cauliflower cilantro lime rice:
  • half a medium sized head of cauliflower, chopped into chunks
  • handful of fresh cilantro, diced + more when serving
  • juice from ½ lime
  • kosher salt to taste
For the black beans:
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, finely chopped
  • 1 jalapeño chile, stemmed, seeded and minced (optional)
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 (15 ounce) can black beans, rinsed
  • ¾ cup vegetable broth
  • salt and pepper to taste
For the corn mixture:
  • 2 to 3 ears of corn, cooked and cut from the cob
  • 1 tomato, finely diced
  • ½ yellow tomato, finely diced
  • ½ red bell pepper, finely diced
  • ½ yellow bell pepper, finely diced
  • 2 scallions, finely diced
  • 2 tablespoons minced fresh cilantro
  • 1 teaspoon lime juice
  • salt and pepper to taste
Fresh toppings:
  • fresh green leaf or romaine lettuce, chopped
  • radishes, sliced thin
  • 2 to 3 ripe avocados
  • salsa, if desired
  • 1 lime sliced for wedges

Instructions
For the cauliflower cilantro lime rice:
  1. Using a food processor, place the cauliflower chunks inside and pulse until it becomes a cous-cous like texture. Remove from food processor and place into a large mixing bowl.
  2. Mix in the fresh cilantro, freshly squeezed lime juice and season with salt. Mix and taste and adjust any ingredients as needed. Set aside.
For the black beans:
  1. Using a large skillet over medium high heat, add the olive oil and onions and cook until softened, for about 3 to 5 minutes. Stir in the jalapeño (if using), garlic and cumin and cook until fragrant, for about 30 seconds. Stir in the black beans and vegetable broth and cook until the liquid has nearly evaporated, for about 5 to 7 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
For the corn mixture:
  1. Using a large mixing bowl, mix together the corn, diced tomatoes, diced bell peppers, scallions, cilantro and lime juice and season with salt and pepper to taste. Set aside.
To assemble your Mexican Cauliflower Rice Bowl:
  1. Serve in large bowls and divide evenly into 4 bowls: the cauliflower cilantro lime rice, black bean mixture and fresh corn mixture. Top with chopped lettuce, radishes, sliced avocados, salsa if desired and lime wedges. Mix and enjoy!

Black bean mixture from America’s Test Kitchen’s The Best Mexican Recipes cookbook, shared here with permission from ATK.

Mexican Cauliflower Rice Bowls!! Low-carb, vegan, fresh, fast, incredibly easy to make and delicious!  #Mexicanfood #vegan #yum

 

Shaved Asparagus and Pesto Pizza

Shaved Asparagus and Spinach Pesto Pizza. Make grilled gourmet pizza at home! It’s delicious! #grilledpizza #pizza #yum

You guys. I grilled pizza. On the grill. And it was fabulous.

Shaved Asparagus and Spinach Pesto Pizza. Make grilled gourmet pizza at home! It’s delicious! #grilledpizza #pizza #yum

And then I shared this photo on Instagram and Cooking Light saw it and shared it too. .  and they got over 1.3k likes on the photo and I got about 150 new followers on IG, like within a few hours.

It was insane.

Like, I just picked up my phone that afternoon, checked Instagram and had like 150 new followers. I was like . . what the hell just happened?!

Shaved Asparagus and Spinach Pesto Pizza. Make grilled gourmet pizza at home! It’s delicious! #grilledpizza #pizza #yum

This pizza happened.

Shaved Asparagus and Spinach Pesto Pizza. Make grilled gourmet pizza at home! It’s delicious! #grilledpizza #pizza #yum

So, I’m sharing this baby. And well, asparagus is still in season and I need to share just one more pesto recipe this month. :)

Shaved Asparagus and Spinach Pesto Pizza. Make grilled gourmet pizza at home! It’s delicious! #grilledpizza #pizza #yum

Yes, I’m a pesto fanatic. I’ve come to terms with it. You should too. I loved this one comment from someone on Cooking Light’s IG page: “Totally ruins the whole concept of pizza . . but definitely worth trying!!”

WHAT?!!! I’m glad you’re open to trying this even though it ruins the whole concept of pizza.  For me, pizza, these days has become so inventive and creative, I love it. Recently, I had a Mexican quesadilla pizza and mac n’ cheese pizza is one of my faves. My local pizza joint also makes a Chipotle Sweet Potato pizza that is amazing. I don’t know if this person was thrown by the pesto or the shaved asparagus. .  but both are magical.

Shaved Asparagus and Spinach Pesto Pizza. Make grilled gourmet pizza at home! It’s delicious! #grilledpizza #pizza #yum

I’d love to hear what you think of this pizza down in the comments below! And you guys have to try this!! I will be sharing my homemade pizza dough recipe in a couple of weeks for something special. .  so until then, I’m sure you guys have a go-to pizza dough recipe you can use. If not, try Bobby’s recipe. B. Flay has never steered me wrong.

Shaved Asparagus and Pesto Pizza
 
Prep time

Cook time

Total time

 

Recipe yields about 2 cups of pesto.
Author:
Recipe type: Main
Serves: 4

Ingredients
For the spinach pesto:
  • 3 to 4 cups packed fresh baby spinach
  • ¼ cup parsley
  • 2 to 3 cloves garlic
  • ¼ cup pine nuts
  • ½ cup extra virgin olive oil
  • ½ cup Parmesan cheese
  • Kosher salt, to taste
For the pizza:
  • Pizza dough (homemade or store-bought)
  • 2 teaspoons extra virgin olive oil
  • 2 cups of spinach pesto
  • 4 to 5 ounces shredded mozzarella cheese
  • 5 to 6 asparagus spears, shaved with a vegetable peeler
  • extra virgin olive oil
  • kosher salt and pepper, to taste
  • zest from 1 lemon
  • finely diced scallions

Instructions
For the spinach pesto:
  1. Combine the spinach, parsley, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly combined. Add the Parmesan cheese and pulse again until smooth. Season with salt, taste and adjust any ingredients as necessary. Remove from food processor and set aside.
For the pizza:
  1. Heat your outdoor gas grill to about 400 to 425 degrees. Brush each side of the pizza dough lightly with extra virgin olive oil and place onto a large baking sheet covered with parchment paper or a non-stick baking mat so it doesn’t stick.
  2. Once the grill is ready, place the pizza dough on the hottest part of the grill and close the lid. Check the pizza crust after a minute or so. Once grill marks have appeared and the crust is slightly crispy, flip it using tongs and a large grill spatula. Close the lid and check the crust after a minute or so.
  3. After the pizza crust is grilled just slightly, remove the pizza crust from the grill and close the grill so the grill stays hot. Spread on the pesto over one side of the pizza crust and place back into the hot grill but in a spot that does not have direct heat.
  4. While on the grill, sprinkle on the mozzarella cheese and close the grill. Check the pizza after a minute or so to ensure it is not burning and you have placed the pizza in a good spot. Turn the grill heat down a little if you need to. Close the lid again. After about 4 to 5 minutes, or when the cheese has started to melt, place the shaved asparagus on top and close the lid again. The pizza is finished when the asparagus is warmed through. I prefer a little “bite” to my asparagus so this method worked for me. Alternatively, you can place the shaved asparagus on top and finish the pizza in a 400 degree oven so you can control the temperature better if it’s too hard to manage with your grill.
  5. Drizzle on some extra virgin olive oil, season with salt and pepper and sprinkle with lemon zest and finely diced scallions before serving.

 

Shaved Asparagus and Spinach Pesto Pizza. Make grilled gourmet pizza at home! It’s delicious! #grilledpizza #pizza #yum

The Hello Sessions!!!

I have something fabulous to share. .  have you guys heard of The Hello Sessions?

The Hello Sessions from Joy Uyeno on Vimeo.

The Hello Sessions is a one-day, workshop-based event in Portland for bloggers and creatives. You’ll leave each hands-on session with something you’ve created–tools that will help you long into the future, taught to you by some of the country’s best bloggers. . . uh, Molly Yeh will be there to teach food styling and photography!! Tickets will be on sale soon! So, sign up for the newsletter to learn more!

The Hello Sessions blossomed out of a desire to create an intimate conference that would allow attendees to get their hands dirty by trying out new techniques, creating tools, and coming up with new ideas, all with the help of some of the country’s best creatives. And what better place for that than Portland?

The Hello Sessions will feature nine workshop sessions covering the areas of creative, editorial, and business, all geared toward bloggers, makers, sellers, and artists. They will also have an exciting keynote speaker and plenty of time for snapping photos with all the friendly faces that will be in attendance. We hope you’ll come to the City of Roses to have fun, make new friends, and learn from the best.

I’m going to try my best to get out to Portland in October for this and wanted to help Joy and Melissa spread the word!! Sign up for the newsletter so you can stay up to date on everything!