Scottish Farmhouse Eggs. Decided to mix things up and do a recipe.
This is one I’ve made forever and I’m not 100% positive where I picked it up. It is always a crowd pleaser for brunch or breakfast. Special thank you to Dawnland Mama for the farm fresh duck eggs (even though she is a vegan herself). Summer Lasagne. This recipe made me ridiculously happy in every way.First of all, it is one of those recipes that looks like you slaved over it for hours when really you messed around in the kitchen for about 20 minutes.
Second, it takes full advantage of the fresh and wonderful summer veggies that are starting to trickle in — young fresh basil, sweet cherry tomatoes, and zucchini. Third, it is yet another recipe that calls for fresh ricotta, thereby helping me satisfy my new obsession with making my own ricotta (and as always, you feel free to buy your ricotta at the supermarket, the way well-adjusted people do.) Fourth, the reason it is called “Summer Lasagne” is because you don’t bake it. Nope, no oven required. Last but not least, it was SO photogenic. Exhibit A: Exhibit B: Both scrumptious, right?? Here’s the recipe.
Ingredients. Cauliflower Crust Pizza & Stick a Fork in It. I came across this cauliflower crust pizza on Pinterest, and was instantly intrigued.
A low-carb pizza? Sign me up! I was skeptical, of course, but curious enough to try it and see how it tasted. I was pleasantly surprised by the results. Now obviously, it is not quite the same as a traditional piece of pizza with soft, chewy crust, but it’s a great substitute when you’re watching your carb intake. My husband isn’t a huge fan of cauliflower, so I planned on making the pizza before he got home from work. So the general conclusion…Healthy, tasty and husband-approved?
Cauliflower Crust PizzaYields: 1 serving* Ingredients: 1 cup cooked, riced cauliflower 1 cup shredded mozzarella cheese* 1 egg, beaten 1 tsp dried oregano 1/2 tsp crushed garlic 1/2 tsp garlic salt Olive oil (optional) Pizza sauce Mozzarella cheese, shredded Other additional toppings of your choice *Many people have commented and said that the amount of cheese can be reduced by half, and still taste just as good! Source: Eat.
Tuna Panzanella Salad Recipe. My favorite thing about this fabulous, delicious, nutritious, handsome dish is how scrumptious it tastes.
My second favorite thing is that you can throw it together in about 20 minutes. My third favorite thing (and it might secretly really be my first favorite thing) is that I got the recipe from a website called Tuna The Wonderfish. Yes….www.tunathewonderfish.com. This makes me ridiculously happy, just the very fact that I am surrounded by mindblowing cookbooks like THE SILVER PALATE COOKBOOK and THE WAY TO COOK and COOK’S ILLUSTRATED NEW BEST RECIPE, and I can still find rocking good recipes that make my heart sing on Tuna The Wonderfish.
It restores my faith in…something. Perfect Baked Potato Recipe. Scalloped Hasselback Potatoes. “Scalloped” is an attractive word, isn’t it?
When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Description.