Ingredients: 3 eggs 2/3 cup milk 3/4 cup flour 1 Tbsp sugar 1/2 tsp salt 2 Tbsp unsalted butter 1-2 lemons, oranges, grapefruits or citrus of choice 3 Tbsp powdered sugar Instructions: 1. Preheat oven to 450°F. 2. Prepare the Read on!
Sauteed Kale and Quinoa Salad with Orange Vinaigrette Kale is one of our favorite super healthy, super friendly and super easy to use superfoods! Here’s an easy way to whip up a nutritious salad utilizing this nutrient-dense leafy green and Read on!
Roasted Butternut Squash and Satsuma Salad with Yogurt Dressing With rich and heavy sides piled high at the holiday table (oh hello candied sweet potatoes, how we’ve missed you), sliding in a lighter addition seems to be the only viable solution to preventing Read on!
Texas Harvest Salad Whoa, Texas. Your fall colors have us bedazzled. One of the greatest joys of eating locally is the riot of colors and flavors that come our way as the seasons change. As the fruity primary yellows and Read on!
Fresh Vegetables Artichokes Keep artichokes refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Steam and serve with browned butter and vinaigrette for dipping. Arugula Keep arugula refrigerated (32-36°F), stored in a perforated plastic bag, away from fruits Read on!
My father’s mother, Granny Mehaffy, was not known for her skills in the kitchen. She was a grandmother who smelled more of scotch and tasteful perfume than vanilla. She was tiny, bright, and brisk, and before we accepted an invitation Read on!
For lemon oil 1/2 cup neutral vegetable oil (I like grapeseed) 1/2 teaspoon turmeric 1 tablespoon finely grated fresh lemon zest (from 2 lemons, grated with a rasplike Microplane zester) For carrot orange sauce 1 c. fresh carrot juice 1 Read on!
1 head butter lettuce, washed, dried, and torn into bite-sized pieces 1 grapefruit, or two oranges, or 4 tangerines, cut into sections, membrane and pith removed 1 chicken breast, grilled and cut into strips 1/4 c. kalamata olives, cut in Read on!