by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
by Tara Noland @ Noshing With The Nolands
A perfectly done omelette in 30 seconds. Come and celebrate JC100!
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Espresso-laced chocolate cookies sandwich French Silk ice cream for a cooling treat that’s a coffee lover’s delight.
Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
The Mexican version of spaghetti with a spicy, creamy white sauce.
by Gina (Running to the Kitchen)
A slightly sweet grain salad with a pesto dressing.
Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
by Bev Weidner
You should most definitely get your Indian lentil saute with kale and asparagus on.
by jessicaworkman on August 27, 2009 in Appetizers, Snacks
A delicious appetizer perfect for entertaining.
Heat a grill pan over medium-high heat. Brush 2 tablespoons of olive oil over the bread slices. Grill the bread until golden brown.
Stir the goat cheese, ricotta cheese, basil, lemon peel, and remaining 1 tablespoon of oil in a small bowl until smooth and creamy. Season, to taste, with salt and pepper. Spread the cheese mixture over the crostini.
Note: You can also spice things up by topping the crostini with figs, lemon peel, olives, or anything that tastes wonderful!
by Diplomatickitchen (Elizabeth) and filed in Appetizers, Salsas
This chutney provides a healthy burn and a little goes far. It is recommended as an accompaniment to Mediterranean Merguez Flatbread, which is also posted here in my recipe box or under Quick Breads.
by Rashmi Primlani and filed in Appetizers
To be honest I am not an advocate of greasy, fried food, not to mention the mess frying creates in the kitchen. These baked chicken wings get an extra boost of flavor from marinating the meat over night and with the fiery heat scale, you won’t even notice that these are not fried. To achieve the balance of savory and sweet, I am serving these wings with an Indian spiced Pineapple Chutney for when you felt the need to cool dow
by Molly Kumar and filed in Appetizers, Cold Dips
Cold Lentil Dip, served as a snack with sandwiches or chips.
by Molly Kumar and filed in Appetizers, Cold Dips
Fresh, tangy and easy mango coriander chutney. It’s great to serve with snacks. Can be pre-made and stored for a week in fridge.
by Heather and filed in Appetizers, Snacks
Try a savory spin on nut butter!
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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Comments
on 8.27.2009
Can’t wait to try this recipe when my fig tree is in bloom again!
trendykitchen on 8.27.2009
Simple, elegant and delicious, I love it!!
katssweetlife on 8.28.2009
I’ve been wanting to try fresh figs (I never have, I know I’m a sinner. I guess fig newtons just left a bad taste in my mouth) and this looks like a wonderful opportunity to do that! Yummm.
juliefsu on 3.17.2010
I made these crostini for my annual Oscar party. I was looking for a recipe that didn’t need to be kept hot, so I could make it in advance of guests arriving. I prepared the bread a couple of hours before the party, and topped with the spread shortly before our guests arrived. I topped half with a fresh basil leaf and the other half with a pitted kalamata olive. They went over great–the lemon zest and basil made them taste really light and fresh, while the cheeses were creamy and rich. I ended up using more like 1/2 cup of the ricotta so I could portion the spread more generously. Yum-tastic. Thanks!
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