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Sugar snap peas, Persian cucumber and cherry tomato salad with lemony vinaigrette.
1. Bring a large pot of water to a boil. Add the snap peas and cook for 1 to 2 minutes, until tender but still crisp. Use a slotted spoon to transfer the peas from the boiling water to a bowl of ice water to stop the cooking process. Drain the snap peas and pat dry with paper towels. Combine the snap peas, cucumbers, spinach, tomatoes, and basil in a large bowl.
2. Whisk together the lemon zest and lemon juice in a small bowl. Gradually whisk in the olive oil and season with salt and pepper, to taste. Pour the dressing over the salad and toss to coat.
Recipe adapted from Giada de Laurentiis.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!