Kale Slaw with Cranberry Vinaigrette & Fried Goat Cheese

When I first started making cranberry sauce for Thanksgiving, I became addicted to it. It’s such a simple process (I basically just make a cranberry jam), and it tastes good on everything around the holidays. It’s sweet but tart and has the deliciously deep taste of cranberry. So I’m always trying to incorporate it into other dishes instead of just eating it as a turkey condiment. And since I like to sweeten a lot of my vinaigrettes with honey, I thought why not use a little cranberry sauce instead.

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Roasted Carrots & Parsnips with Sweet Apple Glaze and Whipped Goat Cheese

I love roasting vegetables. There’s something about the slight caramelization combined with the perfect amount of seasoning that is irresistible. Another plus: it’s really easy. When I’m cooking for myself on a busy weekday, there’s nothing easier than prepping whatever vegetables are in my fridge and throwing them in the oven. Set a timer and in 20-30 minutes dinner is served (well, part of it at least). I roast a lot of vegetables for the holidays as well. “No muss-no fuss” is the way to go when you’re cooking for a large group of people.

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Roasted Beet Salad with Black Garlic & Orange Vinaigrette

What makes or breaks a salad for me is the dressing. It sets the overall tone of every bite. Toppings are important, too, but you may only get a couple bites of each throughout the course of enjoying your salad. The dressing coats every single bite, giving the lettuce its much needed flavor boost. That’s why when coming up with this salad recipe, I gave extra attention to the dressing, a black garlic & orange vinaigrette.

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Fresh Corn Salad

I am thrilled to begin writing my blog in the summertime. When it comes to food, summer screams fresh flavor and bright colors. My corn salad packs both of these components into a fun, vibrant dish that is the perfect addition to any backyard barbeque or picnic lunch.

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