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Category Archives: Lamb

Moroccan-Spiced Lamb Meatballs in Minted Apricot Glaze

Today’s recipe is brought to you by school taxes and my freezer stash. School taxes were due this month. It’s a tax worth paying for the high quality education that my school district offers, which my children will most likely benefit from in the near future. But it’s like a punch in the gut every time that bill arrives.

With Christmas practically knocking at our door, I’ve been trying to reduce the impact of that big extra tax bill by cutting a few other things in this month’s budget…like groceries. This means that we’re mostly feeding off the freezer this month.

My husband’s intense love for lamb burgers means that our freezer is well stocked with ground lamb. Our grocery store irregularly stocks ground lamb, so when they have it, I buy it. And when I opened my freezer in search of cheap dinner, ground lamb it was! But I just wasn’t feeling like lamb burgers or even gyro salad, though my husband would have been eager for either. I was in the mood to experiment.

So, playing off of Moroccan inspired flavors, I came up with these delectable meatballs, which my husband talked about for three days afterward. Ground lamb gets combined with dried apricots, a touch of sweet honey, cinnamon, and cumin. Sliced almonds add an interesting texture to the otherwise tender meatball. Then, they’re tossed in a buttery apricot glaze with a touch of fresh mint. I served mine over couscous. They were good. Really good. We’ll be eating them again soon.

Focus on Technique – Tips for Tender Meatballs

Everyone loves a tender, flavorful meatball. Here are a few tips for crave-worthy meatballs:

  • Use ground meat with a bit of fat. If using beef, look for 80/20 ground chuck. The fat will add flavor and moisture. If using a leaner meat, like ground chicken, add some additional vegetables, such as chopped onion, celery, or peppers to add moisture.
  • Increase your egg to meat ratio. I tend to use two eggs per each pound of meat. Add enough bread crumbs as necessary to bind the mixture. About 1/4 cup of bread crumbs per egg usually does the trick.
  • Be careful not to overwork the mixture. Mix only enough to evenly disperse the ingredients. To reduce the need for over-mixing, combine all of your other ingredients before adding the meat.
  • Season, season, season – salt, pepper, garlic, cheese…give those meatballs some flavor!
  • Try adding a slice of soaked, then crumbled day-old bread to your meatballs. Though I have not personally tried this strategy, it’s a sworn by trick to others…so there’s got to be something to it!

What are your favorite meatball tips?

Moroccan-Spiced Lamb Meatballs in a Minted Apricot Glaze

Ingredients

  • 1 small or 1/2 medium onion, very finely diced
  • 10 dried apricots, finely diced
  • 1/4 cup thinly sliced almonds
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cumin
  • 1/8 teaspoon black pepper
  • 2 eggs, lightly beaten
  • 1/2 cup bread crumbs
  • 1 pound ground lamb

For the glaze

  • 2 tablespoons butter
  • 1/4 cup apricot preserves
  • 3-4 fresh mint leaves

Directions

Preheat oven to 375 degrees. Wipe a baking sheet with a little oil or spray with nonstick cooking spray.

Combine the chopped onion, apricots, almonds, honey, salt, cinnamon, cumin, black pepper, eggs and bread crumbs (everything except the meat) in a large bowl, until evenly blended. Add the meat. Use your hands to combine the mixture, just enough to evenly disperse the ingredients.

Form the mixture into balls, about 1 1/2″ in diameter. Place them on the prepared baking sheet. Bake for 20-25 minutes, until cooked through.

For the glaze, combine butter, apricot preserves and mint leaves in a pan over medium heat. Stir until well combined and warmed, about 3 minutes. Toss the meatballs in the glaze before serving.

Makes about 24 small meatballs

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Moroccan-Style Lamb Stew with Dried Plums

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Anyone else bursting out of their skin with excitement for The Hunger Games movie??? Only a few days away now and I can hardly wait! Honestly, I never would have even picked up the book, had my sister not bought it for me for my birthday. All I knew was that it was a “young adult” novel. And the last time I tried one of those (ahem, Twilight) I couldn’t bring myself to read past the first chapter. But, The Hunger Games arrived in the mail, so as I sat on the couch feeding the baby, I cracked it open and read the first few pages. And then I sorely neglected my children for the rest of the afternoon, as I was incapable of putting the book down. Shhh…Mommy’s trying to read. You’re 4 years old now…what do you mean you don’t know how to cook yourself dinner?? Go change your own diaper…Mommy’s busy.

Not my proudest parenting moment, to say the least. But The Hunger Games is a page-turner, with a plot so barbaric that it’s hard for me to believe it’s written for ‘young adults’. But then, so many of the books I read as a young adult had themes which took me years to grasp at more than a surface level. I think that’s sort of the thing with The Hunger Games. The story has the perfect blend of ingredients; sacrifice, survival, heroism, romance, and moral conflict; to make it instantly relatable and intriguing to all age groups, but there are also deeper themes about human nature, power, and human rights at work…the kinds of themes which take a bit more time and experience to fully digest. If you haven’t read it yet, go buy it right now or load it to your Kindle or whatever it is that you do when you read. Stop reading this blog post, and go read The Hunger Games.

Wait…Don’t go just yet! I have a recipe for you. And you’re going to want it because this book is going to make you hungry. Without giving away too much of the plot, I can say that when the main character, Katniss, is brought to the Capitol, she is introduced to the most decadent array of mouth-watering foods, unimaginably extravagant in comparison with her impoverished family’s meager portion of grains or the illegally hunted game she risks her life to acquire. This is drool-worthy stuff…sweet melons, decadent chocolate cakes, thick carrot soups (like this one), and her first taste of hot chocolate. But of all of the foods, her most favorite dish was a lamb stew with dried plums.

With The Hunger Games poised to premiere in just a few days, a celebratory lamb stew seemed in order. But, to be quite honest, I wasn’t so sure how I felt about adding dried plums (prunes essentially) to my lamb stew. Am I the only one who’s afraid of prunes?? Trepidations aside, I decided to go for it. I figure that if Katniss can volunteer as tribute to save her sister’s life, I can certainly put a few prunes in my stew. For good measure, I also threw in some golden raisins, dried apricots and sweet potatoes. Moroccan-inspired spices of cinnamon, ginger, cumin, and fresh mint complete the flavor profile in this decadent, slow-cooked lamb stew. Somehow I suspect that Katniss’ favorite lamb stew would have been equally exotic.

And as for the dried plums…I was so wrong. They are spectacular in combination with the tender chunks of slow-cooked lamb and Moroccan-inspired spices. I can’t think of a better pre-Hunger Games meal. As Katniss would say, I could eat this by the bucketful!

If you’re in need of a little Hunger Games fix before Friday’s big premiere, check out the preview on Cinema Blend, where you can see all of the latest images, trailers, movie clips, and behind-the-scenes features!

Moroccan-Style Lamb Stew with Dried Plums

Ingredients

  • 2-2 1/2 pounds boneless lamb shoulder, well-trimmed of exterior fat and cut into 1″ cubes
  • 1/4 cup flour
  • 2-3 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1/2 cup carrots, finely chopped
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 3 cups chicken stock
  • 2 sweet potatoes, peeled and cut into 1/2″ cubes
  • 1/2 cup dried plums (prunes), diced
  • 1/4 cup dried apricots, diced
  • 1/4 cup golden raisins
  • 6 fresh mint leaves, chiffonade *
*Click HERE to see my photo guide on how to chiffonade.

Directions

Preheat oven to 325 degrees.

Toss the lamb in the flour. In a large dutch oven pan (or oven-safe stock pot with a tight fitting lid), heat olive oil over medium/medium-high heat. Add the lamb to the pan in a single layer and cook for 2-3 minutes on each side, until lightly browned. (Cook in batches, if necessary. Do not overcrowd the pan.) Remove the lamb from the pan and set aside. Reduce heat to medium. Add the carrots and onions to the pan. Cook for 3-5 minutes, until tender and golden. Sprinkle the cinnamon, cumin, ginger, salt and pepper over the carrots and onions. Stir to coat. Cook for one more minute. Then, return the lamb to the pan. Add the chicken stock. Bring the mixture to a simmer, then cover and place the pan on the middle oven rack. Cook for 1.5 hours, then add the sweet potatoes and dried fruits. Cook for 20-25 minutes more, until sweet potatoes are tender, but not mushy. Finally, stir in the fresh mint. (If the sauce is thicker than desired, use additional chicken stock or water to thin it out.) Taste and adjust seasoning with salt and pepper, as desired.

Serve over hot buttered noodles or with crusty bread.

St. Patty’s Day Round-up

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Parenthood has a way of constantly making you feel brand new. I mean, I’ve got three kids. We’ve been doing this whole parenting thing for almost five years now and in some ways, we feel like old hands at it. We know our kids and have a good enough understanding of child development to know what to anticipate as our children work through the daily challenges and joys of childhood. Our hearts pound with pride as they take those first steps, say that first sweet word, and cut that first little tooth. And we hold our breaths with anxiety when one of our little ones is not well. But, for the most part, we know what to expect and we know how to react.

And then something completely unexpected happens. Rationally, I know that parenthood is full of unexpected surprises, but sometimes they just sneak up on you. Like when I glanced over at my almost five-year-old and noticed that one of his bottom teeth was loose. And I panicked. Panicked as if blood were pouring from his ears. It’s just a loose tooth; a normal part of being a kid. But I never saw it coming. Not yet, at least.

So, I did what any mildly irrational parent would do and called the dentist to make an emergency appointment. Somebody do something! My kid has a slightly wiggly tooth! Of course, the trip to the dentist confirmed that it is totally normally for my little guy to have wiggly teeth. His adult teeth are just working their way up. Adult teeth??? But, he’s my baby! Guess it’s almost time for me to put on some tooth fairy wings.

And now we’re just waiting for that first tooth to come out. I stopped by the bank today and picked up a handful of gold dollar coins to leave under his pillow when the time comes. The tooth fairy always left me silver dollars, which I collected like treasure. But since the gold dollar coins are the best I can find, they’ll do the trick. In fact, I suspect the gold coins may be even more intriguing to my little men for their likeness to pirate treasure and a leprechaun’s pot of gold.

Speaking of leprechauns, we’re all very excited for St. Patty’s Day around here. My sister and brother-in-law will be visiting for the weekend and we’ll be spending the day with friends. To celebrate our bursting Irish spirit, I made a batch of my World’s Simplest Fudgey BrowniesThen, I spread a thick layer of dark chocolate frosting on top and decorated with a handful of Lucky Charms marshmallows. They definitely brought some smiles to my rowdy bunch of leprechauns, though I suspect they’ll be disappointed to discover the marshmallow shortage in their snack cereal.

If you’re looking for some other ideas for St. Patty’s Day fare, check out these previously posted Gourmand Mom recipes:

Traditional Corned Beef and Cabbage

Grasshopper Pie

Irish Soda Bread

Reuben Quesadillas

Corned Beef and Cabbage Egg Rolls

Classic Lamb Shepherd’s Pie

Guinness-Braised Beef

Low-Carb Cottage Pie

Split Pea Soup with Ham

Lamb Gyro Salad with Tzatziki Dressing

Mommy?

What’s up, honey?

I know how God died.

Do you mean Jesus, sweetie?  (assuming he’d recently talked about Jesus’ death in the Catholic school he attends)

Yeah, Jesus.

Ok…how’d he die, hon?

A meteor killed him.

**Long pause**

Oh, a meteor? Are you sure you’re not thinking about the dinosaurs?

No, I’m talking about God. I think the meteor came down to Earth, bounced off the dinosaurs, then headed over to the church, where God was relaxing. It got him and then he went to heaven.

**Longer pause**

Ummm…I don’t think God was killed by a meteor. But yes, he’s up there in heaven.

With the dinosaurs?

Mhmm…with the dinosaurs.

The Catholic school curriculum must have changed since I was a kid. Though I suppose this meteor story is no more inventive than the tiny robotic helper bugs he’s been dreaming up to assist with some of life’s more unpleasant activties. My four year old is going to change the world. Seriously, just you watch.

My husband has been doing this South Beach diet with me, even though he doesn’t have the same weight to lose that I do (darn him with his fast male metabolism and naturally smaller appetite). But having a partner in this makes it so much easier to stay the course. I am thankful for that.

The best thing I can do to show my gratitude is to make sure that our meals stay interesting and delicious. And what better dish to prepare than his favorite meal, Greek-style Lamb Burgers, slightly-modifed to fit our new diet??

This salad has all the flavor of lamb gyro, without the pita. Warm, seasoned lamb provides protein and amazing flavor, while a thinned out tzatziki sauce makes the perfect dressing for this gyro-inspired meal. If you’re not watching your refined carbs intake, go ahead and have some toasted pita wedges on the side.

Lamb Gyro Salad with Tzatziki Dressing

Ingredients

For the lamb gyro meat:

  • 1 pound ground lamb
  • 2 teaspoons garlic, minced
  • 1 teaspoon rosemary leaves
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper

For the tzatziki dressing:

  • 1/2 large seedless English cucumber
  • 1 7-ounce container plain Greek yogurt
  • 2 teaspoons garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil

For the salad:

  • Lettuce (Romaine or Iceberg), chopped
  • 1 ripe tomato, sliced
  • 1 red onion, thinly sliced
Directions
To prepare the lamb gyro meat: Preheat oven to 450 degrees. Combine lamb with the garlic, rosemary, oregano, salt, and crushed red pepper. Knead the mixture until it is quite smooth, like a paste. Form the mixture into four mini ‘loafs’. Place the loaves on a baking sheet and bake for about 15-17 minutes. Cool for 5-10 minutes before thinly slicing.
To prepare the dressing: Using a box grater set atop of a bowl, grate the cucumber. Using your hands, squeeze the excess liquid out of the cucumber, reserving the liquid. Place the squeezed cucumber in another bowl. Combine the grated cucumber with the remaining ingredients. Gradually add the reserved cucumber liquid to the dressing until it reaches your desired consistency. Taste and adjust seasonings to your liking. Refrigerate until use.
To assemble the salad: Arrange each of the warm, thinly-sliced loaves over the lettuce, tomatoes, and onions. Drizzle with tzatziki dressing.
Serves 4

Roasted Rack of Lamb with Cranberry Horseradish Relish

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My husband and I almost didn’t make it to midnight this year. We were totally ok with missing the official beginning of the new year, in return for sleep; sweet, precious sleep. But, the baby had other plans. The littlest man start fussing somewhere around 11. By midnight, he was in my arms vying for the first kiss of the new year. I told him that his daddy always gets the first kiss. Baby love got the second.

Our New Year’s Eve celebrations are not nearly as exciting as they were in the past, but we wouldn’t have it any other way. No streamers, no crowded bars with inflated cover charges and subpar food, no need to call a taxi home…just calm, quiet, together. Perfect.

I made us a nice dinner after the kiddies were all tucked into bed; an incredibly simple roast rack of lamb over a cranberry horseradish relish with a big pile of roasted red potatoes. Notice the excess of potatoes and lack of a green veggie. Mmmm…potatoes! Totally overcompensating for the diet we knew we’d be starting the next day.

You may have noticed that I’m a bit of a minimalist when it comes to my recipes. It doesn’t take a lengthy list of ingredients or elaborate techniques to get great flavor when you’re working with fresh foods. The shopping list for this elegant meal is short (you’ve probably got most ingredients in your pantry) and it’s a cinch to pull together. Makes a great date night meal too…you might want to mark this one for Valentine’s Day!

Cranberry Horseradish Relish

Ingredients

  • 3 cups fresh cranberries
  • 1 cup pomegranate juice
  • 4 tablespoons honey
  • 3 tablespoons prepared horseradish
  • Black pepper, to taste

Directions

Combine all ingredients in a saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until all cranberries have burst and the sauce thickens, about 10 minutes. Season with black pepper, as desired. Cool to room temperature before serving.

Easy-as-Can-Be Roast Rack of Lamb

Ingredients

  • 1 rack of lamb, trimmed and bones Frenched
  • Salt and pepper
  • Olive oil

Directions

Preheat oven to 375 degrees. Trim off any excess fat or silverskin from the lamb. Season with salt and pepper. Heat a thin layer of olive oil in an oversafe pan over medium/medium-high heat. Place the lamb in the hot pan and sear for about a minute on each side. Then, place the pan in the oven and cook until it reaches your desired doneness. 15-18 minutes should give you a nice, juicy medium-rare/medium. Allow the rack to rest for about 5 minutes before slicing between the ribs.

Roasted Red Potatoes with Garlic

Ingredients

  • 2 pounds baby red potatoes, quartered
  • 2-3 tablespoons olive oil
  • 2 teaspoons garlic, minced
  • Salt and pepper

Directions

Preheat oven to 375 degrees. Toss the potatoes in olive oil, garlic, salt, and pepper. Arrange in a single layer on a baking sheet. Bake for about 40 minutes. Use a spatula to occasionally turn the potatoes as they cook.

Meal Serves 2-4 People

Timesaving Tips:

  • Preheat the oven and prepare the potatoes first.
  • After the potatoes are in the oven, make the cranberry relish.
  • While the cranberry relish is simmering, trim and season the lamb.
  • Sear the lamb while the cranberry relish is cooling.
  • Place the lamb in the oven 20 minutes before the potatoes are done. The lamb will finish before the potatoes. Allow it to cool while you plate the cranberry relish and potatoes. Slice and plate the lamb last.

Top Ten Gourmand Mom Recipes

As I’ve mentioned before, I’m greatly entertained by reading through the search terms which lead people to this little blog. It often leaves me puzzling over how the terms “Christmas money wreath” or “dog with running shoes” brought people here. What in the world have I been writing about? Of course, most of the time, people are just looking for recipes and, as it turns out, some of those recipes are quite popular!

Here, I’ve compiled a list of the top ten most viewed Gourmand Mom recipes. Then, if you scroll down a bit further, you’ll see ten of my personal favorites. (Clicking on the recipe titles will bring you straight to the recipe.)

What’s your favorite recipe? Tell me about it!

Top Ten Gourmand Mom Recipes

(according to page views)

Crab Stuffed Jalapeno Poppers  – Coming in at #10, these spicy little appetizers are a fresh and flavorful alternative to the kind you’ll find in the frozen food section of your grocery store!

A Better Caramel Apple Cake – Yum! This recipe is the result of experimenting with a delicious recipe I found in the Food Network magazine! Who knew that a bit of boiling water would make such a big difference?? With apple season reaching its peak, now’s a great time to give this one a try!

Almost Perfect Fontina Chops – This recipe is inspired by a Bonefish Grill dish, which is apparently a big favorite, since I get a few search hits every day from people looking for this recipe. This version is not intended to be a copycat recipe; it’s just a delicious dinner inspired by the popular Bonefish dish.

 Independence Day Berries and Cream – Mixed Berry Mousse and Vanilla Bean Panna Cotta – My love for panna cotta began with this sweet treat. Mmmm….fresh berry mousse with sweetened cream! Mmmm…

Strawberry Spinach Salad with Goat Cheese and Almonds – The fresh ingredients do all of the hard work in this simple and delicious salad!

Hawaiian Garlic Shrimp – This is another recipe that gets a ton of search hits. The people want Hawaiian garlic shrimp…and with good reason! It’s delicious! Next time, I’d veer away from the traditional preparation and cook these babies with the shells removed to get more of the buttery garlic in my mouth and less on my fingers.

Chicken Wing Dip – Coming in at #4 is Chicken Wing Dip. It’s practically a classic and totally crave-worthy. Oh dear, just thinking about it makes me want to throw batch in the oven. Must. Have. Chicken Wing Dip.

Pumpkin Gingersnap Parfait – Perfect season for these tasty treats. Some may prefer to sweeten the pumpkin a touch more in these easy treats. For me, they’re just right!

Sweet Honey Cornbread – This one scored most of its hits when it landed on WordPress’ Freshly Pressed section for a day. It’s a great cornbread recipe; sweet, tender, and super easy to make!

And the #1 Most Viewed Gourmand Mom recipe is (drumroll, please)…

Chocolate Peanut Butter Cream Pie  – This luscious pie wins the top spot by a landslide. Somehow it’s found itself within the StumbleUpon community. I’m really not quite sure how StumbleUpon works, but it sure drives a ton of traffic to this delicious recipe!

Ten of My Personal Favorite Recipes

Greek Lamb Burgers with Tzatziki Sauce – This burger takes the cake as far as my husband is concerned! It’s become his meal of choice for birthdays, anniversaries, and any other excuse he can come up with!

The World’s Greatest Penne ala Vodka – I can’t claim credit for the creation of this recipe, but it’s definitely on my list of all-time favorites!! Seriously the best vodka sauce I’ve ever tasted!

Sausage, Bean, and Rapini Soup – This incredibly satisfying dish is in our regular dinner rotation. It freezes well, so make it in a huge batch to keep on hand for an easy dinner. Make it as brothy as you prefer and serve with a nice piece of French bread!

Chicken Salad Sandwich – Waldorf Style – There’s something incredibly satisfying about the combination of sweet, savory, and crunch in this chicken salad. It’s on my go-to list of easy weeknight dinners!

Grilled Honey Garlic Baby Lamb Chops – I want to slather this honey garlic sauce on everything. I think I could live on this honey garlic sauce.

Cheddar and Garlic Biscuits – I first made these biscuits during a major craving for Red Lobster’s Cheddar Bay Biscuits. I searched online for a copycat recipe and found a ton of Bisquick-based recipes. Wanting to make fresh biscuits from scratch, I combined the elements from a basic, buttery drop biscuit with the seasoning of the Red Lobster biscuit. They’re perfect. Everyone cheers when these are on the menu!

Salmon, Cucumber, and Orzo Salad in Lemon-Dijon Vinaigrette – This was initially intended as a pantry meal, if you will; something quick and easy using a few leftover ingredients I had on hand. It became an instant favorite. There’s something incredibly satisfying about the combination of flavors and textures in this simple dish!

BBQ Beef Chili – This hybrid chili/bbq beef dish makes my mouth water. Serve it with the cornbread from the Top 10 list!

Corn and Bacon Fritter Cakes – I just posted about these recently. I want to eat them for breakfast, lunch, and dinner everyday, topped with smoked salmon and creme fraiche. The best part is that they reheat really well. In fact, they may even be better reheated than straight out of the pan. Pop them in the oven for about 10 minutes at 400 degrees and they’re perfect! (P.S. A dollop of sour cream would make a fine substitute for the creme fraiche!)

Pizza Dragon and Chairs of Stock (Steak Bordelaise Pizza) – My brother in law goes nuts for this pizza! He’s still trying to figure out how to package it and sell it, since he’s convinced it will make me millions. This pizza is a steak dinner on a pizza crust. It takes a little time to get all of the components together, but everything can be prepared ahead of time and it’s worth the trouble!

Do you have a favorite Gourmand Mom recipe? Any other recipe you’d like to see here? Tell me about it!

Independence Day Menu Ideas

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It’s almost time to celebrate America’s birthday; America’s number one holiday for backyard barbecues and launching brightly colored explosives into the sky.

Many of us will spend the day with friends and family, gathered around a hot grill, enjoying good summer food and cheering to independence. Check out these ideas for making your Independence Day menu extra delicious! (Click on the titles for a link to each recipe.)

And if you’re wondering how to make that tasty American flag cake pictured above, click here for a step-by-step guide.

Grilled Ribeye and Corn on the Cob with Chipotle Butter – Including lots of tips for grilling a delicious, juicy steak!

The Mona Lisa Burger – A juicy beef patty with gorgonzola, roasted garlic aioli, olives, prosciutto, onions, and sun-dried tomatoes

Grilled Honey-Garlic Baby Lamb Chops– A simple and elegant grilled alternative to burgers!

The Hangover Burger (aka The Heart Attack on a Bun) – Beef patty with bacon, chili, and spicy cheese sauce, topped with a slightly runny fried egg. Heavenly delicious!

Greek-style Lamb Burger with Tzatziki Sauce– My husband’s most favorite dish in the whole world, hands down.

Turkey Burger with Fresh Tomato Salsa– Slightly cheesy and perfectly delicious!

Barbecue Beef Chili – Pulled barbecue beef meets spicy chili in this super-satisfying dish. Totally worth the time it takes to put together. Make a huge batch and freeze the leftovers!

Baked Potato Salad – A flavorful potato salad alternative for those with an aversion to mayonnaise (like myself)!

Mediterranean Cous Cous – Simple and flavorful side dish which can be made ahead and served chilled.

Tomato-Cucumber Salad– Fresh summer tomatoes and crisp cucumber in a tangy vinaigrette.

Barley and Bean Salad – Bursting with nutrition and bright flavors!

Grilled Fingerling Potatoes– Throw them in a foil packet and pop them on the grill. Sprinkle with a bit of gorgonzola, if desired!

Dinosaur Barbecue Macaroni Salad – The only macaroni salad I’ve ever loved!

Orzo with Salmon and Cucumber A fresh and satisfying side dish or main course on a hot summer day!

Tomato and Mozzarella Caprese Classic and delicious!

Fresh Ginger Lemonade– A hint of infused ginger root with freshly squeezed lemons gives this lemonade that extra something special!

Mixed Berry Mousse– Pair it with a layer of vanilla bean panna cotta for an extra special treat!

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