I’ve always wanted to be one of those ladies who lunch. I’m pretty sure that there are only two requirements to join the club: be a lady and have time for lunch. I think my eyebrows are too big to be considered ‘ladylike’, but with a great hat or side-swept hairdo, I might eke by. I just wish I had time for lunch. I usually eat lunch standing up in the kitchen. Sometimes it’s my kitchen, sometimes it’s not. Sometimes the lunch is a sad rice cake topped with peanut butter or a handful of dried figs plus a few almonds. Not so ladylike.
A lady’s lunch is balanced, pretty, and always has a touch of sweet–just like this:
I spied this chicken salad flavor combo at my Whole Foods. I really wanted to stand in line and wait for a scoop or twelve, but the line was too long. So, I grabbed a pack of figs and almonds and called it lunch. But I just couldn’t shake the flavor combo of lemons, pistachios, and creamy chicken. I whipped up my own version, and stirred in Medjool dates and crisp radishes because, well, because I like them. You too?
If eating raw eggs makes you squeamish, you can easily substitute 1/4 cup of store-bought mayo and stir in the zest of half of a lemon. In this recipe, we’re cutting the mayo with Greek yogurt (because I can’t remember the last time I didn’t stir Greek yogurt into a recipe). Seriously, nothing is safe from my Greek yogurt obsession. I’ve made truffles, a quick pasta dinner, and even breakfast popsicleswith it. Oh, and pie (of course). I buy the 4 pound tub o’ Greek yogurt at Costco, and tuck into it like it’s The Hunger Games up in this place.
This is my second recipe creation supported by the American Dairy Assocation. If they keep asking, I’ll keep shoveling Greek yogurt into all of my recipes. I hope you don’t mind.
It’s been a pretty zucchini-light year. Between the squirrels, chipmunks, and heavy summer rains, I’ve barely had more than 5 from the garden. I suppose it’s better than having excess and pawning them off on complete strangers. I have this friend named Martin (he’s the one that I made the wedding cake for), and he loves...
The first time I ate homemade buttermilk syrup was at an Easter brunch and I was immediately smitten. I am a pure maple syrup kind of girl, but this buttermilk syrup was something different and wonderful and I couldn’t get enough! Today’s recipe for homemade buttermilk syrup is simple and oh-so-delicious. I made it while...