It’s FOURTH OF JULY WEEK so I thought you may all like this blast from the past that you can very easily throw on your grill and impress your family members. Plus the extra chimichurri is perfect for steak, shrimp, chicken, vegetables, you name it. Enjoy!
*initially published September 25, 2018
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I don’t know about you, but when it comes to summer entertaining, I want one thing: EASY. No fussy ingredients or long cooking times, no ma’am. I am looking for fresh, simple dishes that don’t take a lot of time or heat.
Our new recipe for Lemon Herb Goat Cheese Spread definitely fits the bill. Using only a few simple ingredients and with no real cooking required, you can have this crowd pleasing number on your table in under 10 minutes! 
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Summer is here and I just can’t stay away from the grill. Seems like now that the weather is warm, everything needs grill marks, and everything needs to be eaten outside. Am I right? We are lucky enough to partner with Queen Creek Olive Mill, and in my mail a few weeks ago was a bottle of their amazing Fresh Crush Jalapeño Olive Oil. I was having a hard time narrowing down the million ideas I came up with to use this oil, but I finally settled on these Grilled Shrimp Skewers with Jalapeño Chimichurri. Quick, easy and delicious. Try them for yourself! Or better yet, make them for a friend-they will thank you!
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Hey All! I’ve just returned from a fantastic week in coastal Rhode Island with my family. We were blessed to spend a few years living in Boston before we had children and I will always love this time of year on the East Coast. Our time away was filled with lots of hours at the beach (yay for a warm early September and non-crowded beaches!) and plenty of good, fresh seafood. I may or may not have eaten my weight in lobster rolls! Now that I’m back to the Midwest and finally unpacked – let’s not mention the laundry – I’m also getting back into my kitchen. One of my favorite travel tricks is to order groceries to be delivered on the day we return from a trip and we supplemented that this time by also having Blue Apron deliver a few days after we returned! I love not having to stress out about getting to the grocery store for essentials and not having to think about meals (even for someone like me who generally finds cooking relaxin) was great. That being said, I’m really ready to get back into it and so for this week’s Good Food Reads, I’m sharing my list of what I’m hoping to make in the next week or so! I’m back in the proverbial saddle and so excited for a good ride. I hope you join us and share some of your recipe favorites from your kitchens or around the internet!…
It’s March now and I’m SO ready for spring! And of course, just as I had decided winter was over, Mother Nature goes and dumps a whole bunch of snow all over the Twin Cities. The cold is back. And although I know it will be short lived, it is still a bitter pill to swallow. Since I really needed a bit of spring, I decided it was time to make a great salad. You won’t believe what leftovers you can use to create something entirely new. Chimichurri Panzanella Salad with White Beans is a bit of spring on a plate. …
