Cold Soba Salad is pretty much the easiest and most satisfying way to “cook” during these oppressively hot summer months. If you can boil water, you can make this salad — and once you do, you’ll make it (or some version of it) again and again.
Garlic & Zest
Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.
Peanut Butter Banana Ice Cream
This post contains affiliate links. If you make a purchase you won’t pay extra and I’ll make a small commission.
You remember that Peanut Butter Magic Shell we made a few weeks ago? Remember how good it was over a scoop of vanilla? And how you turned right around and made it again as soon as you finished the last jar — come on, I’m not the only one… Well, never satisfied with just a topping, I decided it needed to go “in” the ice cream. Peanut Butter Banana Ice Cream.
Calamari, Avocado and Grapefruit Bruschetta
Go with me on this one. We were in Mexico, staying at one of those all-inclusive resorts where food is a constant everywhere you turn. The problem was, it wasn’t particularly good food. I got the impression that the hoteliers were trying to conform to their preconceptions of the American palate.
Confetti Corn
This Confetti Corn post contains an affiliate link for a super cool corn stripper. If you purchase one, you’ll pay no more, and I’ll make a small commission. Yay!
At the height of summer, fresh, at their peak vegetables are flooding the markets. Sweet corn, volumes of zucchini, bright bell peppers not to mention fresh herbs. When my crisper bins are positively bursting, I skip the side of rice or couscous and instead, opt for full on veg, like this Confetti Corn.
Grilled Shrimp Cocktail
The problem with those ready made shrimp cocktails that you find in the deli section at the supermarket are two-fold, first, the shrimp. Small, bland, watery — weirdly translucent — they look like a plasticized mold of the real thing. Second – that cocktail sauce. Too sweet, little heat — decidedly un-inspired. For the life of me, I don’t understand people that buy or even worse — serve — that stuff when the real deal is SO MUCH BETTER and so RIDICULOUSLY EASY to make. Grilled Shrimp Cocktail is packed with flavor from the first bite.
Meet Lisa
Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.
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