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.
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.
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.
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.
Whose bright idea was it to make National Pie Day fall in January? Seriously. Why is National Cherry Pie Day in February and Blueberry Pie Day in April? It makes no sense. You can’t get fresh, sweet cherries in the winter months and the blueberries don’t get sweet until June — that’s a fact! Someone clearly wasn’t wearing their “thinking cap” when they came up with this schedule. In fact, as punishment, they can’t have any of this Summer Cherry Berry Pie!
Okay. I admit it. My motives for making tipsy fruit last week were not completely pure. There was another wholly selfish catalyst. Sangria. Summer Sipper Sangria… or the promise of it.
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.
