
Today’s recipe is inspired from Red Sparrow, the Cook the Books selection for February/March. . . . → Read More: Sweet and Spicy Balsamic Vinaigrette
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![]() Today’s recipe is inspired from Red Sparrow, the Cook the Books selection for February/March. . . . → Read More: Sweet and Spicy Balsamic Vinaigrette ![]() The Biggest Little Farm features a 200 acre money pit that Molly and John turn into a flourishing, biodynamic Eden. Join me for a review of this 2018 documentary as well as one of Molly’s recipes. . . . → Read More: Food ‘n Flix, The Biggest Little Farm, and a Chickpea Salad ![]() Let’s start out 2019 by at least throwing a few salads in and reading a health-focused book. . . . → Read More: What to Eat When (and Turning Over a New Leaf Salad) for TLC Book Tours ![]() I ended up doing two posts inspired from Feast of Sorrow by Crystal King. Her work is the current selection for Cook the Books. Here’s my rendition on an ancient Roman recipe. . . . → Read More: Beet and Leek Farro Salad with Spiced Vinaigrette ![]() …or my New Mexico state of mind salad. . . . → Read More: Napa Cabbage Salad with Green Chili Vinaigrette and Pinion ![]() A review of the latest Taste of Home holiday cookbooks along with some of my featured recipes: Pina Colada Cake and Herb-Vinaigrette Potato Salad. . . . → Read More: Taste of Home Surprises ![]() Today’s recipe is featured in Life from Scratch by Sasha Martin, the Cook the Books current selection. . . . → Read More: Roasted Acorn Squash Salad with Arugula and Chèvre ![]() This TLC Book Tour finds me perusing through a copy of All the News I Need by Joan Frank (and making this delicious salad). . . . → Read More: TLC Book Tour: All the News I Need and Nectarine Salad with Oil and Vinegar ![]() Here’s a healthy rice salad with a French-Moroccan spice flair for this month’s Food ‘n Flix feature, French Kiss. . . . → Read More: Red Rice Salad (Loaded with Veggies) ![]() As we continue our 2017 Challenge, I am mixing a few salads into our rice bowl diet. All of these steps can be done ahead of time. This salad is best served when the ingredients are at room temperature but leftovers are just as good cold the next day. Look at these colors.
. . . → Read More: Winter Romaine Salad with Butternut Squash and Roasted Chickpeas |
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