Marinades

Marinades are a wonderful way to flavor meat. They can be simple or involved, depending on your desires, but they’re also a great way to use up ingredients. Have some leftover parsley? Make a marinade. Tomatoes? Make a marinade. An orange? You get the idea. Generally, a marinade is composed of three parts: the oil,

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White Bean and Tomato Salad

Beans, beans, beans. The more I eat, the more I’m addicted! I really love making beans from scratch, because still love the idea of creating meals for pennies. And a pot of beans can be turned into multiple meals. But I’ve also touted my loved of canned beans on this blog – especially canned Great

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Pickled Salmon

I adore salmon, in just about every way. Hot smoked, cold smoked, raw, grilled – you name it. And I’ve always wanted to make my own gravlax. But then I came across this recipe for pickled salmon recently, and I knew I had to make it first. It’s from one of my favorite series of

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Strawberry Vinegar

There is one thing that makes me crazy at restaurants, and that is non-seasonal menus. It makes me want to go yell at everyone involved with the food and menu. And I’m not a yelling kind of person. Just ask my kids. Or maybe don’t. One menu item that infuriates me is a green salad

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A Seafood Salad

There’s one thing that I really dislike after a vacation, and that’s having to go to the grocery store. Of course, no one else goes for me, so inevitably I drag myself out of the house to stock up on fruits, vegetables, and whatever I need for my planned meals. But it’s especially nice to

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Chimichurri

I’ve made chimichurri a few times over the years when I’ve prepared South American-inspired meals for company. For one meal, I grilled skirt steaks and served both green and red chimichurri sauces. I preferred the green. But other than that I haven’t paid much attention to chimichurri, which originated in Argentina. I only see it

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Pear Vinaigrette

You may find this fact hard to believe, but I’ve never purchased a bottled salad dressing or vinaigrette! I honestly don’t understand why anyone would. Don’t take this the wrong way if you happen to like them, but to me, they’re a real waste of money. And that’s besides the fact that you are also

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Pickled Beets

Fresh beets don’t usually last long in my house. I typically roast them, remove the peels, and add them to salads. I eat salads pretty much every day in the summer. But I decided it was time to actually make my fresh beets last by pickling them. I just started canning last summer, and canning

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