Quote:
Originally Posted by Sparkle
They can be expensive!
I like to use common ingredients in unexpected ways. I do a zucchini, summer squash, and peach carpaccio (sliced paper thin on the mandolin) With capers and dressed with fresh squeezed lemon juice and a tiny bit of lemon zest. It's a great cold salad that is refreshing when it's hot and can hold up outside for a few hours.
I also do an arugula, cantaloupe, prosciutto, and fresh mozzarella salad dressed in a homemade French vinaigrette (very light but with a sharp shallot and dijon zing) also refreshing but doesn't hold up well outside because of the mozz.
I do a simple baby spinach, sliced strawberries and toasted nut (of your choice) salad with a rice vinegar dressing.
And in the fall I like to use ingredients like pancetta and pomegranate and toasted walnuts -- great with any greens you fancy, and makes a nice entree if you add protein like grilled chicken.
William Sonoma has a good book called 365 days of salad, which is chock full of awesome seasonal recipes that inspire new combinations.
As to desserts...
*i had the most amazingly fresh tiramisu in Venice, it was incredible, straight off the whisk. I'm spoiled for tiramisu forever though. Nothing will ever compare.
*im a sucker for a lovely crunchy creme brûlée.
*and strawberry shortcake - with homemade whip cream is my go-to birthday dessert because strawberries are usually newly ripe and delicious around then.
Give me the last three times you felt valued
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1. My bank manager gave me a free pen
2. my phone company sent me a survey cause my opinion of how they're doing, matters
3. the call centre for my computer repair kept interrupting the hold music with a message that i should keep holding cause my call is very important to them.
gm3 things you'll never stop doing, no matter how "bad" they are for you.