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Ingredient: Balsamic Vinegar

Three Bean Salad

They say three’s a crowd, but it’s a winning number in my Three Bean Salad! This colorful concoction of beans soaked in a tangy, subtly sweet marinade will be an awesome potluck addition or an amazing side for any meal. Marinades are magic makers. They can turn a tough-as-leather steak into a tender, flavorful feast or a dry chicken breast into a juicy sandwich centerpiece. Heck, they can even elevate something as bland as tofu into a savory substitute for that steak. Guess what else they’re good for? Salads! No, not a big green monster of a salad, but...

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Steak Marinade

No more relegating steak to special occasion status! Even inexpensive cuts of beef will satisfy when you use my Steak Marinade. Fire up your grill, STAT!=The Best Steak Marinade  Whenever I experience some life event that calls for an extravagant culinary celebration, maybe a graduation, anniversary, or even a cheat meal after two hours of successful dieting, I usually opt for a big steak dinner.  That’s the time to pull out all the stops with an expensive cut of beef – maybe a prime ribeye, with a little butter melting on top, surrounded by a monster baked potato and...

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Antipasto Salad

If there’s anyone in your life who thinks salads are boring, one bite of my antipasto salad will change their whole outlook. It’s chock full of meat, cheese, olives, and pickled veggies for new textures and flavors in every bite.  What if I told you there was a salad that was so flavorful and filling that you’ll forget you’re even eating a salad? Antipasto salad checks all those boxes and more. It’s an awesome starter for your next dinner party, a great dish to take to potlucks, and it’s a perfect side for grilled foods. It can easily be...

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Tortellini Salad

Take a tour of the Mediterranean with the bold flavors in my Tortellini Salad.  It’s zesty and creamy and tangy and hearty – the salad that eats like a meal! One of my favorite things about pasta (other than eating it, of course) is all the fun shapes they can make out of a little semolina flour, eggs, and water. Of course, many of those shapes offer both form and function – designed to stand out on their own like tagliatelle or pappardelle or to cling to a savory sauce like macaroni or penne rigate (the ones with the...

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Roasted Brussels Sprouts with Pancetta and Sage

I love roasted vegetables. Roasting is my favorite way to prepare most veggies. But there’s something even more deliciously amazing about Brussels sprouts when they’re roasted. It’s hard to believe how just how much roasting transforms the humble Brussels sprout. I have to admit, I haven’t always been a big fan of Brussels sprouts. Back in the day, everyone would generally steam them and serve them with butter. They were bitter and mushy. I would beg my mom not to make me eat them. It wasn’t until I tried roasted Brussels sprouts at a restaurant that my opinion of...

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