I will admit that this recipe took three tries before it hit the mark. The first attempt was OK but lacked fresh apple flavor. With the second attempt I added so much fresh apple for flavor that the end result was more like a brick than a bread, and the only person who would consider eating it was my mother, Neeners. Back to the drawing board, and pulled the reins in a little on the fresh apple element. Now we had ourselves a moist applesauce bread with just enough fresh apple kick. Never satisfied, it seems, I figured what’s the harm in roasting some apple slices and piling them right on top of each slice? All that was well and good, but it needed a finishing touch – enter the best and easiest caramel sauce you’ve ever made. Drizzle it or drench it over the whole works – up to you. I, for one, drench. Happiness on a plate.
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Yes, I am still on my comfort food kick 🙂 And in the spirit of comfort food, Creamy Cauliflower is one of my favorites; creamy, cheesy and pretty much guilt free if you are into that food guilt stuff. Every time I’m in the mood for macaroni and cheese I make Cauliflower soup and it usually satisfies that particular craving – I said usually. One of the best things about this soup aside from how delicious it is, is that it has no cream, no half & half, and no full-fat milk (unless, of course, you want to put some in there in which case I say ‘Go For It’). The other best part about it is that it’s only got a small handful of ingredients, which makes it quick, healthy, and scrape out the bowl delicious. Come on along and let me tell you how to get this thing done…
Caprese salads are simple by definition, and usually only consist of tomatoes, basil, fresh mozzarella cheese and olive oil. But here’s the thing… fresh mozzarella, in spite of all of its many virtues, can be a bit of a yawner in the flavor department. In this recipe, the fresh mozzarella is given a little more personality by marinating it in olive oil, garlic, lemon zest and tons of herbs. I think you will find this to be a game changer in all things Caprese. The only thing missing here is a loaf of artisan bread and a bottle of wine…….
Have you ever heard the term ‘Necessity is the mother of invention’? Well, my mother, 
It is often said that ingredients from the same region naturally go well together. Such is definitely the case with salmon and blackberries. In this recipe, we season fresh salmon filets with salt and white pepper, then drizzle with olive oil and either grill or oven roast. When ready to serve, we drizzle with a rich and savory blackberry sauce that has been infused with fresh lime and ginger, and add a nice scoop of Garlic Dill Compound Butter….just think about that melting all over the salmon OH MY! Grab a napkin!!
Quiche is kind of a lost recipe, and I’m not sure exactly why that is. For sure, it’s a rich indulgence you probably won’t want to eat every day, but there are times when it’s a perfect remedy to right what is wrong in our worlds. Here’s my attempt to make it summery, and to lighten it up quite a bit. You will notice the standard piecrust that is traditional in these matters is missing – its just not my thing and makes me feel like too big of a food sinner if I eat it. In its place is a fairly thin, savory bottom crust made of grated Parmesan cheese and panko breadcrumbs. The inside is creamy with farm fresh eggs, half&half, and more herbs than you can shake a stick at. There is also a treasure trove of roasted zucchini and sautéed peppers and green onions. I’ve thrown in enough Jarlsberg and Mozzarella cheese to add that gooey element that is necessary in these matters. Finally, there’s an herb garden pesto you can drizzle on right before you dive in that give just the right amount of fresh, lemony kick to make every element sing at the top of its lungs together. I’m diggin’ it.