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Irish Soda Bread

Ever since we returned from our trip to Ireland this summer, I have been dreaming of soda bread. I adapted this recipe from a soda bread recipe I found on epicurious.com. Slather slices with Irish butter or the highest-quality butter you can find to take it to a whole new level.

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Polenta Caprese Stacks with Honey-Balsamic Drizzle

Serves 4 to 6

I love this twist on the traditional Italian salad. Crispy, hot slices of pre-cooked polenta logs are the base for tomatoes, fresh mozzarella, and basil, and a sweet balsamic dressing takes the flavor to the next level.

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Mediterranean Farro Salad

Serves 4

This is one of those “everything but the kitchen sink” recipes that I created when I was trying to clean out my fridge. The oil from the jar of sun-dried tomatoes adds an extra “oomph” of flavor to the vinaigrette. Because you can make it ahead, the salad is perfect to take to work for lunch. You can also serve it as a side dish instead of as a 1½ cup main dish serving.

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Sugar-Crusted Strawberry Shortcakes

Serves 10

A pillowy dollop of Coconut Whipped Cream is the perfect pairing to the macerated strawberries and crunchy sweet biscuits of this dessert. If you’d prefer, substitute whipped organic cream sweetened with cane sugar, honey, or pure maple syrup.

COCONUT WHIPPED CREAM

Makes 1 cup

This is one of those cool “who would’ve thought” recipes, and if you’re lactose intolerant or just want a healthier option, it’s a great mock whipped cream. Don’t throw away the coconut milk liquid you set aside in this recipe. Use it to add extra flavor to Thai-inspired dishes, or try it as the liquid in your favorite homemade smoothie.

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