A Life in Food by real-life Chef Cheryl Bennett
Spinach Artichoke Pasta Salad is dressed with a light, lemony vinaigrette and topped with fat curls of shaved parmesan. Along with this orzo salad, it is one of our favorite summer meals.
This no mayo pasta salad comes together in record time. Ready in about 15 minutes, from start to finish, and then it’s off to the beach or hanging out in the backyard.
One pot meals are a lifesaver. Whether it is a special occasion or a busy weeknight – getting dinner on the table quickly, with a minimum of dirty dishes is always a win in my book. This one pot chicken pasta with creamy sun-dried tomato sauce is a crowd pleaser every single time.
We all need quick and easy recipes that we can make without much fuss. This is that kind of meal. It’s comfort food that tastes amazing, everyone will eat it without complaint and it’s really easy to make and clean up.
For me, I can’t ask for anything more.
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This easy lentil soup recipe will have dinner on the table with little effort. If you are a soup lover like me, you’ll want to save this easy recipe for those evenings when a bowl of soup makes the perfect supper.
Lentil soup is a classic for a reason. It is an easy soup to make, it requires a bit of chopping and not much else. It’s full of vegetables and it is delicious. This soup is filling and satisfying, but does not leave you feeling heavy.
Are you a fellow soup lover? You can find more soup recipes here.
Spinach salad is my favorite way to eat this leafy green. Topped with fresh and dried fruit, a zingy dressing and a few crunchy, toasted almonds. We’ve all seen or eaten the salad with strawberries, but this spinach salad uses perfectly ripe stone fruit and tangy blue cheese. It is by far one of my all-time favorite salads and you know how much I love a good bowl of greens.
Summer time is when I really enjoy salads. The anemic tomatoes of winter are happily forgotten and replaced with gleaming, juicy, bright red beauties. The delicious, but boring cucumbers can go on hiatus along with their carrot friends.
The same ol’ stuff that routinely finds its way into your salad can go by the wayside to make room for things like stone fruit. Sometimes we are on auto-pilot and occasionally get stuck in a bit of a rut. Considering all of the amazing things available to us in the summer, this is the time to branch out and mix it up.
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This post is sponsored by Idaho®Potatoes. All opinions are my own.
Potatoes. Everyone loves them and they are available year round. However, I’m sure you get stuck in the same potato rut like I do. You need new ideas! Well, this one is our new “Go-To”. It has tons of veggies, it’s healthy, it’s gluten-free and if you leave the egg off, it’s vegan.
We all have a piece of that or a hunk of this in the fridge just waiting to get used up in something , right? Here is the perfect way to use up a few of those ingredients that are hanging out patiently awaiting their destiny.
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Every now and then I buy random things and hope I can make something good with the various items that have found their way into my cart. Once in a while I’ll stumble upon something magnificent, on (thankfully rare) occasions it’s been a disaster, in which case the pizzeria is on speed dial and more often than not it’s pretty good, although I’m in no way getting sassy about it…
One of the ingredients that found their way home with me were finger limes.
