New England [Heart and] Kitchen By Grace Vallo
Hate the nasty white "stuff" around every orange segment? Wish you could just eat the juicy, tender part? I have the 5 minute tutorial for you!
August is the month of native farm stand tomatoes in New England which also means August is the month of the quintessential Caprese!
This is the recipe for the best peanut sauce ever.
Although it's difficult to narrow down my absolute favorite bruschetta toppings, Heirloom Tomatoes and Basil, Olive Oil Tuna Salad, and Garlic-Herb White Bean are classically irresistible.
The best ever Peanut Sauce and Thai-style marinated Pork (Or Chicken) Satay.
Summer cherry tomatoes and fresh mozzarella and basil become tenfold more drool-worthy when added to a sizzling pot of extra virgin olive oil, minced shallots and garlic, basil and hot pepper flakes.
Fresh mozzarella, shaved sweet onion, and arugula, along with crispy and salty serrano ham and sliced peaches, are tossed lovingly with a Meyer lemon vinaigrette.
Picture tender chicken and earthy shiitake mushrooms, surrounded by a sage-infused, bubbling crushed tomato sauce.
For the price, Sangiovese doesn't get better than this bottle.
What makes this Greek Salad extra special? The garlicky, lemony dressing, the crunchy veggies, the delicately shaved red onion, the tangy punches of kalmatas and pepperoncinis, and the crumbles of creamy feta cheese.
Lthough there are a million takes on stir fry, here's my favorite: Stir Fry with Roasted Cashews and Grilled Teriyaki Chicken.
Saturday crushed tomato sauce: never buy another bottled tomato sauce again! Warning - this recipe is for those who want to make a ton of homemade tomato sauce to freeze and use at a later date.
A homemade smoothie is one of my favorite healthy breakfasts or afternoon pick-me-ups.
The tanginess of lime, offset by the heat of ginger beer, is such a cool combination! With juicy, fresh peaches added to the mix, sweetness, tanginess, and heat intertwine to make the perfect late-summer cocktail.
A layer of dark chocolate teeming with salted, crushed almonds.
My mom's birthday this year was one of those strange, bittersweet moments that you try to make sense of.
The Slanted Door's signature dish is Shaking Beef.
A deeply red wine upon gaze, with aromas of muddled cherries, blackberries, cracked pepper and espresso.
I'm telling you - you'll rethink how good a chicken salad can be when you've had this! It's just.
Olive Oil French Fries, either plain with salt, or all fancy and delectable - with parmesan, salt, garlic, cayenne, and parsley.