I enjoyed this refreshing summer salad as a light dinner one evening, so I put together just enough for one person. It would make a great dish to take to a potluck or to serve with dinner when you are grilling. It can be made to serve 1 or 50, with ingredient adjustments to fit your menu.
Summertime is grilling time here on the farm, and I love trying new recipes. This recipe uses marinated pork tenderloin, parboiled sweet potatoes, and chunks of fresh pineapple skewered together and grilled to tender, juicy perfection.
Our Cook the Books selection for June/July is Kitchens of the Great Midwest by J Ryan Stradal, chosen by Simona of Briciole.
We had a glorious 12-day stay in Greece. You can read all about it and see photos in this post. As always, we are happy to be home. While we were gone, Marissa's sister moved back to Michigan. We are excited to get reacquainted with her.
I just happened to be vacationing in Greece during this World Wine Travel event, in which Camilla of Culinary Cam invited us to explore up-and-coming wine regions. I was not too familiar with Greek wines, but I did know that Santorini is the most popular wine region. I decided to explore Greek Wines outside of Santorini.
Day 1 and 2- A looooong and tiring flight that lasted from 9 PM ET on 6/1 and ended at 10 PM (Greece Time) on 6/2 that included a 2 1/2 hour delay in CDG as we sat on the plane at the gate awaiting to take the last leg of our flight. We arrived at the hotel, checked in, ordered room service, showered, and crashed.
A popular street food in Venezuela, these hot dogs are dressed with cabbage, onions, and crunchy potato sticks, then drizzled with a savory sauce.
