K is for Kale and a Book Review

Baby Kale Salad with Steak and Citrus Vinaigrette is a delicious, healthy, and enjoyable meal now that the weather is breaking and the grill is fired up.

K is for Kale......

The Quail and Olive Citrus Beet Salad, A Book Review, and the Weekly Menu

 I took the Angel Face to California in March.  We had a great time visiting with my brother and his family, going to the beaches, and traveling the Pacific Coast Highway.  On our way back to the San Francisco Airport, we stopped in Monterey for a night to visit with my friend, Camilla.

We met at The Quail and Olive, owned by Cam's friend, Analeise.  It is a lovely store, and I excitedly picked out some products to ship home.  

T is for Tomato

Michigan's Tomatoes are prolific and nearing the end of their growing season as summer comes to an end.  Peaches are being harvested, and the last of the Sweet Corn is found at street-side stands.  I took all of this end-of-summer bounty and created this gorgeous salad.

Simple Green Salad with Shrimp and Lemon Vinaigrette paired with Gerard Bertrand Rose #Winophiles

The Winophiles are here to help you get ready to celebrate Rosé Day on June 14th.  We will be sharing reviews of French Rosé Wines, and some of us are sharing the meals with which we paired them.  

I'm starting things off with a wonderful bottle of Cote des Roses wine from Gerard Bertrand.  I always have a bottle of this wine in my refrigerator during the summer months.

A is for Apples as we Ring in 2025 on the 7th Day of Christmas

This delicious, nutritious salad features apples both on the salad and in the dressing.  

Fresh Peach and Blueberry Salad with Roasted Beets #SundayFunday

Tender Baby Greens, topped with Fresh Peaches, Plump Blueberries, Roasted Beets, Creamy Feta and Crisp Walnuts dressed in a Balsamic Vinaigrette.

The Sunday Funday Bloggers are sharing recipes with Peaches today.....

Beef Tongue Vinaigrette and A Review of Under Cooked #CooktheBooks

 Slices of tender, lean, beef tongue marinated in a garlic, onion and pepper vinaigrette.  This dish is delicious to serve as an appetizer by itself, as part of a charcuterie or as a topping for a green salad.

If you have never tried beef tongue this would be a great first recipe.......

Salad topped with Lobster and a Review of The Island

I had originally named this post Lobster Salad, however, not wanting to confuse any readers who might be searching for a traditional lobster salad made with mayo, celery, and herbs, I changed the title to Salad topped with Lobster.

Tender mixed greens topped with Lobster Claw Meat and drizzled with a Citrus Dressing is a wonderful light lunch or first course.

Fresh Fig Salad for Mid Autumn Festival and Ma'a El Salama #SundayFunday

 Fresh figs are available here in Michigan for just a short while in early fall.  I always buy a case (or two) but they have a very short shelf life so you need to use them quickly.  This amazing salad is a great start to a fig-centric feast.

The Sunday Funday Bloggers are sharing Fall Flavors to celebrate Mid Autumn Festival......

Grilled Chicken Salad with Raspberry Vinaigrette #SundayFunday

We have enjoyed a lot of Main Dish Salad Suppers this summer and a great way to change them up and keep your Weekly Menu exciting is by making new and delicious homemade dressings.

I took this Grilled Chicken Salad to new heights in just minutes by whisking together a dressing of fresh raspberries and fresh basil from my garden.

Fall Salad with Balsamic Vinaigrette inspired by The Wizard's Butler #LitHappens

Crisp Romaine lettuce, dried cranberries, candied walnuts, apple slices and blue cheese dressed in a delightful Balsamic Vinaigrette.

I was inspired to make this salad after reading The Wizard's Butler......

Celebrating the Holidays with Albino Armani and the Weekly Menu featuring Leftovers

Suzanne of Vigneto Communications invited me to join her in a Webinar learning about Albino Armani Wines.  I was provided with 4 bottles of wine for tasting purposes.  No monetary compensation was given and all opinions and writings are strictly my own.

I decided to open up the Cuslanos Amarone Del Valpolicella to pair with our traditional American Thanksgiving Dinner.

Tri Color Potato Salad #BBQWeek

This delicious salad begins with 3 varieties of potatoes tossed in wine while still warm and then dressed with Dijon vinaigrette.

Every BBQ needs Potato Salad and this version is perfect.  It is served at room temperature and is safe to leave out without refrigeration during those summer get togethers.

Mixed Greens with Roasted Golden Beets and Lemon Vinaigrette #ImprovCookingChallenge

This wonderful salad of mixed baby greens tossed with a lemon vinaigrette and topped with roasted golden beets and crumbled feta cheese is a delicious way to celebrate spring.

We are serving up lettuce and lemons this month over at the Improv Cooking Challenge.....

Blood Orange Salad with Pecans and Blue Cheese #ImprovCookingChallenge

Tender mixed baby greens and blood orange segments, tossed in a blood orange vinaigrette and topped with pecan pieces and blue cheese.

We are sharing Orange and Olive Oil recipes today for the Improv Cooking Challenge......

Grilled Chicken Salad with Blueberry Vinaigrette #BlueberryWeek

This delicious main dish salad of mixed greens tossed with fresh blueberries, peaches, cucumbers, cheese, dried cranberries and candied greens is topped with citrus marinated grilled chicken breasts and drizzled with a homemade blueberry vinaigrette.

The Festive Foodies are celebrating Blueberries all week long.......