Food & Drink

Harvest Salad with Citrus Champagne Vinaigrette

Harvest Salad with Citrus Champagne Vinaigrette

One of the best ways I've learned to eat more salads during the week, is to prep many of the ingredients ahead of time. It's truly been a game changer in my ability to create seriously delicious salads...the kind that everyone wants to eat! Usually on Sunday afternoons, I'll start washing and chopping away, and roast several sheet pans of veggies. I also cook a big batch of grains, like brown rice, quinoa or bulgar to add to our salads or for quick side dishes during the week.

This Harvest Salad is one of those mid-week meals that comes together quickly and tastes absolutely amazing! And the vinaigrette? You'll be wanting to pour it on everything...roasted root vegetables, couscous, grilled chicken or fish. It's sooo good!

Cider Glazed Mini Pumpkin Donuts

Cider Glazed Mini Pumpkin Donuts

It's that "pumpkin spice" time of the year. It seems like everywhere you turn, they're adding it to something. I've never tried one of those famous Pumpkin Spice Lattes that are all the rage but I do have a fondness for Pumpkin Pie frozen yogurt. It's like having a frozen slice of pie without the crust....yum! I also enjoy a slice of pumpkin bread on occasion which got me to thinking, instead of making bread this year...what about mini baked donuts?

Blackberry Farm: Reception & Dinner

Blackberry Farm: Reception & Dinner

After my incredible afternoon touring the farm, I was invited by the Southern Food Writing Conference to attend a champagne reception in the garden, followed by a lavish dinner in the barn. It was in conjunction with the International Biscuit Festival, and the guests were there to celebrate, and dine on, authentic and inspired Southern cuisine.

Raspberry Almond Coffee Cake

Raspberry Almond Coffee Cake

This coffee cake would be the perfect sweet ending to a Mother's Day brunch...or any brunch really. It's a delicate, buttery cake, packed full of raspberry goodness with a hint of almond. And if there's any left, it makes quite the treat for breakfast, with cup of hot tea or coffee alongside.

Food Crafting 101

Food Crafting 101

The Food Crafting 101 class at The Institute of Domestic Technology, began with bread making. Erik Knutzen of Root Simple, started off by sharing his thoughts on various flours and yeast, followed by a hands on demonstration for making our own Twenty-One-Hour Boule. Now, I know that sounds like an enormous amount of time to make bread, but it's only about 10 minutes worth of work, the remaining time is resting & rising the dough.