Telling food stories, one kitchen at a time
Eggs Florentine Breakfast Salad with Easy Hollandaise Dressing is indulgent — I mean, look at that runny egg! But my recipe is sugar free and gluten free and my blender hollandaise is lightened up with a secret ingredient!
My family has this thing with Eggs Benedict. I know I’m not writing about Eggs Benedict per say, but that is definitely the inspiration behind Eggs Florentine Breakfast Salad.
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Farmer’s Market Succotash is the absolute best way I’ve ever eaten veggies in my entire life. The recipe keeps it simple, so we really enjoy the seasonal, farm-to-table summer flavors.
I’m not lying when I say this: I don’t think I’ve ever seen something disappear from my fridge faster than Farmer’s Market Succotash. It’s just a pot of vegetables. But really, really well-prepared, simply made, fresh, seasonal, farm-to-table vegetables.
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Grilled Peach Salad with Blue Cheese and Bacon is a simple recipe that’s easy to scale for one or four or twelve. Tangy blue cheese, salty bacon, and candied walnuts will have you going back for seconds!
I originally published this recipe THREE years ago. Yes, three. If you haven’t heard, The Every Kitchen had her third birthday last week. And we definitely want to talk about and eat Grilled Peach Salad with Blue Cheese and Bacon, but for dessert we should most definitely have Rainbow Sprinkle Vanilla Icebox Cake in honor of these past three years.
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Savory Spinach Cauliflower Oatmeal might be better than sweet oatmeal. Can we agree? Take 15 minutes to whip up this recipe and find out for yourself!
Good morning, friends. What did you eat for breakfast today? Oh yeah, toast with jam? bagel with schmear? Egg McMuffin? an apple? I, my friends, am eating Savory Spinach Cauliflower Oatmeal and I’m not sharing. (I mean, not sharing because there’s no one here to share it with, but if there were, if you were here, I’d probably pretend all my other eating utensils are dirty just so I wouldn’t have to share.)
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Ekkk. I know. This is very bittersweet for me. So many mixed feelings.
Let’s talk about the salad first, mmmkay?
I kind of wanted to call this Spring Bikini Salad because that’s mah goal. Beach volleyball will be here before we know it. And even if we don’t actually play, we wanna look good in our short shorts sipping on beachtinis. Am I right?
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I’m not gonna sugar-coat it. Lasagna is hard people. This is not your one-meal, 30-minute dinner dish. But if you’re okay with that, this dish is certainly worth the effort.
If you’re like me, sometimes you’re in the mood to get a lot of dishes dirty. Sometimes we want a challenge! Sometimes we need that cathartic kitchen time during which we are so consumed by the recipe that we don’t have time to think, eat, or breath anything else. If you’re in the mood for that kind of cooking session, this dish is certainly worth the effort.
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Back to the food!
Well, almost… I just want to say how much I love you guys. I’d like to write an entire warm-fuzzy post about all you blog friends, but I’ll keep it short and sweet and just say that I have the best Internet friends and the best in-person friends a girl could ask for and since I’m fat and happy on all the love in my life this past weekend, let’s lean out a little with something green.
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Know what I just did? I went to the gym. Actually, I walked to the gym, Body Pumped for an hour, then walked back, uphill both ways, I swear it.
And then, when I got back, I needed to cool off. So I opened the refrigerator door and stood there.
It took about two seconds for me to see the Tupperware container of Red Lentil and Summer Vegetable Thai Curry. I snatched it off the shelf as if it were going to disappear before my eyes, slammed the refrigerator door shut, and retrieved a fork. Then I proceed to eat cold curry straight out of the container, leaning against the counter, feeling no shame, first picking out all the vegetables, then slurping up all the noodles, practically licking the sauce residue off the plastic.
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