This dressing is like summer in a jar. It is zesty, bright and perks up anything I have put it on. Mostly we use this dressing for green salads, but it is also really good tossed together with new potatoes in the Spring. You can even put it to use for breakfast. Take about ten cherry tomatoes cut in half, toss with a little dressing and serve over an omelet.
This basic, easy to assemble salad is a follow-up post to the Roasted Sweet Potatoes. Together these two recipes make up dinner at least once a week for us. This recipe is just a guide, you can use whatever vegetables you have on hand. Sometimes I use only a couple of vegetable toppings if I’m in a hurry or we haven’t been grocery shopping in a bit. The point is this dinner is about being easy and customizable.
Roasted Sweet Potatoes with butter and sea salt are my new favorite thing for dinner. Sweet potatoes with olive oil and sea salt are a close second but butter wins out every time for me. Now these are really good, but truth be told, they are also my favorite because they are so quick and easy to make.
Envision a sticky, chocolatey crust with a satin smooth chocolate filling. I just finished a piece and already I want another. You know how there is that “be good” voice saying “probably better not”. Well, she has nothing to say because this is pretty healthy as far as desserts go. Plus, one bite brings on a chocolate induced silence. Nothing but pure bliss.