Kale Pesto is an unlikely deliciousness and it came about as many good ideas do – at Farmer’s Market! It finally occurred to me that kale could be used for something other than Green Smoothies. I asked one of my favorite farmers how she prepares it, and she said she makes pesto with it. Now that’s an idea I probably wouldn’t have ever had on my own!
My husband declared these ‘better than my favorite potato chips’! They have that sweet-salty thing going on with just a hint of spicy, and the addictive depth of flavor from the curry spices. That’s why they’ve quickly become our new favorite snack. It’s a bonus that they are really quick and easy to make.
The idea for this Meat Lover’s Pizza Burger formed in my head while standing in line at Costco. A couple of us started talking about what we were going to make with the gigantic packages of 6 portabello mushrooms we were buying. One woman said that she likes to use them instead of buns for her hamburger and the other woman said that she likes to make mini pizzas. On my way out the door, the light bulb finally popped on, and I thought “why not have both?” So… here we are with a Pizza Burger, you never know what kind of yumminess will evolve at the grocery store.
Bacon wrapped… those are some tasty sounding words! Lately I’ve been wrapping just about anything with bacon and grilling it, but this recipe is my favorite so far. Bacon and barbecue sauce is a great combination. The smokiness of the bacon brings out the best in barbecue sauce and it’s all amped up with the searing heat of the grill. Bacon does double duty in this recipe because it keeps the chicken extra moist and we all know that barbecue sauce and chicken is a classic. So, put it all together and it’s a win-win kinda situation!
Roasting asparagus brings out all of it’s natural goodness. It’s sweetness and flavors intensify with the heat. After eating asparagus steamed or raw for most of my life, roasted definitely bring things to a whole new level. I believe it was the Barefoot Contessa who first did Parmesan Roasted Asparagus, but who can keep track anymore? My version of this dish is so simple, that I hesitate to even call it a recipe. However, it’s so good that I made a recipe out of it.