It’s so easy for me to get into a rut when making salads. I find myself often relying on cheese as a primary flavor booster. But since I’m trying to keep my dairy intake down to a respectable level, (you know… somewhere below putting cheese on absolutely everything) I’ve been working on branching out this summer.
So… there’s always a first time for everything because today is the first time I’ve ever put 2 recipes on the blog in one day! But here’s the thing, I made these s’mores brownies last week, and they were so good I just knew I had to get them out in time for the 4th of July. However I forgot I already had my Grilled Summer Veggie Pesto Pasta Salad scheduled to come out.
When I did a poll over on Insta Stories to see whether I should make a honey mustard or a ranch trail mix, honey mustard ended up winning. But it won by just the narrowest of margins. So I felt like I really needed to make a ranch version as well.
I never get enough of the sweet spicy combo, and it’s one of my favorite things about so many Asian inspired meals. Hot, Sour, Salty, and Sweet with Spice added in are flavors that are fun to mix and match. I never really thought too much about it, until I read all about it in a cookbook, (called of course Hot, Sour, Salty, and Sweet). The authors talk all about how different dishes from every Asian country fall into these categories.
I grew up eating blueberry pancakes as a special ‘weekend treat’ type of breakfast. Most of the time they were actually huckleberry pancakes since they grow here in Montana. They have a indescribably wild and wonderful flavor since you have to forage them straight from the forest. But a close second is wild blueberries if you can find them in the freezer section at your grocery store.