I’m on vacation in California, making fish tacos with homeade roasted tomatillo salsa and mango-strawberry margaritas. Yum!
Discount bananas have been inspiring me to bake, but there’s only so much banana bread one family will want to eat. So this includes three recipes: banana bread, banana scones, and banana cake.
Rhubarb is one thing we grow lots of in our garden – when we were asked to bring treats to a garden training, I though it was a good excuse to try this recipe, which uses a lot of rhubarb to feed a lot of people in one dish. The recipe included a very sweet nut topping which I think I might leave out next time, though it did dress it up nicely.
This is one of the most attractive and unusual salad recipes I’ve found. It goes well with a number of Mediterranean dishes and only takes a few minutes to have ready. I’ve tweaked the recipe to take out the only part I found labor intensive.
This unusual, colorful dish is one you can mix up in 10-15 minutes (depending on how fast you chop an onion). If you keep canned coconut milk and pineapple on hand, this is also an easy pantry dish, though it does taste extra special with fresh pineapple.