Baked Pear and Arugula Salad (Barefoot Contessa)
Baked pear halves stuffed with melted Stilton blue cheese, toasted walnuts and dried cranberries, drizzled with a Port wine, apple cider, olive oil, lemon and brown sugar vinaigrette. AKA heaven on a plate.
Did you know that I have a secret obsession with delicious food? Cooking it, eating it, photographing it, sharing it. I'm no pro, but it's true. I enjoy the art of presentation. I live for experiencing new tastes together that I never thought would work, i.e. roasted watermelon and cayenne pepper. This is sort of a new development and just another trait I'm pretty sure I inherited from my dad. I'll be honest, many nights end in Lean Cuisines or canned Lentil Soup, but when I have the time and energy, I find myself inspired to try something adventurous. Most of the dishes I try are not attempted in bulk; Wes is usually my guinea pig for a meal for two.
My go-to Caprese Salad. I LOVE a good salad. This one takes about 2 minutes to throw together: Artisan lettuce mix, cherry tomatoes, fresh mozzarella, prosciutto, Texas Toast croutons, Newman's Own Olive Oil and Vinegar dressing, cracked pepper. De-LISH.
Zucchini-Potato Pancakes with Prosciutto and Plain Yogurt (Williams-Sonoma) This one was a winner with Liam. So many great tastes together and great for breakfast or lunch.
Chicken and Artichoke with Garlic Sauce (Primal Blueprint Quick-and-Easy Cookbook)
With a prep and cook time of less than 30 minutes, you'll still have time to paint your nails and shave your legs before dinner time! The perfect grain-free/sugar-free dinner dish, or couple with some whole-wheat pasta or garlic bread if you're not into the primal thing.
While I love cooking, I don't have the same enthusiasm for baking. My family tries not to eat sugar anyway, so I guess we don't consider it a huge domestic loss. It's just that I've had SO many bad experiences baking at 7,000 feet; I can't seem to get the flour/water ratios to work! And if you don't get things right, you've just wasted a good one to two hours of your life. I'll leave the cupcakes and layer cakes to someone else. However, thanks to my mom, I do make a mean pie. Well, pie crust. ;-)
Bon appetit!