total posts: 95
Tom Kah soup - coconut milk, lemongrass, chicken, chili paste, mushrooms - from Kaosamai thai food truck in Seattle, WA.
A rich chilled no-cook soup made with juicy peaches and tomatoes, with just a bit of jalapeno pepper for a kick.
The perfect tailgating food: guacamole with fresh corn.
A delicious sangria, guaranteed to cause instant happiness.
Fresh apricots, roasted, then turned into delicious scones.
Frozen mango margarita made with mint-infused simple syrup.
Homemade pizza dough made with white wine and honey; topped with chicken sausage, thinly sliced red onions, and broccoli.
Summer fruit salad with mint sugar
Creamy risotto made in the pressure cooker! Fresh corn makes it extra special.
Tomato and watermelon pair perfectly in this refreshing summer salad with basil vinaigrette and a sprinkling of feta.
Almond cake - rich, satisfying, delicious, and easy to make.
Moist buttermilk corn muffins made with fresh corn.
Avocado and mango salsa, with a kick from jalapeno. A great side dish to serve with fish or grilled meats.
Pomegranate gelato - cool, creamy, and refreshing.
Strip steak marinated with a delicious olive oil and herb marinade - recipe adapted from Thomas Keller's Ad Hoc at Home version.
Sweet summer corn and black bean salad, with torn romaine lettuce and cherry tomatoes.
The Pamplemousse Cocktail - pomegranate juice, vodka, grapefruit juice, and lime juice.
Orecchiette pasta with peas, asparagus, and bacon. A great springtime/summertime meal.
Fresh St. Augustine shrimp, roasted simply with rosemary and thyme.
Potato gnocchi, melt in your mouth pasta. The perfect comfort food.
The Mulderbosch cabernet sauvignon rosé from South Africa - a great weeknight (or weekend!) wine.
Roasted red pepper and pine nut dip. The perfect make-ahead appetizer.
Simple lunch of tomato and goat cheese tart with fresh basil from the herb garden.
Plant City strawberries put to good use in a strawberry-almond cream tart.
The vegetable you just thought you hated: shaved rutabaga with butter.
Grilled pork tenderloin with a spicy lemon, rosemary, and red pepper marinade.
These lemon shortbread bars were made in a one-to-one ratio of lemon filling to shortbread, just enough tartness to balance the sweetness.