I love Kelly’s Jelly Strawberry Habenero Jelly. I love it with cheese and crackers, but I do find that it would take a LOT of cheese and crackers to use up a jar. This is another great use for this delicious product. You could also make this with a mixture of hot pepper jelly and sweet jelly.
Continue reading Bacon-Wrapped Shrimp Salad with Pepper Jelly Vinaigrette
This is a great entree salad that can be made with what you have on hand. However, it’s so good that I often will buy ingredients specifically to use in this salad.
The dressing is made with Tahini and Miso, a couple of long-lived staples that are always in my fridge. The salad ingredients can be a hodgepodge of fresh vegetables, and frozen or pantry items.
Continue reading Clean-Out-the-Fridge Salad with Miso – Tahini Dressing
It can be a challenge to find healthful food when you are travelling. The food that is available on the plane is typically heavy, meat ridden and awful. Even finding something healthy in the airport can be a challenge. Vegetarian options tend to be heavy with dairy or completely bland. I’ve stopped fighting the battle to find healthy options in the airport, and I’ve taken to carrying on a bento box meal whenever possible.
This quinoa salad is packed with healthy veggies and flavor. It combines classic Mediterranean flavors like olives, lemon, olive oil, parsley and feta. I’ve added some shrimp in this version as well. This is vegetarian if you omit the shrimp and vegan if you omit the feta.
Continue reading Leaving on a Jet Plane