Admittedly, the last 3 months, our diets have been anything but healthy. Anything but homemade. Other than the Thanksgiving day turkey meatball washing-the-dishes-in-the-bathtub attempt, we’ve been surviving off of microwavable foods and takeout. We finally have some sort of light at the end of the tunnel when it comes to an install date of the kitchen, and all I can think of is what I want to cook…
The Kale Salad: I found this recipe on The Coveteur a few years ago, and it’s been a go-to ever since. The light crunch of the pine nuts and the salty goodness of the cheeses make this a summer staple in our house. Bryan requested salads last week, and I found myself wanting to pull this one out.
Balsamic Braised Short Ribs: Short ribs, balsamic vinegar, shallots, brown sugar… I can see these draped over creamy polenta with a gorgeous red wine.
These Waffles: You know that B and I are huge breakfast people. I’m looking forward to the lazy Sunday mornings that we can sit together in the sunroom, sipping mimosas, listening to jazz, and eating these crispy waffles. Ah, breakfast. I miss you the most.
Super Garlicky Shrimp Cocktail: My friend Karen made loads of this shrimp cocktail for a girl gathering years and years ago and directed me to the recipe online. While it doesn’t compete with the make-your-eyes-water shrimp cocktail that we love at St. Elmo, I wouldn’t mine firing this recipe up with a Caesar salad for a light dinner one night.
This Hash: Alongside thick bacon and topped with poached eggs (not baked in), this hash has been a regular brunch go-to. We made a huge batch the Sunday after our wedding reception when we had family in. If Bryan is out of town and a girlfriend joins me for breakfast, we’re at the table with this and a teeny bit of hot sauce. Something about the amount to Thyme and the sheer amount of garlic I add makes this the ultimate comfort breakfast food.
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