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Cooking in Germany – Riesling & Salmon Date Night

27 Apr

IMG_0319‘We are not winemakers; we do not make wine. We simply prepare the environment for wine to come into being’. 

I read this quote recently in a book by a German wine importer. Terry Thiese thought it was worth noting and so do I. This Riesling grower has humbly admitted that he is at the mercy of his land. All that consumers appreciate about his wine has been credited to his soil. I love it. I am reminded that I don’t make food… I only prepare it. I am blessed with a generous variety of local meats and produce. I marry ingredients together that will hopefully come alive on your plate as they have in my home. See below for a quick and easy date night recipe that I recently concocted with all that I have embraced in Germany… Mosel Riesling and farmers markets! I couldn’t help but weave in a little story from our recent travels that helped inspire this post 🙂

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Limitless Fried Green Tomatoes

25 Feb

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‘Argue for your limitations and you get to keep them’. – Liz Gilbert, Big Magic

I put a healthier twist on this southern style recipe. No limits to how you can prepare fried green tomatoes! Living in the south for a month… I had to cook up this classic. Slice tomatoes and drench with egg wash. Coat with crushed macadamia nuts or bread crumbs and fry over high heat in skillet coated with olive oil. Garnish with goat cheese and balsamic vinegar. A tasty alternative… zucchini instead of green tomatoes. Inspired by Vic’s on the River in Savannah, Georgia. Read on to hear about the Muir adventure that inspired this recipe…

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Be a Machine… Eat Green

9 Jul

Three recipes centered around the greens we should be eating daily… don’t worry, wine pairs well with a few too!

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Color Me Happy: Roasted Vegetables

15 Oct

Within one single townhouse, my husband and I have managed to display almost the entire wheel of colors on our walls: burgundy, royal blue, gray, ocean blue, brown, and we even have an orange wall! As if I’m not already getting enough of a vibrant uplift within my own quarters, I still find myself moseying around outside every chance I get during this season to soak up the Autumn delight. The polychromatic craze I’ve been embracing has thus transferred to my kitchen. Below is a roasted vegetable recipe with a Spanish inspired dressing. Simple, colorful, versatile, and simply delicioso!

Chop enough of the following into small cubes to cover a sheet tray.

  • beets
  • brussel sprouts
  • red and orange sweet potatoes
  • shallots or red onions
  • carrots
Sprinkle the vegetable display with the following:
  • extra virgin olive oil (preferably spanish for its pungent earthy characteristic)
  • smoked paprika
  • sherry vinegar
Roast in the oven at 400 degrees for 45 minutes and toss once halfway through baking. Serve alongside meat of choice.

Jumpstart Your Week in Autumn

24 Sep

An apple chicken salad to make on Sunday and enjoy all week… eat right and feel better through the Fall season!

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