Some new recipes I’ve tried lately that I really enjoyed:

Bacon Wrapped Grilled Peaches with Balsamic Glaze

These were really different, but the sweetness of the peach against the smoky saltiness of the bacon was really a nice flavor explosion in your mouth. And with fresh basil from the garden, I liked them even better.  But then again, I would eat just about anything if you put balsamic glaze on top of it.

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Shrimp Salsa

Cold and light and really flavorful.  Served with cucumber slices for dipping, it makes a super healthy appetizer to go with our cocktails.

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Sweet Chili Salmon

The recipe calls for this to be done with skewers, but I wanted to do it with whole filets because I was feeling too lazy to chunk up the salmon and skewer it.

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Mongolian Beef & Broccoli over Cauliflower Rice

This is done in a slow cooker, and is just so easy.  Putting it over cauliflower “rice” makes this a super healthy yet satisfying meal.

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Turkey Caprese Meatloaf Cups

These are actually something I’ve already made this year . . . rather unusual for me to repeat a recipe, but these are SO good.

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Roasted Red Pepper Soup

This is my own recipe with ditalini pasta, chicken, basil, spinach, mushrooms & zucchini.  It’s a thick, hearty soup, with a roasted red pepper and tomato broth that is so soul-satisfying.

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Beef Tacos in Lettuce Cups

Light and delicious!

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Baked Brie with Blackberry Smash Salsa

This was an adventure for me.  I don’t typically care much for the berry/savory herb flavor combination, but it was so pretty that I had to try it.  This also has jalepeno peppers in it, and the flavor is really spectacular mixed with the buttery brie.

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Strawberry & Blueberry Cheesecake Icebox Cake

This is a great “cheater” recipe, as there is no baking or cooking of any kind required.  It’s made with golden Oreo cookies, coolwhip, cheesecake instant pudding,  and strawberries and blueberries.  I only made it because it was red, white and blue and I needed a patriotic dessert for Memorial Day.  I’m not usually a big fan of any dessert that doesn’t have chocolate in it, but this was delicious.  And even good the next morning for breakfast, from what I hear from our guests who took some leftovers home with them. 🙂

 

Apple Crostata

Another of my hero, Ina’s recipes.  The crust on this is wonderful.

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Ceviche

I could eat this all day, every day.  So light and flavorful, and literally 5 minutes to prepare (prior to the 4 hours it takes to marinate it).

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Kale Salad with Meyer Lemon Vinaigrette

My new favorite salad.  If you haven’t had a kale salad, you’re really missing out.  Kale is really heartier than other salad greens, so to me, it’s more filling.  Also, you can save the leftovers of a dressed kale salad, and it doesn’t get soggy.   The bright lemon vinaigrette on this is so good and I’ll be using it for other salads too.

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And just for fun, my new egg mold from my son. Meow!

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Written by Jennifer Cartledge