The grill ran out of juice so my Grilled Mexican Salmon Salad had to become a Seared Mexican Salmon Salad.
Not to worry. It was full of flavor. And searing the salmon made it juicy on the inside with a delicious crust on the outside.
I loved how pretty the dinosaur kale looked before I turned it into a salad. And my version looks a lot like the Green Chef photo.
I’m serious. You need to try it. Get a week free here. You’ll like it. I promise.
Ok. You are going to need this link by the time I’m done sharing about tonight’s dinner.
Dinner was phenomenal. Harissa Glazed Pork Chops with Braised Green Beans and Carrots and a side salad from Green Chef.
I didn’t have to think. Didn’t have to plan. Just pulled out the color-coded ingredients and made dinner.
It was full of flavor. It was all Paleo, which is important to me even though I don’t always eat Paleo.
If you haven’t tried a subscription box, I urge you to try it at least once. It is amazing. And I love it. It will be something we do off and on for a while. Because hello convenience.
I’ll give it to you again. The link to try it for a week. See if you like it. Tell me what you think.
Nothing beats a hamburger on the grill.
Lately, I’ve been grilling up some mean hamburgers. I found some delicious seasoning mix called Fennel and Fire’s Hambuger Blast. And it is life changing.
I paired my burgers with fried potatoes, lady cream peas and sautéed lemon pepper okra from Me & McGee Market in North Little Rock.
It was summer produce perfection.
I absolutely love having a farmer’s market in my backyard. I actually have three within a couple miles of each other so I like to share the love.
What have you been grillin’ lately? Favorite summer dinners? Favorite farmers’ markets?
I love brunch.
If you’ve read this blog over the course of its life, then you know how much I love to share brunch ideas.
Today’s brunch is all locally sourced and absolutely delicious.
It all starts with simple ingredients. Rainbow chard. Farm fresh eggs. Local butcher shop bacon.
My new favorite place to go on Saturday mornings is Me & McGee Market in North Little Rock. It is a gorgeous little farm stand with all the freshest veggies and fruit.
The produce and eggs are so pretty it’s hard to pass them up. So I didn’t.
Swiss chard is one of those greens I avoided at the grocery store. But thanks to my experiment with Green Chef, I have mastered fixing them to be so delicious. And you only need about three ingredients.
Sautéed Rainbow Chard
You will need:
Slice the bacon into small bits. Sauté until crisp and most of the bacon fat has rendered.
While the bacon cooks, prep the chard. Slice down the sides of the center stem to remove leafy greens. Save the stems. Slice stems into bite sized pieces; set aside. Roll chard leaves into a bunch, and slice into ribbons.
Remove bacon from pan. Add chard stems to bacon grease. Sauté for 3-4 minutes. Add garlic and season with salt, pepper and red pepper flakes.
Add leafy greens to hot pan. Sauté until chard begins to wilt. Add more pepper, red pepper flakes and salt, if desired. Remember the bacon is salty. Add cooked bacon back to the pan.
Heat oil in a separate pan. Fry egg until yolk reaches desired consistency. I like mine runny in the middle.
Plate chard and top with fried egg. Enjoy.
I love greens, but I’ve never taken the time to make them. With this cooking method, I plan on making them all the time.
What if you could eat the foods I cooked every day?
What if they were available to you in the correct portion size?
What if all you had to do was reheat and eat?
Would you be down for that?
People have been asking me to make food for them for as long as o can remember. Comments on photos and blog posts. Direct messages on Facebook. And I’ve always kind of thought of it as the highest compliment.
But what if I did do it?
Would you be interested?
I’m taking a poll. To see how many people are interested in homemade lunches and/or dinners. This is all purely an experiment to see if there is interest.
If you respond, I’ll create a menu, and we will see what happens.
Leave your comments, and let me know what you think.
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