By Erin Alderson Cilantro and parsley are always on my weekly grocery list. Spend a couple bucks and you have a cheap flavor boost for so many meals. I keep them stored in an airtight glass container with a damp tea towel and I’ve had my bunches last for a couple weeks. Even with my favorite storage technique, I still end up with herbs leftover week after week. This list is 17 different ways you can use up the bits and pieces.
One quick note. Anytime I’m blending/pureeing cilantro or parsley, I use them stems. It’s a perfect way to use the entire plant …read more

Source:: Naturally Ella

By Summer Miller This month, Summer Miller is back, sharing her meal plans for April. Summer is a mom, a full-time food writer, and also helps test the fabulous recipes we bring you every week at Simply Recipes.
Warmer temperatures bring with them a familiar ease to life – more daylight hours, fewer coat buttons to button and less headwear to adorn before flinging open the front door and stepping casually into the sunshine.
Spring comes around to remind us that being outside is a privilege and not a punishment.
Continue reading “Meal Plan for April Week 1” »
…read more

Source:: Simply Recipes

By foodwishes@yahoo.com (Chef John) Like I said in the intro, I’ve never been a huge fan of quinoa, or tabbouleh, but for some reason absolutely love this green quinoa tabbouleh. Maybe it’s the size of the grain, which is actually a seed, or the less wheaty flavor, but for me this vibrant, bracing salad is significantly better with quinoa instead of the traditional bulgur wheat. Whether you do this with quinoa or bulgur, I recommend keeping the salad relatively simple, and then using it as a base for other composed salads. Of course, you can mix in diced tomato, cucumber, and chopped green onions …read more

Source:: Food Wishes

By Elise Bauer Hello spring and hello asparagus! What’s your favorite way to cook asparagus?
I love them grilled, roasted, baked in to a frittata, or made into soup. But if I’m honest with you, the method I use most often to cook asparagus is to shallow boil them on the stovetop. Continue reading “How to Cook Asparagus on the Stovetop” »
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Source:: Simply Recipes

By Erin Alderson Post sponsored by Lundberg Family Farms. See below for more details.
I usually show up to a party with two things: wine and a vegetable-heavy dish. Even for events that are laden with greasy fried things, I’m still there with vegetables (but don’t get me wrong- I’ll still eat the fried things too). It’s in my nature to be the vegetable lady. So, when Lundberg Family Farms asked me to develop a recipe to go with their line of tortilla chips for March Madness, I brought my vegetable game. This carrot dip is the perfect addition to your weekend March Madness …read more

Source:: Naturally Ella

By Stephanie Big ass, juicy beef back ribs are slow roasted then simmered with charred onion, ginger, shallot, and aromatics to create the beefiest pho ever. …read more

Source:: I Am A Foodblog

By Sally Vargas My first food memory is of sitting on a kitchen countertop watching Anna, the young German woman who came to our house to help with cleaning and tidying, pull a puffy pancake out of the oven.
It was the biggest pancake I had ever seen. She slathered it with butter, sprinkled it with lemon, and doused it with a snowy shower of powdered sugar. I was fascinated.
Continue reading “Savory Dutch Baby Pancake with Salmon and Fried Egg” »
…read more

Source:: Simply Recipes

By Karen Burns-Booth Creme Egg Cheesecake for Easter! A delicious Cadbury Creme Egg Cheesecake recipe by Georgia’s Cakes – this cheesecake is easy to make and would be a tasty and fun centrepiece for any Easter Sunday tea time table! Cadbury’s creme eggs are added to, and decorate this vanilla cheesecake, along with swirls of melted chocolate.

Cadbury Creme Egg Cheesecake by Georgia’s Cakes

Today is Maundy Thursday, the day before Good Friday and the start of the long Easter weekend, which is one of my Favourite times of the year; sadly, this year, due to a serious family illness, we will be travelling …read more

Source:: Lavender & Lovage

By Jacqueline Meldrum Do you take the time to make a special breakfast on a Sunday morning? Perhaps you make a full cooked breakfast? We have a very relaxed start to the day on a Sunday. We wake up a little later than usual (if we ‘re lucky), then we take our time to get ready for the day. I like to cook us something a bit more special for breakfast on a Sunday as during the week it’s a very rushed affair, with only Cooper eating a proper breakfast (usually porridge), while we rush around getting ready.Sometimes Cooper and I will make …read more

Source:: Tinned Tomatoes

By Bintu My super easy cardamom and lemons scones are just the thing you need for afternoon teas.
Continue reading Lemon Scones With Cardamom + A Luxury Lunch Menu at Recipes From A Pantry. …read more

Source:: Recipes From A Pantry

By Jacqueline Meldrum One of my Facebook page readers recently called me the Queen of Sandwiches. I suppose she may be onto something. I have shared rather a lot of sandwiches and wraps on my blog.There isn’t a great deal of inspiration out there and it all seems rather similar. For vegetarians there’s lots of cheese and pickle or egg mayo and for vegans there are endless recipes for salad sandwiches or sandwiches filled with chickpea spread. I hold my hands up, I’ve made a chickpea sandwich spread and it was rather good, but lets try something else.It’s so easy to become bored …read more

Source:: Tinned Tomatoes

By Megan Gordon There’s a coffee shop by our house in Seattle that makes a great, substantial chocolate chip muffin with a nice crusty top that isn’t at all too sweet. I’m quite smitten with it.
Recently, I decided to recreate them at home, only making them gluten-free and dairy-free so we could share them with our extended family and friends, many of whom have food sensitivities and allergies.
Continue reading “Gluten-Free Chocolate Chip Muffins” »
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Source:: Simply Recipes

By Helen This easy no churn Cadbury Creme Egg ice cream recipe has just three ingredients!
Continue reading Easy No Churn Cadbury Creme Egg Ice Cream at Fuss Free Flavours. …read more

Source:: Fuss Free Flavours

By foodwishes@yahoo.com (Chef John) There are so many things this pastrami-inspired rub would work wonderfully with, but these lamb top sirloins have to be right near the top of the list. The subtle gaminess of the meat works perfectly with the aromatic spices, which once activated by the heat and smoke of the grill, really create something fairly pastrami-like – just as long as you “overcook” it. Don’t worry, those quote marks are there for a reason. By “overcook,” I simply mean longer than we would normally grill a relatively tender cut of lamb. While this would be perfectly fine cooked to a rosy-pink …read more

Source:: Food Wishes

By Erin Alderson Post sponsored by California Avocado. See below for more details.
There are certain thins I didn’t learn about food until I moved to California. Looking back, I lived a rather sheltered food life in the Midwest. Citrus, pineapple, and avocados were magical year-round food that all was shipped long distances. I never questioned it because to me, an avocado in December was the same as one in July. Boy was I wrong.
March kicks off the California Avocado season and I’m excited to partner with the California Avocado Commission again (because fresh avocado cannot be beat!) Plus, avocados and spring produce are …read more

Source:: Naturally Ella

By Carrie Havranek Easter means it’s officially spring, and spring means fresh eggs, lamb, asparagus and artichokes, and citrus!
Whether you’re looking for something classic, or for a new dish to add to the mix, here are some of our favorite recipes for the Easter table.
Continue reading “10 Easter Recipes for Your Family Table” »
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Source:: Simply Recipes

By Becca @ Amuse Your Bouche Spring has sprung! Kind of! We have actually seen the sun a few times. And what better to celebrate the start of spring than this creamy gnocchi primavera (primavera literally means ‘spring’ in Italian). It’s packed with heaps of colourful veggies – leek, broccoli, tomatoes, asparagus, sweetcorn… and a creamy, cheesy sauce. So yum.

You’ll usually find this dish made with pasta, but I thought I’d use gnocchi for a nice change (and because I had some in the cupboard…). If you’re not familiar with gnocchi, they’re basically potato dumplings. Just like pasta, they don’t have a huge amount of flavour …read more

Source:: Amuse Your Bouche

By Stephanie Sweet and simple, these Miffy bunny buns will be a cute addition to any Easter table! …read more

Source:: I Am A Foodblog

By Grace Hall Today’s cute Easter themed raisin boxes make a great healthy option for popping into Easter baskets. You can make them yourself for a fun Easter snack or to pack in a lunch box in the run up to Easter, or let the kids get crafty and make their own – they’ll love having a healthy snack to eat at the end of their crafting session!

I created four fun designs for our Easter raisin boxes using easy-to-find craft supplies, but there’s plenty of scope for creating other designs too; try using different coloured paper, stickers, gemstones and any other craft supplies …read more

Source:: Eats Amazing

By Helen You will love this delicious cranberry smoothie with pea and avocado. Less fruit and more vegetables means it isn’t as sweet as most smoothies, but still bursting with flavour. Easy to make, it’s a great way to start the day.
Continue reading Cranberry Smoothie with Peas and Avocado (Gluten Free & Vegan) at Fuss Free Flavours. …read more

Source:: Fuss Free Flavours

By Marta Rivera Pastelón, the Puerto Rican layered meat and sweet plantain pie, is one of those recipes that can divide families.
Being a “Nuyorican” (a Puerto Rican from New York), I found this to be true when my husband and I came together over our first dish of pastelón. As a native Puerto Rican, he argued that my version “wasn’t the real deal.”
It was as real to me as his attitude, so I defended my version tooth and nail!
Continue reading “Pastelón (Puerto Rican Plantain “Lasagna”)” »
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Source:: Simply Recipes

By Irvin This easy-to-make giant skillet cookie is packed with M&M candies, as well as a sprinkling of crunchy flaky salt to offset the sweetness and give it a touch of sophistication. (Jump directly to the recipe.)

Back in January I posted on Instagram a photo of my cast iron skillet. I love my cast iron skillet but I had a confession that I don’t use it as much as I wish I did. It was buried in the back of my cabinet, with a million pot lids on top of it, behind bowls and plates. It’s a pain to get out and …read more

Source:: Eat The Love

By Grace Hall Today I’m sharing a fun project that my boys and I created recently, an Easter themed gingerbread house! This idea came to me when I found a leftover gingerbread house kit at the back of my kitchen cupboard, after we completely forgot to make it in the chaos of last Christmas. The shops are full of Easter supplies at the moment so I decided to re-purpose the kit for a more suitable seasonal treat for this time of year!

We filmed the whole process as we made it, which you can see in my quick tutorial video below. If you …read more

Source:: Eats Amazing

By Helen A creamy, dreamy Cadbury Creme Egg Fudge. So easy to make with only 4 other ingredients!
Continue reading Cadbury Creme Egg Fudge at Fuss Free Flavours. …read more

Source:: Fuss Free Flavours

By Culinary Road Trips Puerto Rico Address: Carretera 165 KM 6.2, Cataño, Puerto Rico
Hours: M-F 9am to 4:30pm, S-D 12pm-4:30pm
Bacardi was created by Don Bacardi in Santiago de Cuba in 1830 and later moved to Puerto Rico in 1936. The rum is 90% Puerto Rican rum now a days but it still has some Cuban influences. In the 1960’s they built the Cathedral of Rum where they make Bacardi. Today the Casa is environmentally sustainable with windmills and a zero waste system.
The Casa Bacardi has 3 different tours mostly aimed to tourist but definitely locals can also come: historical, mixology and rum tasting. Details of each …read more

Source:: Culinary Road Trip