Whether in fashion or art a colorful or polished pattern gives a
bold and contemporary flair to the source. Let the source be seen.
Everyone loves this dip!
Whenever my sister has a party – she requests it.
With the ingredients handy, it takes 5 minutes to make.
1 c sour cream
1 c mayonnaise
1/4 c heavy cream
1 tsp dried oregano
1 tsp dried basil
1 tsp garlic powder
1 tsp onion powder
2 1/2 tsp salt
1 tsp black pepper
2 tsp smoky paprika
2 tsp honey
Put all of the ingredients into a mixing bowl and whisk until well mixed.
Refrigerate until ready to use.
Serve with vegetables
Purple has continued to inspire me throughout the past few months.
With Radiant Orchid as Pantone’s Color pick for 2014 (see post here)
we have seen it invade homes and wardrobes everywhere.
Chihuly’s exhibit in Denver (see post here) and my recent vacation to Napa
(yes, wine is a shade of purple) shows how enticing the color can be.
After attending a Sherwin Williams’ ‘No Shrinking Violets’ presentation recently
I was ready for a follow-up post on the color of the year.
click on photos for source
If deep shades aren’t your thing, try the pale tones.
A little glitter updates typical polish.
Chihuly’s purple glass paired with seasonal purple flowers at the Denver Botanical Gardens were incredible.
A Nickel and Nickel tour in Napa left us filling out order forms at the tasting.
Yes, purple does evoke good feelings.
Maybe it was subconscious, but I did wear it in Napa.
It’s hard to do purple on an entire exterior, but it’s great as an accent.
West African Peanut Soup
Made with a simple combination of peanut butter, tomato paste and collard greens,
this soup comes together quickly and would be a great weeknight meal.
If you love spicy flavors like me, don’t hesitate to use liberal amounts of ginger and garlic.
6 cups low sodium vegetable broth
1 medium red onion, chopped
2 tablespoons peeled and minced fresh ginger
4 cloves garlic, minced
1 teaspoon salt
1 bunch collard greens (or kale), ribs removed and leaves chopped into 1-inch strips
¾ cup unsalted peanut butter (chunky or smooth)
½ cup tomato paste*
Hot sauce, like sriracha (AKA rooster sauce)
¼ cup roughly chopped peanuts, for garnish
In a medium Dutch oven or stock pot, bring the broth to a boil.
Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste,
then transfer 1 to 2 cups of the hot stock to the bowl.
Whisk the mixture together until smooth,
then pour the peanut mixture back into the soup and mix well.
Stir in the collard greens and season the soup with hot sauce to taste.
Simmer for about 15 more minutes on medium-low heat, stirring often.
Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts.
full recipe here cookieandkate
Summer gardens are at their peak – loaded full of fresh vegetables and herbs.
The time couldn’t be better to make one of my favorite go-to pasta dishes
for the ultimate summer meal.
I love that you use less pasta by including zucchini ribbons –
and I often add squash ribbons and use the amazing local Ohio City Pasta Lemon Basil fettuccine.
If you don’t have your own garden, all of the ingredients for this dish can be bought
at the North Union Farmer’s Market in Chagrin Falls on Sundays.
Ohio City Pasta can be purchased all year round at the West Side Market in Cleveland.
FARMERS’ MARKET PAPPARDELLE
ACTIVE TIME: 25 MIN
TOTAL TIME: 30 MIN
3 garlic cloves, minced
3 tablespoons Sherry vinegar or white-wine vinegar
1/3 cup extra-virgin olive oil, plus more for drizzling
1 1/2 pounds multicolored and multisize cherry tomatoes, halved (quartered if large)
3 ears corn, shucked
1 1/2 pounds medium zucchini
1/2 cup thinly sliced red onion (optional; halve onion lengthwise and thinly slice crosswise)
8 to 9 ounces dried egg pappardelle or (dried egg fettuccine
1/4 pound sugar snap peas, halved diagonally
1 cup small basil leaves, torn if large
1/2 cup mint leaves
1/3 cup snipped chives
good vegetable peeler, preferably a V- or U-shaped one
shavings of Parmigiano-Reggiano made with a vegetable peeler
Bring a 6- to 8-quart pot of well-salted water to a boil for corn and pasta.
While water is coming to a boil, mince and mash garlic to a paste with 1/2 teaspoon salt,
then stir together with vinegar, oil, and 1 teaspoon salt in a large bowl. Add tomatoes and stir gently, then set aside.
Cook corn in boiling water until tender, 4 to 6 minutes, then remove with tongs and cool.
While corn cools, peel lengthwise ribbons from 1 side of a zucchini with vegetable peeler into another bowl,
stopping when you come to seedy core.
Turn zucchini a quarter-turn, then peel more ribbons, stopping at core.
Repeat on remaining 2 sides of zucchini (you will end up with rectangular-shaped cores).
Cut corn from cobs; add corn to tomatoes.
Cook pappardelle according to package directions until al dente.
Just before pasta is done, stir in zucchini ribbons and snap peas, and cook 15 seconds.
Drain pasta and vegetables together in a large colander and add to tomato mixture with onion (if using), then toss gently.
Add herbs and toss gently again.