A few weeks ago, I could have sworn that I had invented the idea of using bread as a base for a salad. Cube up some white bread, drizzle with a little olive oil, toast those suckers in the oven until just quite crouton territory, and then mix in some roasted tomatoes and BAM – you’re transported into summer on the coast. Little did I know the Tuscans figured that one out just a wee bit before my time.
For this particular salad, I decided it needed something to make it a bit more filling, so I thought adding in the potatoes would suit up just fine. I will say that this is something I came up with when I obviously needed some carbohydrates in my life. Now if only I could come up with a way to add some meat between two slices of bread, what would I call it?
I’ve got a confession that might put my marriage in jeopardy – I’ve been carrying on a long and torrid affair…with soup. For years, I’ve been engaged in an intensely passionate side relationship that borders on obsessive. I wade with my love in a deep river of emotion and in the immortal words of Emma Thompson “true love lasts a lifetime.” (Extra points to anyone who can identify what movie that is from.)
Soup season is tragically coming to an end. As the temps pick up, making a big steaming pot of anything is sadly losing a bit of its allure. I’m not sure how many recipes I write up that consist of me entertaining friends on the fly and having to utilize what’s readily on hand. It’s a reoccurring theme on Roxie Ginger and really why would this be any different? Continue reading
After all these seafood-heavy posts, it feels like this is RG’s own personal version of shark week. It’s not my fault that everywhere I turn lately, there’s a glut of affordable, quality seafood in our neighborhood and that might have a lot to do with it. For today’s dish, I wanted to try and do something a little Thai inspired. We don’t eat nearly as much Thai food as I would like due to Davis’ and I’s food allergies, so this is something I want to try and change in our personal kitchen.
Let me warn you, the pictures might look like there is heat in this dish… and well yeah, there is. We love our food spicy and this dish had me sweating. Homemade chili oil tends to do that; you could even follow steps 1 & 2 of this dish for a fiery oil base to cook most anything, if you wanted.
While they might not pack too much heat, my love of red peppers is second to none, so I include them everywhere I can. I think this dish is a bit of a mish mash between sweet and spicy, but it’s one that I can’t wait to make again.