salads

I love pretty much all salads: lettuce-less, fruit, vegetable, Mediterranean. Seriously can’t get enough of them. We eat salad several times a week, sometimes as a supplement to the main course and other times as the main dish itself. For today’s feast, I created another fruit-filled salad (remember my mango-strawberry-avocado salad and watermelon-feta spinach salad?) Clearly fruit salads…

Today’s recipe inspiration comes from Outback Steakhouse. Outback serves two salads which we are huge fans of: the filet wedge and the chopped pecan salad. I decided to do a recipe featuring a mix of the two salads – candied pecans, steak, red onions and blue cheese. For some reason I recall one being served…

Balsamic glaze is one of our favorite glazes – we’ve used it on salad dressings, in salads, and pizza. It’s got a much “milder” taste than just plain balsamic and goes along exceedingly well as an enhancer in dishes. Though balsamic glaze is easy to make and requires only two ingredients, you do need to watch it carefully as…