byCourse

 

Salad

Pickled Dill Carrots

By Sheena Moore of Sheena's Pickles in Austin, TX. All pickles are homemade, vinegar based and take 4 weeks before they are ready for consumption. Brine yields about 5-6 pints.

>

Salad

Strawberry Quinoa Salad Wraps

Colorful produce is slowly making its way out to the Hill Country and the Lone Star Farmers Market! Things like artichokes, spinach, spring onions, and strawberries. Strawberries are great on their own, but why not try them in these wraps for a quick and easy summertime meal. Plated with a Maple Tahini Dressing.

>

Salad

Barn Door Creamy Garlic Dressing REDO

It's the same creamy garlic dressing you know and love from The Bar Door, re-imagined with low far, plus NO cholesterol or sugar! Thanks to my friends at H-E-B Cooking Connection.

>

Salad

Spicy, Sweet and Tangy Cucumber Salad

The beauty of the recipe besides its simplicity is that it is so customizable for different tastes. Tweaking the amount of sugar or chilies makes it your own. Store in an airtight container in the refrigerator for up to three days. The longer they marinate in the vinegar, the softer and brinier they will become. Thanks to Chef Greg Martin at Bistro Menil. :)

>

Salad

From the Garden Salad

This salad from Sage Hill Inn Above Onion Creek is arranged with carrot butter on the bottom of the plate and a 6 minute egg placed on top. Then, add several garden greens plus dollops of pickled beets, pickled mustard seeds, croutons, and shaved vegetables sprinkled about.

>

 1 2 3 >  Last ›