I’ve always been a fan of a great at-home bar. I strongly believe it’s a must-learn life skill to mix up classic cocktails, and as an avid host, it’s important to provide an array...
Looking back on Easter as a child, I remember how excited I was to dig through my Easter basket. Full of chocolate bunnies, malt ball Easter eggs, Peeps, golden coins, and my favorite Cadbury...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
With plans to spend more time around the table—and yes, healthy resolutions on the brain—I wanted to create a light, non-fussy salad that is anything but generic. Instead of turning to complicated, hard-to-find ingredients to make up this beet arugula salad, I relied on a few of my favorite flavors to really shine through.
If you follow a lot of my recipes, you know that I thoroughly enjoy the counterpoints of flavors and textures; sweet to spicy, tangy to salty, soft to crunchy. So as I prepared this beet arugula salad, I found that the spice and bitterness of the arugula matched the sweetness of the candied cashews and pickled beets wonderfully, giving the salad an extra depth in flavor and interest. And the herbed goat cheese…well in my opinion, you can’t ever go wrong with goat cheese. Plus, for any of you who are sensitive to dairy/lactose, goat has the very least amount of all of the cheeses (lactose amount from highest to lowest: sheep, cow, and then goat). So if sensitivity is an issue, you may want to keep that in mind.
And speaking of beets, I’ve tried both pickled and fresh beets in this salad; coming to decide I actually prefer pickled over the latter. Beets, as you know, can be a bit too “earthy” for me in taste, and the pickling process seems to mask that flavor, if not take it away entirely.
As you saw last week, this beet arugula salad perfectly compliments my recipe for lemony-garlic roasted chicken (hint hint: it’s a crowd-pleaser!), but I will of course be enjoying this salad by itself for many weekday lunches to come. Truly, MKR
P.S. For more salad recipes that have caught our eye, check out our pinterest board. And salads not your thing? This post may just change your mind. xo
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After my most recent trip to wine country with Williams-Sonoma and Fortessa, I vowed to bring back the magic of mealtime…even (and especially) on a weeknight. As promised yesterday, today we’re bringing you this easy lemony garlic roasted chicken recipe with roasted herbed vegetables recipe to elevate your dinner routine at home, too.
Roasted chicken is easy. It’s not fussy, nor overly complicated to prepare, and it’s always a crowd-pleaser. Plus it’s one of those recipes that you can easily squeeze three different meals out of. Aromatic herbs infuse the entire bird and vegetables with rich flavor, making each and every bite juicy and tender. And with the sweet caramelization of the carrots, onions, and herbed potatoes (I never knew a potato I didn’t like, and these are no exception), you have an easy, “one-pot” meal which means clean up is just as easy. Click through below to get the full recipe and tell me Friends, what dishes do you turn to as you plan more time around the table? Truly, MKR
P.S. Here’s a little takeaway when preparing roasted chicken: save the chicken caracas to make homemade chicken broth. In a large pot simply throw in the chicken caracas, any vegetables you have laying around even vegetable tops (think carrots, onions, leeks, parsnips, etc.), fresh herbs (thyme, parsley, even a little rosemary), salt, pepper, 3 bay leafs and about 4 quarts of water. Bring to a boil, then immediately reduce to a simmer for 2 hours. Remove the caracas and any large vegetables, strain out the rest, let cool completely and divide into smaller Ziploc bags and freeze for future use. Zero waste, and 100% delicious.
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Lemony-Garlic Roasted Chicken with Herbed Vegetables
Remove the chicken giblets. Rinse the chicken inside and out and pat dry.
Salt and pepper the inside of the chicken. Stuff the cavity with the 4 quarters of lemon, both halves of the garlic, and small onion.
In a large roasting pan cover the bottom with onions, garlic, carrots, potatoes, and 3/4 of the thyme. Drizzle with olive oil, salt and pepper and lightly mix.
Place the chicken directly on top of the vegetable/potato mixture and tie the legs together with string and tuck the wing tips under the body of the chicken.
Brush the outside of the chicken with the melted butter and liberally sprinkle with salt, herbed salt, and pepper.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 15 minutes.
Slice the chicken and place it on to a platter with the vegetables and garnish with fresh thyme.
By Mandy Kellogg Rye @Waiting On Martha
Welcome by Waiting on Martha https://waitingonmartha.com/
As promised when you saw a sneak peek on Instagram last week, I’m sharing the recipe for a delicious and easy batch cocktail to enjoy on New Year’s Eve: my Pear, Apple & Cranberry Sparkling Sangria.
Whether you’re sipping long before the ball drops, and/or well into the new year, this white sangria recipe hits just the spot. It’s light, bubbly and refreshing, while having that lovely, wintry warmth thanks to whole cinnamon sticks and fresh rosemary sprigs from the herb garden. My recipe calls for Pinot Grigio (here I’ve used one of my faves, Santa Margherita), which I’ve found marries the sweetness of the apple and pear and the tartness of the fresh cranberries and lemon to perfection.
And in terms of serving this gorgeous drink, it’s safe to say that you can’t go wrong. The deep, ruby reds of the cranberries speak for themselves, but when the pristine slices of crisp apple and pear are added, the drink is truly tantalizing. Thanks to my time with the Epting brothers in Athens this summer, I now have an appreciation for a great crystal collection—the definition of heirloom pieces—and I recently started my own collection that can be passed down from generation to generation. This year’s batch of sangria looks truly stunning in my Waterford crystal punch bowl (which will also find its home on my bar cart as an ice bucket), allowing guests to serve themselves (with the most adorable holiday tongs) and see all of the gorgeous, sparkling contents afloat. So tell me, Loves, how will you be toasting to the new year? Truly, MKR
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