I have always loved plums since I was a kid. I’m fond of tangy flavors that pack a punch! And they are great condiments for other dishes like in salads or as a snack!
Pesto is just made for pasta! This bowtie pasta dish just screams scrumptious and deliciousness!
Just in the previous post on Blackberries, here’s my all time favorite berry: Strawberries! I use them in just about everything I cook and even as a snack! When I weaned myself off eating sweets everyday, I replaced it with strawberries since the sweetness replaces my dessert cravings.
I’ve mentioned how much I love berries, but I usually meant strawberries, raspberries and even cranberries but I didn’t really include blueberries or as in this post: blackberries. That is…until just a day ago when I got a recipe for mixed berry sauce. It called for strawberries, raspberries and blackberries. It looks so good I thought I’d try it and tada! I love blackberries too! They are just as sweet and juicy too. I topped my waffles with my mixed berry sauce and added just a little whip cream on top! YUMMO!
Eggs are great in so many ways with cooking. From breakfast dishes such as quiches and omelettes to casseroles and appetizers such as deviled eggs and on toast, it is a great addition to any dish. But also, the yokes act as an emulsifier in baking. It’s an essential ingredient to any kitchen.
I wasn’t always a fan of cherries when I was younger. Their taste grew on me, however in Oregon there’s a cherry that’s much sweeter than what I remember when I was little. It’s so sweet and juicy that I love it as much as I do berries.
Limes are great for adding that extra “zest” to a dish and even the peelings can be used. It’s good in soups, chicken marinading, salads and seafood.
Perfect ingredients for a spaghetti pasta meal, we got all the main parts like tomatoes, garlic onions, ready to eat yet?
So we have avocado, peppers, strawberries, tomatoes, and herbs. Ready to cook something good?!
For a long time in my early years of cooking, I used vegetable oil but I switched to extra virgin olive oil because it’s light, healthier and also I quit doing a lot of frying. I love olive oil for sauteing or in baking and salad dressing.