• Sriracha Lime Salmon and Cucumber Salad

    Living in a cooler state like Wisconsin means that I spend most of the year in my house, bundled up and on the couch. This totally isn’t the lifestyle that I like to live so you can imagine my excitement every year when the warmer temperatures hit. And by warmer I mean at least 45 degrees Fahrenheit. I find myself wanting to be outside on walks and runs and just tinkering around in my yard. I also find myself grilling nonstop and making this delicious Sriracha Lime Salmon, the perfect combination of spicy and sweet!

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  • Caprese French Bread Pizza

    When people think of Caprese, most will picture a salad made of sliced fresh mozzarella, tomatoes and basil, often topped with a balsamic reduction.  I used Balsamic dressing and turned the salad into a super quick pizza that is perfect for busy weeknights!  Let's face it, the family is always going to favor pizza over salad.  The refrigerated dressing is made with balsamic vinegar imported from Italy, so you can feel fancy while taking no time getting dinner ready!

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  • Pepita Salmon with Cotija Cilantro Crema and Sizzling Skillet Calabacitas

    Are you ready to make waves and catch compliments this Cinco de Mayo? Cast your net beyond tacos, enchiladas, tostados and other Tex-Mex dishes that have become standard fiesta fare on this side of the border and reel in some fish.  One bite of my Pepita Salmon with Cotija Cilantro Crema and you’ll be hooked! I’ve also paired this dish with Sizzling Skillet Calabacitas, a Mexican squash recipe that can be whipped up with very little fuss while the fish bakes.

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