I often hear my clients say that they wish they could just start over and redecorate their entire home. But let’s be honest. Who can afford to ditch everything they’ve accumulated and start from scratch?!! I know I can’t! Nor would we want to as we’ve collected treasures throughout the years that we may not be able to part with. So…we improvise with what we have, right? Continue reading
I promise that no friends were harmed in the shooting of this blog! Real Friends. No actors. (Wait! Check that. A couple of my friends are actors but let’s not get caught up in semantics.) And from all accounts (and even though I bossed my friends around a great deal that night)… everyone had a ball! Create your own outdoor party like this one and you’re guaranteed to have a ball too!!!
Confession…I have dreamed of creating a party in this backyard oasis ever since I was first invited to the Russell’s beautiful home about a year ago. Continue reading
The last time I was at Gloucester Vineyards, it was the end of the Muscadine harvest. The stately rows of grape leaves had begun to yellow, crisp and scorch; some falling from the vine; exposing the last of the season’s most syrupy fruit to ripen and raisin in the Indian summer sun. I consumed all the ripe grapes my stomach could bear…just standing there and “grazing” as we call it. It was only when I could simply eat no more that my dad and I began picking fruit for my jelly making…about 40 lbs in all, I’d say; enough fruit for about 30 pints of jelly. I know I’m biased…but there is no better jelly than Muscadine. Don’t even try and sway me…nope…it’s the “end all- be all” of homemade jelly. And just when you think you’ve reached the pinnacle of taste bud satisfaction with the perfect bite of homemade buttered biscuit smeared with Muscadine jelly, try cooking with it!…As in Muscadine Jelly Baked Ham!!!! Eyes roll back, I tell you. Eyes roll back…
Interested in making your own stash of Muscadine Jelly but can’t find the fruit locally? Send me a message and I’ll tell you how you can have muscadines sent to your doorstep next season. Cheers!!!
And together they made the most beautiful couple!…AKA Wine and Coffee Bar!
It was love at first sight, I tell ya! Love at first sight! When Miss Graphic, with her soft, abstract grey waves and modern, uptown personality met Mr. Rustic with his hefty reclaimed antique wood shelves, countrified barn lights and impressive Texas long horns, a match was made in wine and coffee bar heaven! I mean…could you imagine a world where these two didn’t exist…together…perfectly…in one splendid mash up of a space? The most unlikely of combinations…and yet they work together so beautifully! Continue reading
Still reeling from a sun and fun filled Labor Day Weekend on Smith Lake with friends, my mind keeps nagging me that our frolicking days of summer will soon dim into the short, crisp days of fall. My heart actually grimaces a little when I consider that very soon, summer vegetables like our beloved tomato, will disappear from the farmers market and be replaced by it’s boring cousin…the dull and lifeless grocery store variety shipped from God knows where. And then there’s the disappearing field peas and sweet corn that my family and I have lapped up all summer long with great enthusiasm. Yes…I “put up” a few bags of peas and tomatoes in the freezer…but who am I kidding? Those will be consumed by the end of September! So what is left to do but embrace the fact that I LOVE, LOVE, LOVE the changing colors of a Tennessee fall and all its beauty…that I LOVE, LOVE, LOVE, football season with tailgates and boiled peanuts and “football food”!…and that I LOVE, LOVE, LOVE the baked goods and holiday fare that I will soon be preparing and enjoying with wild abandon?!!! There! Done. I feel better.
But before I start carving a pumpkin or making a spice cake, I must share with you a meal that I served for a couple dinner parties over the summer. The first time I made Panko Encrusted Swordfish with Southern Field Pea Relish, we had just returned from Gloucester Vineyards (my childhood home), with a bushel or so of freshly shelled White Acre field peas. I had employed my son and husband, along with mom and dad, to help me shell the said peas, thinking it would be fun for all of us to sit in rocking chairs beneath my parents’ covered porch and talk while the whippoorwills sang us a pretty melody, just like I remember as a child. Hahaha! For two city boys, the talking and bird listening was great…but the shelling? The finger blisters? The slow moving pace of the peas falling into a large, seemingly bottomless bowl? LOL!!! But for me? Sheer bliss. It reminded me of a sweet time…a slower time…a time before cyber space and social media check in’s…and it was heaven. And I knew those peas would taste better for the effort. Growing up, I really don’t think we enjoyed a Sunday lunch without peas making an appearance at the table. We never tired of them…ever! And my grandma Berta, being the saint that she was, made sure she froze enough peas to get us through all of winter’s Sunday lunches! Glory be!!! They were always served in a pretty painted flower laced bowl with bits of salted pork swimming in the broth. Occasionally, and especially in the summer when okra was fresh, a few pods would have been placed atop the boiling peas to add their own earthy flavor to the mix. These days, when summer tomatoes are at their peak, I enjoy peas alongside freshly cut ‘maters with sea salt and bits of crumbled bacon. Talk about the ultimate main course salad!
I make my peas very simply…start with enough water so that when peas are added (you can buy frozen peas at your local grocery…they’re quite good!) they will only be slightly covered by water. Now add your salt pork…you can use smoked jowl, bacon, country ham…whatever you have available. I usually use about 8 ounces of smoked pork and I allow the pork to boil for about 10 minutes before I place the peas in the boiling water. Add peas and return to a boil…now taste. The water will not be salty enough…even with the salt pork. So begin with teaspoon increments and add salt to the peas, water and pork. Continue to taste until desired saltiness, being careful not to over season. The salt from pork will continue to be released as you cook. Continue cooking on medium for 30 – 45 minutes. This beautiful, simple field pea dish is the building block for the relish that you will make for the Panko Encrusted Swordfish.
…Getting back to my story. We had returned from Florida with a bushel or so of peas…
I had invited a few couples over for dinner that week and knew that I wanted to serve something slightly more elevated than a bowl of field peas and ham. That’s when I remembered a recent article I had read in Garden and Gun that had incorporated peas into a relish. My mind started running and I suddenly knew exactly what I wanted to serve! My family cannot get enough of my Panko Fried Chicken so I thought to myself, “what if I lightly fry Mahi Mahi or Swordfish the way I fry my chicken?…then top it with field pea relish?”…and that’s exactly what I did. As it turns out…the meal was a huge hit with our guests! The field pea relish with its lightly sweet and acidic notes, made the perfect complement to the crunchy, buttery fish. Served alongside creamy Gouda Grits and a simple Spinach Salad, this elegant summer meal is worthy of your fanciest dinner party menu or presented casually the way I did. Either way…it’s a show stopper!!! And a recipe you will want to Pin and return to summer after summer! (Psst! While it’s still “summery” outside…make this dish this week! Heck! I break the rules about wearing white after Labor Day ALL the time!)
SOUTHERN FIELD PEA RELISH
- 1 tbsp. minced shallot
- 1/2 tsp. minced garlic
- 2 tbsp. white balsamic vinegar
- 2 cups cooked field peas (lady peas are pictured)
- 1/4 cup extra-virgin olive oil
- 1/2 tbsp. chopped parsely
- 1/2 tbsp. chopped chives
- 1/2 tbsp. chopped oregano
- 1/2 tbsp. lemon zest
- pinch of red pepper flakes
- salt and pepper to taste
In a saucepan, simmer minced shallot and garlic in 2 tbsp. white balsamic vinegar over medium heat until softened (about 5 minutes). Place mixture in a bowl and combine with peas, olive oil and chopped herbs and zest and a pinch of red pepper flakes. Season to taste with salt and pepper.
PANKO ENCRUSTED SWORDFISH (Serves 4)
- 8 – 4oz swordfish fillets…2 fillets per guest (I have also used Mahi Mahi!)
- 1 cup flour
- 1 1/2 cups buttermilk
- 1 1/2 cups panko crumbs
- 1 1/2 cups peanut or vegetable oil or enough to cover bottom of frying pan to 1/4″
- salt and pepper to taste
The breading of the fillets is a 3-part process using three bowls for dredging and dipping. I like to season and bread all of my fish before heating the oil.
- Place flour, buttermilk and panko crumbs in three different bowls. Add 1/2 tsp of salt and pepper to the flour and panko crumbs; stir to combine.
- Wash and dry fish fillets; lightly salt and pepper each side of the fish
- Dredge each fillet in flour; shaking off excess
- Dip floured fillet in buttermilk and coat
- Dredge and fully cover the floured and buttermilk’d fillet in panko crumbs; set aside on tray
- Repeat for all fillets
- Place oil in frying pan and heat on high, watching carefully
- When oil has reached frying temperature, place the fillets into the pan; be careful not to overcrowd
- Fry on each side about 3 minutes or until golden brown
- Remove to lined plate or warm oven until ready to serve; top with Field Pea Relish
Bon Voyage Summer!!! See ya later Field Peas and Tomatoes! Until next time!!! We love you! Peace Out!
Autumn…we’re comin’ for ya!!!
Remember to follow these and other Peach and the Willow recipes and decorating ideas on Pinterest. Search me, Sabrina Shelfer Pflug, and pin from the Peach and the Willow Recipe Board! Happy Pinning!
Field Pea Relish recipe courtesy of Garden and Gun Magazine, June/July 2016
I can’t disguise my being MIA from Peach and the Willow any more than I can disguise the great fun we have been having this summer! Yes, I realize that peaches are literally bursting with peak summer sweetness, weeping willows are tenderly slow dancing under a waxing moon and you must think I’m missing it all! Quite the contrary! I am soaking it all up, squeezing it out, and soaking it up some more! I promise that the blog will be the better for it!
Just like my recent getaway to Rosemary Beach, Florida. Not only did my family and I do our very best to drink up every ounce of Gulf of Mexico goodness during the day…we had the exponential good fortune during the night of resting in a couple of the most blissful, most cozy, most tranquil and perfect coastal bedrooms in the village. These bedrooms have the “it” factor and are worth studying and analyzing for use in our own homes. Take a look!
My dear friend, Kim Jameson, and owner of this special house, has mastered the art of the bedroom…one that is relaxing, gracious and serene… and oh so pretty!!! Ever since I was first invited to her Rosemary Beach abode, I have raved about these bedrooms…and how well I rest in them!
The master and guest bedrooms are both painted in the same soft minty hue and topped with hipped ceilings wrapped in white washed pine. This is a very special architectural detail and a feast for the eyes. The colors and textures mimic the landscape of the Emerald Coast without “bonking you over the head” with the beach theme. (You know what I’m talking about. Turquoise and peach color schemes and too many beachy knick knacks. Eek!). Everything here BREATHES…which encourages the home owner and her guests to also breath. You know the ones…those unhurried deep breaths that allow the pulse to slow and the relaxation mode to kick in. A bedroom like this makes you want to linger in the morning and look forward to returning at night. Dear Kim…Dear Bedroom…job well done.
I am always emphasizing details in design and this is a perfect example. Atop a luxurious king mattress are “grandma soft” linens. Let’s stop there. Does this resonate with you? My grandma Berta had the softest linens I could ever imagine. Her cotton sheets had probably been washed AND ironed a thousand times before I slept on them (or at least that’s what they felt like to me). So do Kim’s linens! And Kim mixes her textile patterns beautifully…floral sheets topped with a simple white down-filled duvet and striped blanket along with custom shams in a light blue and moss awning stripe with a gold threaded “J” monogram. A custom slipcovered head board in the color of sand complete the look. The bed feels rich without being “stuffy” or formal. Perhaps you’d like to make your bedroom look and feel a bit more luxe? Spend your money on great sheets and a few custom details like these!
And then there is my favorite bedroom…This bedroom is the definition of tranquility. It has a farmhouse feel (remember, farmland is a mere 20 miles north of Rosemary Beach) with its soft, billowy linens, soothing colors, beautiful artwork and velvety feeling heart pine floors. I particularly love the headboard in this room. This bedroom’s headboard slipcover is made from a blue and chartreuse floral quilt. IN LOVE! Both bedrooms have primary windows that open to the north in one bedroom, the south in the other …so drapes can be closed to block the summer sun and the perfect day napping can commence.
As you can imagine, the rest of this home is as lovely, warm and inviting as its bedrooms. In fact, my 13 year old son’s favorite bedroom isn’t pictured. It’s a tiny sleeping nook that only this year he finds he is too big to fully enjoy (sigh). Still…we love passing it at the stairway and smiling at it’s tiny proportion and colorful disposition. It may be small in stature but it sure is large in personality!!!
To see more from my amazing friend Kim…follow her on instagram @kimjameson. Her photo blog is stunning and she is working on a “Coming Soon” project in Columbia, TN that is not to be missed. Key Word: Vintage. I can’t wait!
Kim… I must first thank you for being my dear friend and for loving me and my family the way you do! Our faces in this picture tell the story perfectly…that God is Great and He puts amazing people in our lives, the warm sun on our backs, sand and sea within reach and smiles on our faces. Big sloppy kiss for you! Then…I must thank you for allowing me to display some of your private spaces on the worldwide web! You are an inspiration to all who know you and this is but a glimpse into your bright and beautiful world! Thank you!
Situated at the southern gateway of Franklin, Tennessee is the brand spankin’ new, “Norman Rockwell-esque” community of Berry Farms. I can remember my friend Kim asking me a little while back, “have you seen that new community they’ve just plopped down in Williamson County off I-65?” Sure enough…a year or so later, it’s a full fledged town right out of an episode of Andy Griffith and the home of my newest interior design project!
My client for this assignment is one of the hardest working realtors I know and a rock star in her field! Check out all of her “rockstar-ness” HERE. She recently decided to move her office AND home to Berry Farms and into one of the darling 3-story townhomes which sit conveniently on the town square, perfectly suited for working and living (albeit a HUGE downsize for her, her hubby, three girls and a pup). I was asked to put together the reception/conference area of her new space and to create a Modern Farmhouse feel that was warm and inviting yet conducive to Stormberg Group business. Let’s take a look!
The newly painted room with soft gray walls and soaring 10 foot ceilings was cleared of all furniture except for four new chairs in tufted grey leather pictured here. The finished product became a crisp and modern take on a chic farmhouse with a slight industrial vibe. The space is uncluttered and light filled with ample meeting areas and great flow.
The first thing I purchased for the room was the table. It’s an antique library table and the perfect dimensions for this room at 30″ x 72″ (most tables are around 40″ wide and too large for this space). After adding grey chalk paint and wax, it became the perfect table! Here’s a little before and after…
Of all the pieces purchased for this project, this black and white art is my client’s favorite. It is very Patriotic…very Berry Farms…very Franklin. So glad I found it! Illuminated by industrial farmhouse sconces, brass fittings and vintage style bulbs (specifically installed for this project) and anchored by a modern reclaimed wood bench, this entry sets the tone for the space.
Finding interesting elements like this repurposed console table made from reclaimed wood and iron adds immediate old world charm to an otherwise very new space! The artwork is literally a “day of” decision by me. I had salvaged the clients storage unit and found several of these baroque inspired frames. I popped in an inexpensive modern piece that I found at a local hobby shop and “voila”! I absolutely love the quirky juxtaposition of styles!
Big thank you to Amber and Greg Stormberg for allowing me to “storm” their office and home and trusting me with this project. You guys make an inspiring team! xo
Awwww…Green Sauce, you beautiful babe you! You’re pretty, smart and voted most likely to succeed! Dinner parties are more interesting when you’re invited as you simply light up the table! Vegetables are more vibrant when you’re around. Even the humble grilled cheese breathes a breath of fresh air when you come to call.
Green Sauce is relatively new to my kitchen but has quickly sprung to the top of my “must have” list. Although this saucy babe shares similar ingredients with Salsa Verde, Chimichurri or Pesto (all of which I greatly enjoy), I find Green Sauce to be something quite different and delicious in its own right. The parsley and basil swim around beautifully in the most perfectly salty/citrusy bath, lending a freshness to almost anything with which its is paired. My “go-to” for a quick dinner party is Seared Steak with Green Sauce. It’s fancy without being snobby, never takes itself too seriously but always completely consumed to the great delight of my guests.
I’m a big believer that sauce should enhance the food…not smother the food. It should be a compliment to the dish…not overwhelming to it. I find this sauce always delivers!
I recently dined at a fantastic New Orleans restaurant, Peche Seafood Grille, on Magazine Street. One of the dishes we ordered that evening was whole Red Fish, the quintessential fish of choice for locals. Upon arrival to the table I was delighted to find that the entire top of the fish was covered with their version of Green Sauce! What a compliment to this beautifully prepared dish! I have also recently noted that one of Nashville’s acclaimed restaurants, Husk, also serves their version of Green Sauce with beef dishes.
- Two cups packed flat leafed parsley leaves
- One cup packed Basil leaves
- One garlic clove
- 2 tsp. capers
- 2 anchovy fillets
- pinch red pepper flakes
- 1/2 to 3/4 cup olive oil
- Juice of one lemon
- Pinch of salt
Place all ingredients except olive oil in food processor or blender (blender will produce a smoother sauce and this is what I prefer) and pulse until leaves are broken down. Stream in the olive oil, more for a loose sauce, less for one that is more dense. Do not over puree’ but, instead, keep it a bit course in nature.
Serve atop meat or vegetables on a large platter or in a bowl for passing.
Recipe compliments: Food 52 (my favorite food blog!)
Try your own variations with all three of these versatile sauces and share your results in the comments! I just love hearing from you guys!!! Cheers!!!
Good Gookamookee Sauce (pronounced; goo-ka-moo-kee) is HANDS DOWN my most often used and requested barbecue sauce. But let me be clear…this is my dad’s prized sauce and he deserves all the credit! When he first made it for our family, he declared “good gookamookee!” the name stuck, and a craze began! For a lotta folks…it’s barbecue crack (beware people!…highly addictive!). Just don’t let my dad see you put it on his smoked brisket! By his rules, he decrees Good Gookamookee can accompany anything but brisket! (Hmmm…I humbly disagree!…this sauce would taste good on a rock! Love you dad!)
Please allow me to “break it down” for a moment and elaborate on Good Gookamookee Sauce and all its many culinary attributes. It’s a mustard based sauce, highly reminiscent of those made famous in the Carolinas. It’s wet. You get me? Wet! Not thick and sappy sweet…but liquidy and slightly sweet with a nice little peppery kick and a pleasant vinegary burn. Because of the spiciness and acidity of the sauce, it also plays the role of marinade,finishing sauce, dipping sauce and dressing! Yep. This sauce is kick ass (sorry mom). I have used it in so many dishes I couldn’t possibly be able to account for them. However, it is most obviously and frequently used when barbecuing (my friend Trey swears by his Barbecue Grilled Chicken Thighs with Good Gookamookee Sauce) while my husband puts a little in pasta dishes! It’s delicious mixed in with hamburger meat before grilling with a continuous basting or as that “special something” in your favorite homemade soup. The Peach and the Willow Slaw that accompanies the pulled pork sandwiches in this blog uses Good Gookamookee Sauce as its slaw dressing! So you see…no other barbecue sauce pulls this much weight in the kitchen or at the grill. Without further adieu…I present to you the recipe for Saucy Babe #2…
GOOD GOOKAMOOKEE SAUCE
- 2 cups Cider Vinegar
- 1 cup Brown Sugar; packed
- 1 cup yellow prepared mustard
- 3 tbsp Hot Sauce (I use Louisiana)
- 2 tbsp Black Pepper (I use course ground)
- 1 tbsp Worcestershire Sauce
- 1/2 tbsp Season Salt
Mix together and store in a jar or squirt bottle. Gets better as it ages!!!! I usually double this recipe because of how often I use it!
A Pulled Pork Slider is the ultimate summer crowd pleaser! Poolside, lakeside, beach picnics or just a great lunch or supper at home, this is the ticket! And EASY! The only thing the pork requires from you is patience. Here’s your step by step guide for Pulled Pork and Peach and the Willow Slaw.
Buy a pork butt or shoulder just big enough to fit in your Dutch Oven. You will want a big ‘un cause you’ll want as much pulled pork as possible! Turn stove burner on high and pour 2 – 3 TBSP of Vegetable Oil in the bottom of your pot, bringing up to high temperature but not smoking. Generously salt and pepper your roast on all sides and sear the meat on high a couple minutes per side. End with the fatty side on top (you want the fat to seep down into the meat).
Next, douse in 3 – 4 Tbsp Worcestershire over the top of the roast…
Cover pot, turn burner to low heat and walk away! The secret to good stovetop pulled pork is cooking it low and slow. I cooked mine a little over four hours but it could have withstood longer. Check your pot every hour or so to make sure you have liquid at the bottom of pot…adding water as needed. I didn’t add any water during my cook time.
Once done, remove roast to a cutting board until cool enough to handle. Using your fingers, pull the pork into strips. You will have a mound of beautiful pulled pork like this…
Some folks sauce their pulled pork at this juncture. I find that my family likes to sauce as they go…some want more, some less. This is totally up to your preference. When the pork has been pulled, it’s ready to be stacked onto a slider bun, splashed with a little Good Gookamookee Sauce and topped with Peach and the Willow slaw…
Pulled Pork and Good Gookamookee Sauce go together like peaches and cream but if you want a truly elevated Pork Slider, add my Peach and the Willow Slaw. I would say my slaw is like a classic vinegar slaw, but it’s not. I would say it’s like Asian slaw, but it’s not! So it’s simply “Peach and the Willow Slaw” and it’s my original. Because this slaw is crunchy, spicy and sweet, it is a perfect pairing with the meat and soft bun. And, since there is no mayo involved, it packs beautifully for any outdoor dining situation. And let’s talk about the colors! Don’t they say we eat with our eyes???? Check out these gorgeous slaw ingredients!
PEACH AND THE WILLOW SLAW
- 1/2 head of red cabbage, julienned
- 1/2 jicama, shaved into strips or julienned (if not available…no worries)
- 1/4 large sweet onion, julienned (I almost exclusively use sweet yellow onions in everything I cook…just my preference)
- 1 white carrot, shaved into strips (orange works…I like these better)
- 1/2 of granny smith apple, julienned
- 1/2 jalapeño, minced (Good Gookamookee is pretty spicy on its own so if you can’t tolerate a little heat, forego the jalapeño. That said, most of my folks want it in there!)
- 1/4 to 1/2 cup Good Gookamookee Sauce
- Salt to taste (you will not need pepper…there’s plenty in the sauce)
Mix all together. Done! Yields 8 servings or enough toppings for 16 sliders.
All that’s left to do is pack your cooler with Pulled Pork, a jar of Good Gookamookee Sauce and your Peach and the Willow Slaw and head outside to play, eat and enjoy! Pack your pulled pork in aluminum foil and throw the foil package on a hot grill to warm before serving. It’s also fine room temp. Assemble your sliders at your outing! Super fun and easy!
Happy Summer Everyone! Cheers!!!
Sound like rock stars, don’t they? That’s because these Three Saucy Babes are culinary rock stars!!! And with not a single “walk of shame” between them! They bring the kind of giddy “sauciness” to my cooking life that I simply can’t live without in my kitchen! Spiciness, sweetness, piquantness, freshness…each one adding their own fascinating and lively taste to the food I serve. And with such great variation! Are you in love yet? You ready to turn them up to 11 and rip off the knob??? (Ha!…my attempt at humor has me cracking myself up.)
Introducing Three Saucy Babes:
- Salad Sauce (aka, my go-to salad dressing)
- Good Goo-ka-moo-kee Sauce (aka, my favorite BBQ sauce that also doubles as a marinade)
- Green Sauce (aka, “Holy Moly that’s awesome sauce”…not to be confused with Chimichurri Sauce)
PART ONE (of a 3 Part Mini Series)
SALAD SAUCE – The “salad sauce” is really a beautiful vinaigrette especially designed for a Greek Salad. I first became obsessed with it after seeing the recipe on the “How Sweet Eats” blog (her post is here) and have made it a staple in my fridge ever since! Hear me loud and clear when I say this is EVERYONE’s favorite salad sauce in my circle of friends and family! I’m always asked about it…by children, adults, parakeets…all walking and talking things really. So make it tonight…and “I told you so!”
There are nine very humbling, very beautiful ingredients in this salad sauce (aka, dressing) that will elevate ANY salad you make from here until eternity. Sure…you’ll wander off and flirt with the Green Goddess Buttermilk Dressing or dance with the Caesar Dressing…but you’ll never make those dressings your “go-to” salad sauce…your main squeeze…and this one, you will…
Salad Sauce Ingredients:
- 1/2 cup red wine vinegar
- Juice of one large lemon
- 3 tbsp. good honey
- 4 garlic cloves, finely minced or pressed
- 1 tsp fresh dill weed (it’s ok to use dry dill if you don’t have fresh)
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup extra virgin olive oil
In a bowl, whisk together all ingredients, except olive oil. Continue to whisk while streaming in the olive oil at the end. I have also been known to pop the ingredients in a bottle and simply shake them up. The salad sauce will be good to go sealed, in the fridge, for a week or so.
Use it with any salad combination your heart desires. I love the simplicity of this one made up of butter lettuce, radishes and shaved white carrots. This salad literally “sings” when combined with my salad sauce! Fresh, crisp, light and full of flavor!!! Think about it? Lemons, garlic, honey, a little vinegar and good oil and spices are the perfect summer playmates for your favorite bouquet of garden greens and veggies. Not to mention how quick and easy it is!
You may recall that I declared this dressing as a staple or “go-to” for me? You might even call it a building block in my kitchen. Almost every salad variation I make like my Orzo Salad (my niece, Cally’s, favorite) or my Shrimp Salad, uses this dressing as its “sauce”. What about grilled veggies mixed with crisp greens and crumbled candied bacon? Marinate the cut grilling vegetables like onions, squash and red peppers in some of the salad sauce before putting them on the hot grill; after grilling, toss them in more sauce and add to the crisp greens and bacon! I do this all summer long!!!! Don’t worry, I’ll share some of these salads recipes, as well as others, in upcoming blog posts…
Up next?…Saucy Babe #2! Good Goo-Ka-Moo-kee Sauce! Your barbecue will never be the same!!!!! This sauce will make sure of that!!!
Don’t forget to follow me on Instagram and Pinterest!!! Insta: @peachandthewillow