Blue Ribbon’s Market Salad

Oh Blue Ribbon cookbook, you never let me down. This salad has a bunch of ingredients that John and I don’t really gravitate towards – beets, marinated artichokes – and makes them all work in harmony. Plus, it’s meatless! Time saving tip – boil your eggs and roast your beet the night before.

Chicken Fricasse with Chive Dumplings

Homestyle cooking at its best, courtesy of Betty Crocker. Time consuming but worth it.

Clean Out The Fridge Cooking: Peruvian Chicken Salad

I thought I’d start a little series here called “Clean Out The Fridge Cooking”, since it’s so often how I approach dinner (when I’m not making my way through 75 cookbooks, that is). This was an easy way to liven up leftover Peruvian chicken and make it a bit healthier the second time around.

Spinach Salad with Curry Vinaigrette

Curry adds a nice punch to this spinach salad dressing, from the cookbook “Everything Tastes Better With Bacon”.

Green Monster Smoothie

I’ve been curious about these trendy green smoothies that rely more on veggies than fruit, so it was fun to make one when trying something out in one of my cookbooks. That said, this smoothie could stand to be sweeter – maybe a bit of honey?

Steak Salad with Bleu Cheese Dressing

A lovely, slightly unconventional steak salad recipe, adapted from “Almost Meatless”.

Greek Burgers

A tasty if somewhat labor intensive burger recipe from Bobby Flay.

Couscous Pilaf with Currants and Almonds

This ended up being a delicious accompaniment to chicken thighs roasted and marinated in this Indonesian marinade (I froze the extra from when I made swordfish), and crispy kale.

Becky’s Marinated Shrimp Salad

Becky brought this dish over for Egg Wars and it was delicious and refreshing. Based on a Cooking Light recipe.

Crab and Asparagus Soup

A familiar dish if you’re a Vietnamese restauarant regular. This recipe’s pretty easy and tasty, though it doesn’t keep that well. From the cookbook Quick and Easy Vietnamese.