Kale Caesar Salad
The robust flavor of chopped kale stands up to the tart Caesar dressing. Serve as a first course or as a side salad with grilled chicken, beef, or lamb.
View ArticleRoasted Fingerling Potatoes With Horseradish Dressing
Peeling fingerling potatoes is time consuming, but well worth the trouble. They get nice and crisp when roasting. Serve potatoes warm and they soak up the tangy, creamy dressing.
View ArticleBratwurst & Sauerkraut
I grew up in a Czechoslovakian community in Lincoln, Nebraska where much of our diet consisted of sausages and sauerkraut. Sometimes I get a serious craving for the type of food I grew up on. Here is...
View ArticleChickpeas With Chorizo
Add extra flavor to chickpeas with dry cured Spanish chorizo, a type of smoked sausage with a deep red color. Be sure to use firm, dry-cured Spanish chorizo and not soft, raw Mexican chorizo for this...
View ArticleSpicy Black Eyed Pea Salad
This Spicy Black Eyed Pea Salad is dressed with a light, lime vinaigrette and only takes a few minutes to prepare. If you would like this salad a little less spicy then just use 1 jalapeño pepper.
View ArticleAsparagus Caesar Salad
Stalk up on asparagus this spring and give this Asparagus Caesar Salad a try for either lunch or dinner. The post Asparagus Caesar Salad appeared first on Tiny New York Kitchen.
View ArticleRed Pepper Jelly Glazed Ham
Impress your friends and family this Easter with this super easy glazed ham! The post Red Pepper Jelly Glazed Ham appeared first on Tiny New York Kitchen.
View ArticleAsparagus & Leeks Vinaigrette
If you can find only large leeks then just use four. They’ll take a bit longer to cook, but cook them until they’re tender. The post Asparagus & Leeks Vinaigrette appeared first on Tiny New York...
View ArticlePanzanella Salad
I tend to eat more salads in the warmer months. Panzanella Salad is an excellent main course summer salad. I flavored this classic Italian bread salad with pancetta arugula. The post Panzanella Salad...
View ArticleMarinated Heirloom Tomatoes
Make the most of your local summer tomato bounty. Heirlooms should be heavy for their size, be supple but not soft, and have no blemishes. Cracks are A-OK though. The post Marinated Heirloom Tomatoes...
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