The combination of lemons and walnuts (and a little parm) is going to be good on just about anything. Feel free to dump it over a salad, a pan of fried canned beans, roasted vegetables, artichokes, pasta, and definitely boring baked chicken thighs.
Gazpacho is one of my current obsessions. But not just any gazpacho. Unlike most gazpacho I’ve tried, this one is rich and velvety and bright orange — and not anything like cold tomato sauce.
When you can eat something that combines zucchini and fresh summer tomatoes? And cheese? Well, I’m here for it.
We’ve kept coming back to the Chop House for the salads, especially the signature salad, which I love so much I miss it during the week and had to try to recreate it.
That recipe has kinda languished in my archives, even though my love for chewy-yet-creamy “farrotto” has never waned. I guess I was too busy to notice how much I missed it.
How’s your summer going? Mine is not off to the best start. First, I sprained my ankle. I know, woe is me. But it’s been