4.42 / 5 Stars | 16 Reviews
by KRAZYKAT82
“Seasoned chicken breasts and fruit slices are served over rice with a topping of black beans. This delicious, easy dish evokes the Caribbean, and will please the entire family!”
When I started planning the menu for the afternoon baby shower I hosted for our latest Gatherings from The Kitchn, I knew I wanted to serve salmon. High in omega-3 fats and low in mercury, salmon is a great choice for pregnant women who are confused about which fish they can and should be eating.
But this recipe isn’t just for pregnant women, of course. On a bed of crisp greens, alongside cold roasted asparagus, a piece of this mustard-brushed salmon is terribly elegant. It’s also just as good cold as it is hot, making it an easy option for a picnic or a warm-weather dinner.
When strawberries come into their own in late May and early June, they need very little help making their way from the carton into our mouths. But once you’ve eaten a few pounds and perhaps made a batch of chocolate-dipped strawberries, what’s next?
How about toasted marshmallow strawberries? This is a two-ingredient dessert that also happens to be a fun after-dinner treat to make with friends. Think of it as strawberry S’mores, no campfire needed. Toasty, sweet marshmallows and tart berries? So delicious. Make extra — here’s how!
My hubby and I really love cooking together, but these days, between his hectic med school schedule and my work schedule, we rarely get around to it during the week. Weekend mornings are the perfect opportunity to get the kitchen dirty and enjoy a leisurely meal made by the both of us. One of our favorites is this Green Shakshuka recipe: warm eggs cooked over a bed of garlicky leeks and greens with tangy feta cheese, all served with crusty bread.
4.92 / 5 Stars | 7 Reviews
by Jeff Eppinette
“A fresh tasting, thick and chunky, habanero salsa that tangos on the tongue before igniting a nuclear fusion in your throat. This recipe is delectable as is, but can also be easily adjusted in both heat and flavor to suit personal tastes.”
One thing being pregnant has taught me: most of the time, the non-alcoholic drink options suck. Restaurants and bars that pride themselves on their innovative cocktails often come up short on the non-alcoholic side, offering perhaps a couple artisanal sodas or a too-sweet lemonade. And if I want anything beyond water or Coke at friends’ parties, I’ve learned to bring it myself.
So when I started planning a baby shower for a friend, I knew from the start that the non-alcoholic drink option had to feel as special as everything else on the menu. This tart, refreshing, lightly floral lemonade made with lavender blossoms was exactly what I was looking for.
