During the weekends, I am often looking for a quick and easy appetizer to go with dinner. One of our family favorites are crostini! One really can’t go wrong with toasted bread and some kind of cheese.
Pumpkin Goat Cheese Crostini are the perfect fall crostini as they capture all of the delicious flavors of fall. The crostinis are topped with sage leaves that are perfectly crisp from brown butter-YUM!
Coming home from work after a long day, dinner can be a daunting task (yes, even for me). You know the drill; come home, kick shoes off, flop on the couch. Ask partner “what do you want for dinner?”, they respond “I don’t care”, you sigh loudly. Open the fridge, close the fridge, repeat. Repeat.
I came to this recipe during the process of opening and closing the refrigerator. Isn’t that how
I love zucchini, but I feel that it must be transformed somehow. Zucchini fries, little zucchini medallions with mozzarella, zucchini bread (my mom was sneaky like so many moms are about vegetables) or zucchini cakes!
Zucchini is currently in season, as demonstrated by the monster piles of zucchini I found at the Farmer’s Market. I brought a few home and decided to make some zucchini cakes with a herb dipping sauce.
We absolutely love lobster rolls and usually only have them when eating out at a seafood restaurant. I decided it was time I should make my own lobster rolls!
The lobster roll is comprised of a delicious butter toasted roll, lettuce, lobster and the ever important sauce that encompasses the lobster.
I begin my sauce with Best Foods Organic mayo. I add in melted butter for added richness, fresh lemon juice and zest for freshness and minced celery for crunch! This sauce works great with shrimp, halibut and salmon! Feel free to substitute the lobster for any of these fish! I found lobster tails on sale and used those! Feel free to use whole lobsters 🙂
I also found that these sandwiches make for the most perfect picnic! Prepare everything ahead and build them at your picnic site 🙂
Begin my cooking your lobster tails in salted water for 7-8 minutes. Removed from water and de-shell. Place in a bowl and set aside.
In a small bowl, combine the Best Foods Organic Mayonnaise, melted butter, lemon juice and zest, salt, pepper, celery and chive. Whisk until evenly combined.
Fold the lobster meat into the sauce
Brush butter on the outside of the brioche buns. Toast the buns.
Place the butter lettuce on the inside of the bun, scoop the lobster into the lettuce.
This blog post was created in Partnership with Best Foods and FeedFeed, all opinions and content are my own. Thank you for supporting the sponsors who allow me to create and share these fun, new recipes! They help keep this blog going 🙂
Have you made your own lobster rolls? I’d love to hear about it 🙂
May is National Salad Month! A perfect reason to combine all of springs delicious vegetables, eat some greens and top it off with a delicious dressing. Which led me to created this crisp, filling Spring Salad with Toby’s Feta Ranch Dressing!
I was introduced to Toby’s recently and have been enjoying it since. The chunky feta is my absolute favorite. It’s rich, thick, creamy and tangy.
I created a salad of quinoa, baby arugula, cherry tomatoes, radishes, asparagus, cucumbers, chives and the beautiful chive blossoms, almond slivers and Toby’s Chunky Feta!
If you have access to some chive blossoms (Can be found at your local farmers market) please pick them up! They are beautiful and delicious! Also, to get your radishes to curl, place them in ice cold water with a few ice cubes and viola! 🙂
Another reason I love Toby’s Family Foods Chunky Feta Ranch is because the cheese is in the dressing! So there’s no need for additional cheese.. its all built in 🙂
Bring 6 quarts water to a rolling boil. Blanch asparagus for 2 minutes, removing from boiling water and placing directly into bowl of ice water.
Pat dry and set aside.
Arrange baby arugula onto a plate.
Top with rolled quinoa.
Arrange remaining vegetables on top of the bed of arugula and quinoa.
Drizzle with Toby's Chunky Feta Dressing
**This post is brought to you by Toby’s Family Foods. All content, ideas and words are my own. Thanks for supporting the sponsors who allow me to create and share these fun, new recipes! They help keep this blog going 🙂
If you make this dish, I’d love to see! Please Tag me using #CreateAmandasPlate 🙂 <3
After a wonderful week with family in Michigan, celebrating my sisters bridal shower, enjoying my moms kibbeh, my grandmothers date cookies and tons of burgers, I am ready for some clean eating.
Don’t confuse this with a diet or anything. I just want to enjoy something light for the next few days. I began this light eating with some cold pressed juices from Drought in Ferndale before I headed back to Seattle. I continued once I was home with some Suja green juice.
Brunch has become one of my favorite weekend meals. Eggs, cheese, bread and sweet treats that are usually saved for dessert are some of the things you will find on our brunch menu.
Shakshuka has made its way into American Brunch culture and I am SO glad! Shakshuka is a traditional Tunisian dish of eggs poached in a spicy tomato sauce, served with bread (to help mop up all the sauce).
This shakshuka is made easy with the start of a strong spicy sauce from Private Selection.