Fresh & Summery Weekend!
How has your summer been going?
These past couple of weeks we’ve been out of town but now we’re back and ready to share more recipes and ideas with you!
Thanks for sticking with us, we really appreciate your readership!
We’ve had some really warm days here in the Pacific Northwest and those warm days inspired this week’s Breakfast, Lunch & Dinner to use ingredients to keep things fresh and a bit cooler.
Weekend Or Weekday Breakfast
Chia Seed Breakfast Bowl
I love these little seeds. Mostly I love how they transform from dry hard little seeds to these soft balls that remind me of tapioca, which I could eat every day.
For my vegan readers, feel free to sub in almond milk and dairy free cashew yogurt for the regular milk and Greek yogurt.
You could also top this breakfast bowl with some homemade granola. I’ll be making a post on this soon, you’re going to LOVE my granola recipe!
Heirloom Tomato Salad with Blue Cheese and Walnuts
Last summer the bug of growing a tomato plant bit me too late in the season and I missed out on growing my own tomato plant. So, this year I was SURE to not miss that boat, and bought myself a tomato plant as soon as they hit the stores.
It’s only one plant of beef steak tomatoes, and it doesn’t produce too many, but they are tasty.
What I learned though is next year I want to get a plant that grows smaller cherry tomatoes, or something of that kind.
I think they will have more of that “homegrown” flavor to them. You know the flavor I’m referring to.
So with all this talk of tomatoes we wanted to share a delicious tomato salad with you that has different layers to it.
We’ve shared Chef Sylvia’s recipes with you before, and we keep coming back to her for more.
Her recipe for Heirloom Tomato Salad with Toasted Walnut and Smoked Blue Cheese is sure to rock your world.
What I love the most is that she includes a crunch with this salad from the walnuts, it give it depth and dimension.
Do you have a special tomato salad you like to make? Comment below to share with me.
Grilled Stuffed Peppers
There’s something about grilled stuffed peppers that just screams summertime!
I especially love the Crescendo Sweet Pointed Peppers. I’ve found these at Costco and I love to substitute these peppers for bell peppers when we make stuffed peppers.
One thing I would change is I would sub in Quinoa for the Jasmine Rice. We don’t typically have jasmine rice on hand but there’s always some quinoa to be found in our pantry.
Also, if you’d like to add meat or ground chicken that would also give this some great flavors.
Give this one a try and let me know what you think.
If you haven’t joined us for our Sunday Happy Hour, we have a broadcast every Sunday @ 3:30 pm PST.
Thanks again for joining us on this fun journey.
Please leave a comment. Which recipe is your favorite? What info do you want more or less of? Do you have suggestions?
We LOVE hearing from you.
Cheers to you and yours and make it a phenomenal weekend!
Dana & the Á La Carte Cooking Team
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