Author: Tara Roberts

Blueberry Cornmeal Muffins with Thyme Glaze

As I might have mentioned a time or two ūüėČ I really like to cook and bake and spend a lot of my time looking at/for recipes. ¬†I also am a little fickle and go through phases on where I am sourcing recipes. ¬†I have long been a fan of Cook’s Illustrated (particularly their desserts,) NY Times Cooking (Melissa Clark,) Epicurious, and Food 52. ¬†A couple of years ago, I noticed a new magazine with gorgeous pictures and had to pick it up. ¬†This became my newest baking crush, Bake From Scratch (The Bake Feed.) ¬†My first issue had these muffins along with a few others that I made in rapid succession, because they were just all so yummy. ¬†I like traditional flavors, so for strawberry season which is so short, I tend to stick with the tried and true, but with blueberries and peaches, the bounty lasts longer, so I will branch out. ¬†These take a little time, but are very worth it in the end. ¬†Changes I made: most definitely use muffin cup liners, because even in nonstick, they might get a little stuck and break also I made regular sized muffins (12ish) instead of the 8 jumbo, the recipe calls for. ¬†You will just need to adjust the baking time.

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Noodle-less Zucchini Lasagna

Here in East Tennessee, we are a little behind the CSRA, weather-wise, so are just beginning to see a few summer squash. I am also in the midst of spring cleaning and projects, so am looking for recipes that let me enjoy the bounty of the season, but also produce leftovers. ¬†This is just the kind of recipe I turn to and bonus, it is low in calories and gluten free. ¬†I love that a little work and an hour or so of cooking gives me multiple meals. ¬†If you do have a bounty, you could make two pans, one to cook and one to freeze. ¬†Now, back to the cleaning…

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Lemony Green Bean Salad with Feta

Well folks, it does not happen often, but I have been waylaid by a summer cold. In between running for a kleenex and bouts of sneezing and coughing the last thing I want to do is cook an elaborate, time consuming dinner (and as you know, that is one of my favorite hobbies.) So, when the sick fairy visits, I turn to simple dishes that can be prepared in the few moments of respite. This green bean salad is one such dish. It is a perfect side for something from the grill (that hopefully the spouse, kids, neighbor, dog is going to prepare) and hey, it is just the beginning of green bean season, so the perfect time to enjoy them with minimal accompaniment. See you next week…

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Cucumber and Radish Salad with Burrata

Sorry to be a couple days tardy on my recipe post. Friday was a busy, busy day and Saturday, I was feeling a little under the weather, but better late than never. This week’s recipe has one of my favorite things in the world: Burrata. The marriage of mozzarella and creamy cheese curds. It is a wonderful treat alongside crisp spring and summer vegetables (well anything really) and makes a beautiful dish that everyone will rave over. If you cannot locate burrata, you can certainly substitute fresh mozzarella, homemade or good quality store bought ricotta.

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Beets with Lime and Pepitas

Beets are not a veggie that I grew up loving. Probably, because the only ones I had growing up were from a can. All of that changed about ten years ago when I enjoyed a steak salad with pickled beets. That salad made me rethink them, so I embarked on a journey of trying out various ways to prepare beets. I discovered that I absolutely LOVE them! Pretty much anyway they can be served, even beet kvass (which I drink every day.) The big downside is that they are not the easiest to prep and that color gets everywhere, so when I saw this set of recipes, I thought, “hey, new method, lets see if it is as messy and bonus new flavors I never thought of.” This recipe is on my list for weekend cooking and I think will make a great side dish for steak or roast/grilled chicken. I hope you guys do too. Ban the can, go fresh!

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