Arugula, Mint, and Apple Salad with Walnuts and Buttermilk Dressing by Rattaya Nagorski


That title is certainly a mouthful to sayI I almost was going to do a pun there with "mouthful" food, but let's just leave that right here. Ha ha. Now let's just get on with the dish itself. :)

This yummy salad, from Fine Cooking Holiday Recipes 2014, gets its shine from the toasted walnuts. That is definitely the star of this dish. I omitted the mint when I made it, not sure if it would improve/affect the overall taste, but the salad itself was quite yummy. The sweet apple with the creamy dressing, it's a full plate on its own. 

Click here for the recipe: Arugula, Mint, and Apple Salad with Walnuts and Buttermilk Dressing

Grilled Chicken + Arugula and Zucchini Salad by Rattaya Nagorski


The actual title of this dish, from Curtis Stone's cookbook What's For Dinner? was Grilled Chicken with Arugula and Zucchini Salad with Lemon-Caper Vinaigrette. I shortened the title here simply because it was just a lot of to say; even though the vinaigrette itself was equally a star along side the chicken and the salad.

Click here for the recipe: Grilled Chicken + Arugula and Zucchini Salad

Chicken + Forty Cloves of Garlic + Potatoes by Rattaya Nagorski

This dish, from William-Sonoma's Chicken Night cookbook by Kate McMillan, jumped off the page immediately to me, and I was so excited to make it. Needless to say, it was the 40 cloves of garlic that pulled me into trying out the recipe. Also, the steps to make this French bistro dish seemed fun. While that rang true, the dish came out bland and it wasn't quite a hit at the dinner table.

Click here for the recipe: Chicken + Forty Cloves of Garlic + Potatoes

Spicy Oregano Stew by Rattaya Nagorski

I was looking at different recipes that I could amend for the Whole30 Challenge. To be honest, I was getting tired of just baked meat item and roasted vegetables. Don't get me wrong, roasted vegetables had become a goldmine for me, and I couldn't get enough roasted Brussel sprouts. I would rather have that stay longer than the kale obsession. As much as there were wonderful recipes available online, I simply just wasn't intrigued tonight, so I ventured out on my own.

Click here for the recipe: Spicy Oregano Stew

Hunter's Chicken Stew by Rattaya Nagorski

Rustic was the first thing that came to mind when I read this recipe. Just the title alone already sparked me into thinking about braising meats or roasting a chicken. From Food and Wine magazine, the recipe was focusing on a cooking school/pop up restaurant in France. Out of that I was able to try some of the published recipes. This was fun to make, and the result was worth the time that it took to make this dish.

Click here for the recipe: Hunter's Chicken Stew

Many Berry Pie by Rattaya Nagorski

I made this dish last year while summer was coming to a close. Even though I'm in Houston and it's practically summer year-round here, fresh berries are not as fresh and decadent as during the actual summer time. When the blackberries and raspberries went on sale, I was excited to make this pie. You could certainly use frozen berries, however, but why not take advantage of delicious fresh berries right now?

Click here for the recipe: Many Berry Pie

Zucchini + Goat Cheese Quiche by Rattaya Nagorski

Wow, this dish is my new obsession! Have you ever made a dish that after you've tried it, you want all your friends and family to also try it? Because it is THAT good? Well, that has been my thinking process after tasting this fabulous dish. First, it's more than just zucchini and goat cheese, but those are the main draw of it. There's ham and a great taste profile for thyme. You can certainly make this dish vegetarian by skipping the ham and add roasted cauliflower or caramelized onions.

Click here for the recipe: Zucchini + Goat Cheese Quiche