Who says salads are all about the leaves? Beets are back, baby! This Roasted Beet Salad with Citrus & Tarragon Cashew Cream recipe from Austin-based Chad and Derek Sarno is from their new book, The Wicked Healthy Cookbook, featuring all plant-based recipes. We love this recipe particularly because several of the ingredients can be prepared ahead of time, making it a luxurious lunchtime option for the week.
Cracked Black Pepper
“Don’t break out your grill for this dish. Here in New Orleans, barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce.” Mr. B’s serves the shrimp with heads and tails on — and always with a bib!
Mouthwatering, fall-off-the-bone beef short rib from Executive Chef Doug Noxon with the Pecan Grill, inside the Overton Hotel in Lubbock. Talk about a picture perfect plate!
Spreadable summer goodness from SIMI Executive Chef Kolin Vazzoler. His avocado toast topped with smoked trout on a rustic baguette sliced, drizzled with fresh olive oil. A perfect pairing with the SIMI Sonoma County Chardonnay!
The most popular burger from the Craft Burger Food Truck and Chef Shannen Tune – the 2016 Chopped Champion! Assembled with candied bacon, crispy potato hash, sunny-up egg, smoked gouda–all on a fabulous bacon-cheddar waffle!
Lay off the lettuce and switch things up for your next salad! This Orange Fennel Salad from Helen Greek Food and Wine has two kinds of orange, pomegranate seeds and even more goodness…
Delicious salt block sautéed veggies from H-E-B Cooking Connection. We’ve paired our broccoli with a beautiful cracked pepper béarnaise sauce for the holidays. As seen on Goodtaste with Tanji!