Strawberry Banana Crepes are so good… they take fruit to heavenly heights. This is a delightful combination to get you started, but it is your “oh, so sweet” duty to experiment with your personal fruit favorites. The difference between my sweet and savory crepes is just a little vanilla and a hint of sugar. We like to compliment the fruit without competing with it. Simply fabulous.
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What better way to start the day than with a frittata? Eggs get a lot of bad press… but for less than 80 calories, each, those little beauties deliver a satisfying hit of protein and do wonders for your cooking and your baking. There is a lot to that old advertisement “The incredible, edible egg!”
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I could live on this avocado feta sandwich. In May of 2015, I discovered this delightful treat in a coffee shop called Cava, up in Millers Point, Sydney, Australia. The young lady made it right in front of me while her friend brewed my coffee. It doesn’t get any fresher than that! I took it outside and found a sunny bistro table to soak up the sun and soak up the flavor.
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This Green Garden Smoothie is so incredibly refreshing. Not too sweet, not too tart. It is simply perfection in a glass while packing in your daily greens. My nephew Nick and his wife, Patri, got me started on this in the Fall of 2013, and we have been enjoying it ever since! Make it a healthy start to your day, or enjoy it as a summer beverage. I promise not to tell anyone if you slip a little vodka into the mix. In that case, I recommend a sunny patio or balcony and a lounge chair to boot. Find your happy place!
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A Banana Smoothie instantly makes you feel like you are on vacation. Do you have bananas past their prime? Don’t throw them out! Their sweetness and soft texture make them perfect for smoothies. Just remove the darkened skins, and then freeze the flesh in tightly sealed bags until you are ready to transform them into a quick breakfast or afternoon snack. For an extra-special treat, add 2-3 tablespoons of spiced rum.
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This crustless quiche has a beautiful back story. During the summer of 2016, our friend Teri invited us to her lovely vacation home on Lake James. No need to ask us twice… we packed our bathing suits, grabbed a few bottles of wine, and hit the road in our convertible.
One delightful morning Teri and I made a traditional Quiche Loraine for breakfast, and it was perfect. Baked in a pie crust, it was savory decadence. At home, I make a leaner crustless quiche, baked in little ramekins. Leftovers not only look great but reheat well in the microwave.
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