So, I've got some wonderful news to share with you all - My blog is featured in the January/February issue of Wiregrass Living magazine, with a 14 page spread (and cover photo)! Wiregrass Living is published in my hometown of Dothan, AL, and I was thrilled to hear that they'd be featuring my recipes.
As soon as the magazine hit newsstands, we headed to the local Barnes & Noble, and you can imagine my surprise when I first saw the issue, and a recipe from my spread made the cover! I was even more happy with the recipe they chose for the cover - Chunky Chicken Noodle Soup. Why? Well, this is a much-loved family recipe that I originally blogged about HERE.
The article features recipes that make it easy to incorporate fresh fruits and healthy vegetables into your meals, during these chilly winter months when it's easy to rely on our favorite, maybe not-so-healthy, comfort foods.
I thought I'd share some pages of the spread with you, along with two recipes. I hope you enjoy!
Bon Appetit, my friends!
Recipes Featured:
1. Asparagus, Mushroom & Roasted Red Pepper Quiche with Bacon & Gruyere
2. Very Berry Arugula Salad with Toasted Almonds, Mandarin Oranges & Balsamic Vinaigrette
3. "Just Peachy" Shortcake with Toasted Pecans, Buttermilk Biscuits & Maple Drizzle
4. Whole Wheat Penne with Turkey Sausage & Veggies
5. Tomato & Corn Salad with Bacon and Blue Cheese
6. Yogurt, Blueberry & Homemade Granola Parfaits
7. Nutella-Peanut Butter Crepes with Bananas & Strawberries
8. Greek Chicken Wraps
9. Prosciutto, Mozzarella, Tomato & Basil Bruschetta
10. Chunky Chicken Noodle Soup
Very Berry Arugula Salad with Toasted Almonds,
Mandarin Oranges & Balsamic Vinaigrette
Serves 4-6
Ingredients:
For the salad:
5 oz arugula (4 large handfuls)
1 lb. strawberries, quartered
1 cup blueberries
1 (15 oz) can mandarin oranges, drained
1/2 cup sliced almonds
1/3 cup roasted sunflower kernels
1/2 red onion, minced
4 oz goat cheese, crumbled
For the vinaigrette:
1/4 cup balsamic vinegar
2 tsp light brown sugar
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp freshly ground black pepper
3/4 cup grapeseed oil
Directions:
Preheat oven to 375 degrees F. Place the almonds on a baking sheet in a single layer. Bake for 3-4 minutes, or until lightly toasted and fragrant. Set to the side.
Pour the arugula into a large bowl. Add the strawberries, blueberries, oranges, toasted almonds, sunflower kernels, red onion and crumbled goat cheese. Gently toss to combine all ingredients.
Divide salad onto individual serving plates and lightly dress with the desired amount of vinaigrette, reserving extra for later use.
To make the vinaigrette:
Pour all vinaigrette ingredients into a mason jar, with a tight-fitting lid. Vigorously shake the jar for 1 minute to thoroughly combine.
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Prosciutto, Mozzarella, Tomato & Basil Bruschetta
Serves 4-6
Ingredients:
1 pint grape tomatoes, halved
8 oz. fresh mozzarella pearls
3 oz. prosciutto, cut into small pieces
10 large fresh basil leaves, chopped
2 Tbsp. extra virgin olive oil
Freshly ground black pepper, to taste
1 whole French baguette, sliced 1/2 - 3/4" thick
1 clove garlic, sliced in half
Directions:
Preheat broiler to 500 degrees F.
Combine tomatoes, mozzarella, prosciutto, basil and olive oil in a large bowl. Season with freshly ground black pepper and mix together well.
Next, arrange the bread slices in a single layer on a baking sheet that's been lined with a silicone mat or sprayed with no-stick cooking spray. Place under the broil and toast until golden brown. Remove from the oven and let cool slightly.
Once bread is just cool enough to handle, lightly rub each piece with the garlic, cut side down. The harder you rub, the stronger the garlic flavor will be.
Just before serving, spoon topping over the toasted bread. Serve immediately.
