the Fare

Entertaining Essentials: Summer Veggie & Salami Pasta Salad with Yogurt, Cashew, and Herb Dressing

Summer cooking should be bright and full of the freshest produce. This pasta salad has an Italian spin with a tangy cashew pesto vinaigrette and chunks of high quality Salami. The vinaigrette is made with Greek yogurt which gives a lighter taste than a cheese based pesto. I love finding new ways to incorporate raw nuts into dressings and sauces, adding depth of flavor, a smoother, more decadent consistency, plus extra protein. Packed atop a bed of greens, this is one of the prettiest, most brightly colored platters you’ll put on the table, which is exactly why I pair it with a bouquet of summer’s best friend, the sunflower.

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What’s For Dinner: Chipotle Pepper and Cumin Roasted Chicken Fajitas

DIY’ing at the dinner table has always been a thing in my family. Growing up the most popular make it yourself spread was the chicken fajita. And while these memories are of simpler times, i.e., shredded lettuce, diced tomatoes, Kraft shredded cheddar, and grilled chicken, there is no denying that the famous sizzlin’ fajita is just really damn delish, no matter the sum of the parts.

By classing it up a bit with authentic Mexican spices, restaurant worthy – make ahead side dishes, and some adult beverages, fajita night is still a major thing in adulthood (wait, I have to be an adult?). So when days like Cinco de Mayo roll around, or just about any other Friday night, the fajita is one serious party participation pleaser.

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