I love fruit salsas especially paired with fish. I usually gravitate towards a mango pineapple salsa but as the strawberries have been so luscious lately and mine in the yard are going to be hard to keep up with soon, I broke out of my fruit salsa comfort zone and made some strawberry salsa this weekend.
This Saturday all over the country little ones and adults alike will be busy boiling eggs and dying them. Whether or not Easter is a religious celebration for you and yours, dying eggs is a fun and creative way to spend some time on a spring day with your children. Using natural ingredients instead of those little chemical pills is not only safer for pets, people and the environment, but it also produces incredibly beautiful colors and patterns that could only come from something natural. There are a few tips to help make your dyed eggs the best they can be while using natural dyes.
Well that was fun! There is nothing like the freedom and excitement of literally throwing ingredients together without a recipe to make you feel alive in the kitchen. As mentioned last week I was on a mission to create a grain free, egg free and sugar free (although that last part I had to give up on) version of something that I could call strawberry shortcake. What I came up with was certainly not my gramma’s shortcake, in fact it wasn’t a cake at all but an interesting version of a shortbread cookie.