It seems summer has slipped away from us already, but that doesn’t mean we can’t eat like it’s still summer! This Poke is a DELICIOUS twist on one of my favorite dishes. It is so easy to make and the flavors are so killer your Hawaiian friend will forgive you for changing a classic.
This week I had a fresh pomegranate for the first time. I know that probably sounds crazy but I had only eaten pomegranate flavored things before, never an actual pomegranate. At first, I struggled with peeling it correctly and getting all the good stuff out. Once I had all the seeds out, I could not stop snacking even though I knew I needed them for this recipe! I found this recipe from Clean Eating magazine on the Kahakai Kitchen blog.
There is something about large cuts of meat that is just amazing. I always feel like a large tenderloin or roast is always much juicier and flavorful than individual pieces of meat. Lucky for me, my mom belongs to a local farm and receives ungodly amounts of meat. I have had a two-pound hunk of beef in my freezer tantalizing me for months. I had not gotten around to cooking it because I did not want to cook the entire thing for only two or so people. This weekend I finally had the chance to have a dinner party, if you want to call it that, and serve this delicious cut of meat to a group of friends.
This week the weather has gotten nicer and it is starting to feel a bit more like summer, finally! The sunshine and warm weather has caused a shift in my food cravings; I’m sure many of you experience the same thing each season. For me, warm weather makes me crave light food and summery flavors, such as citrus.
These individual dishes are light, and not to mention kind of cute! They are great for a dinner party. It does not take long to make and the individual gratins make serving much easier. This recipe is very light and healthy, perfect for summer. The balsamic vinegar gives a great tangy kick to the dish as well. I also baked some extra tomato slices to drizzle with balsamic and serve with the dish. These go great served with roasted asparagus with lemon or a nice salad.
The second I thought spring had arrived, we got a huge snow storm. I guess that’s Colorado for you… With the cold weather back, I decided to make another new soup. Once again, Cooking Light magazine has provided me with another delicious recipe. I love avocado, but I had never thought of putting it in my soup before! Using skim milk in this recipe makes it healthier, but you can always use heavy whipping cream if you prefer… see I can do comfort food and healthy at the same time! 😉