Dressing Bites are a wonderful way to repurpose Thanksgiving leftovers, making for a very satisfying nibble.
A selection of mouthwatering and tradition-laden Thanksgiving recipes from the Glover Gardens archives.
This light and bright side dish is a winner! It has cherry tomatoes for color and pop, garlic for a savory punch, lemon zest for, well, zestiness, and dill to balance everything. Plus a dollop of creme fraiche.
We love avocado toast! Not because we’re trendy, frivolous or extravagant, but simply because we love fresh food that’s bursting with vibrant flavors.
This is a winning team of ingredients, my friends! The peppery arugula is the perfect foundation for the creamy goat cheese and shrimp, and the balsamic dressing ties it all together like a bow on a birthday present.
A guest recipe for Sandwich Wednesday that bears some resemblance to a muffuletta, but only as a distant cousin. I present to you The Sandwich, from Stacy.
Here’s an easy, foolproof, delicious and quick way to cook shrimp: roasting it in a very hot oven. And then you can use it in a variety of dishes, like this lovely salad.
The strawberry lemonade from Mockingbird Cafe is a drink that instantly transports you back to childhood summers, all reminiscent of church picnics, sunburns and innocence.
Once a recipe from a cookbook evolves this much from the original and becomes its own wonderful, unique thing, it’s time to document.
The smoked salmon pita with avocado-dill spread is the essence of summer, whether at a picnic or a ladies’ luncheon.
Avocado-dill spread is a super-simple, creamy, tangy condiment that stands up to spicy food and holds its own. In other words, it’s a keeper!
A mountaintop picnic in Colorado’s Pike National Forest sparkled with nature and pineapple mimosas.
Beyond Banana Bread: Is it for breakfast? Yes. Is it dessert? Yes. Is it an afternoon snack or the reason to take a coffee break? Yes. Is it a replacement for lunch sometimes because you had a slice every time you walked through the kitchen? Yes, yes and yes. It’s that good.
Bruschetta is so simple, so summery, so garlicky-good. Ripe red tomatoes meet their life partner in soft green basil, with garlic and oil to seal their commitment.
Crab Louie is a perfect summer salad, but you don’t have to stop at crab – other seafood like plank-grilled salmon or shrimp are just as good.
We took a walk on the wild side and used blacked fish on nachos. Here’s how it went down … it’s not a recipe as much as a set of loose guidelines, kinda like jazz is.