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.
****************************************************
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.
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