Blueberry-Yogurt Zucchini Pasta Salad with Coconut Crusted Baked Chicken

Blueberry-Yogurt Zucchini Pasta Salad with Coconut Crusted Baked Chicken

Today, I’m participating in a Blueberry Contest! You can check out all of the details on the Blueberry Council’s website. Basically, we’re directed to use blueberries somehow in a recipe and pair it with balsamic, rosemary, coconut or banana. I chose coconut, because I don’t cook with that ingredient enough!

I love blogging contests, because it encourages me to be creative with selective ingredients. Walking through a farmer’s market or grocery store, I’m inspired by all of the fresh produce and always bring a notepad so that I can jot down ideas. For example, I once saw persimmons next to the cheese aisle one morning and scribbled down the beginnings of this Persimmon Cucumber Salad.

Coconut and blueberries, here I come.

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Maple-Honey Roasted Carrot Noodle Ricotta Crostini with Coconut Flakes

Maple Honey Roasted Carrot Noodle Ricotta Crostini with Coconut Flakes

In Park City, Utah this past weekend, I hiked and biked by day and celebrated the nuptials of two very special friends by night…. while dreaming of roasting noodles. I know, I’m weird. Now that there’s only a few weeks before fall is upon us, I can debut some roasted spiralized vegetables.

Roasting veggies brings out flavors that can’t be tasted if sauteed, grilled, boiled or prepared any other way. Besides sword fighting, my favorite way to use carrots is to roast them and bring out their sweetness. Even baking whole carrots in the oven with salt, pepper and olive oil makes for a warm and inviting appetizer or side dish.

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