Salmon Baked in Foil on the Food Network

My next door neighbor Carrie told me about this recipe!  Yum, Yum!

Salmon Baked in Foil on the Food Network

A Life Unprocessed: Roasted Asparagus With Mushrooms & Bacon

A Life Unprocessed: Roasted Asparagus With Mushrooms & Bacon: This super quick, healthy, grain free dinner is so tasty, and smells amazing while it's roasting. I've been making it a couple of times...

Just found out Mason Jr has several food sensitivities including dairy, casein, eggs, almonds and mustard seed.  So off to the internet and multiple allergy-free cookbooks for ideas.  Bugging friends who already live with these food allergies.  Exploring local grocery stores with a more discerning eye. And planning our strategies to make this as smooth a transition as possible.

We have logged in miles on the Chesapeake Bay already since Memorial Day weekend.  It has been a great beginning to Summer 2012.  Memorial Day weekend we did a sunset boat ride up the Piankatank River on Friday night.  Then on Sunday we went by boat over to the Potomac River and the Caravati cottage in Edwardsville.  This weekend we went down Saturday morning to Norfolk for Opsail.

Quite A Wonderful Trip To England We Had

I will be posting photos of our England trip soon! I had to change the background to match. Then we had to weed through all the hundreds of photos. It has taken me longer than I meant it to - but life was busy when we got back from Spring Break.

Marinated Greek-Style Pasta

I made this recipe this evening. Can't wait to try it at lunch tomorrow too!

This big-batch salad is great for parties. Leftovers are perfect for next-day lunches straight from the fridge.

Photo by: Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

• YIELD: Makes 14 to 16 servings
• HANDS-ON:30 Minutes
• TOTAL:2 Hours, 40 Minutes
• COURSE: Main Dishes, Salads

Ingredients

• 1 (16-oz.) package orecchiette*
• 1/2 pound hard salami slices, cut into strips
• 1/4 pound assorted deli olives, pitted, drained, and cut in half
• 1 (7-oz.) jar roasted red bell peppers, drained and chopped
• 6 pepperoncini salad peppers, cut in half lengthwise
• 1/2 English cucumber, thinly sliced into half moons
• 1 1/2 cups bottled Greek vinaigrette with feta, divided
• 1 pt. grape tomatoes, cut in half
• 1/4 cup firmly packed fresh flat-leaf parsley leaves
• 4 ounces feta cheese, crumbled

Preparation

1. Cook pasta according to package directions; drain. Rinse with cold running water.

2. Toss together pasta, salami, and next 4 ingredients. Add 1 cup vinaigrette, and toss to coat. Cover and chill 2 to 24 hours.

3. Toss in tomatoes, parsley, and remaining 1/2 cup vinaigrette just before serving. Sprinkle with feta cheese.

*Penne pasta may be substituted.

Southern Living MARCH 2012

Lent Started Today!

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My Food Co-Op

I belong to Fall Line Farms Food Co-Op and I love it. We have belonged for two summers and this year I have kept up with it over the winter.

I like this plan because they have more to offer than just vegetables that are ripe each month. They have fruits, meats, cheeses, prepared foods, pastas and lots more. You pay a registration fee for the year, then you buy as needed each week. Some weeks I know I won't have the chance to get by for pick up or will be out of town and I don't get anything.

You have from Friday night to Monday to order. Then you pick up the food on Thursday afternoons.

If you want more information, let me know. I can even get you a list of vendors.