Wordless Wednesday: Blueberry Lemon Parfait

Blueberry Lemon Parfait: layers of creme chiboust (kind of a vanilla pudding mousse), blueberries, lemon curd, lemon mouse (lemon curd mixed with whipped cream) and a cinnamon-sugar lattice garnish.

Roasted Butternut Squash and Carrots with Dried Cranberries

This is a fusion of a recipe from Ina Garten for roasted butternut squash and one from The New Elegant but Easy Cookbook for Agata and Valentina’s Sicilian Carrots (see the Agata and Valentina website for a picture of the recipe made with sliced carrots and this post at The Wash Family Cookbook for a picture of the recipe made with baby carrots).

No Cook Corn and Tomato Salad

This summery salad is made with raw corn and grape tomatoes. It might seem a bit unusual to use the corn raw instead of cooked, but corn served this way has an unusually fresh and deliciously sweet taste. Slicing corn off the cob sounds like a lot of trouble, but you can get a nice sized bowl of kernels from just three ears of corn (at least I did). This salad serves 6-8, so it ends up being less work than shucking and boiling corn for the same number of people. On top of everything else, you avoid heating up the kitchen.

Ida’s Flat Bread Salad

Now that I have given you a recipe for making your own salad bowls and flat bread crackers, here is a recipe for flat bread salad. Unsurprisingly, this is basically a  salad featuring flat bread crackers in lieu of croutons.

Fun with Egg Roll Wrappers: How to Make Edible Salad Bowls, Flatbread Crackers and Garnishes

Have you ever been served salad in an edible bowl? They look fancy and difficult, but truth is that they are a total snap to prepare.

Wordless Wednesday: Gluten-Free, Dairy-Free Chocolate Mousse Cake for Tamar’s Graduation

Wordless Wednesday: Caramel Topped Challah Cake

Imagine French toast (or challah kugel or bread pudding), but as a cake, with caramel sauce . . . .