Earlier this week, I ordered the limited time Birthday Cake Frappucino from Starbucks. It’s a creamy blend of vanilla and hazelnut and topped with a raspberry infused whipped cream. After a taste, I’m soo wishing that it’s more than a limited time option! The downside? It was pretty pricy.
Speaking of Starbucks, they’re also offering new smoothies and wraps. I might just have to try them.
Fuller House? It would definitely be fun to watch and reminisce.
Sliced heirloom tomatoes topped with fresh basil and shaved mozzarella then drizzled with balsamic vinegar. This heirloom tomato salad is both refreshing and healthy.
I love heirloom tomatoes. Those gorgeous colors. The refreshing taste. How can I resist buying them? I really can’t. I mean, look at them!
Heirloom tomatoes taste amazing on their own. And they’re best when eaten raw. So of course I want to toss them in a salad.
What I love most about this salad is that it features heirloom tomatoes as the main ingredient. Tossed with just basil, mozzarella, and a touch of balsamic vinegar, this heirloom tomato is simply yet refreshing and embodies the essence of spring.
Cilantro lime quinoa tossed with sweet corn and spicy diced jalapeno. This flavorful cilantro lime quinoa with corn and jalapeno is the perfect choice for a simple yet delicious spring dish.
Can you believe I haven’t had quinoa until recently? I know! What kind of foodie/food blogger am I, right?
My first taste of quinoa was this exact dish. Well, almost anyway. I might have added the cilantro lime. There’s a little small food market called Lite Bite down the street from where I work. They serve low calorie premade dishes. Like salads, mashed cauliflowers, lasagnas, grilled chicken. It’s all behind the glass display case, and you order what you want by the pound or by portions. And everything has a little card in front of it which tells you exactly what’s in the food and how many calories per serving.
What I love about this quinoa dish is that it’s so refreshing, just the sort of dish I’m looking for when I think of spring. Especially now, since it’s already April! There are only a few ingredients that go into it, and it doesn’t take long to make at all. Each bite has the taste of cilantro and lime, a little sweetness from the corn, and a slight kick from the jalapeno.
Not a fan of spicy? You can always remove the seeds of the jalapeno. Most of the heat is in the seeds so if you remove the seeds, the jalapeno will be less spicy and you’ll still have that taste. If you can’t tolerate spiciness at all, you can leave it out too.
Chopped chicken seasoned with fresh tarragon then tossed with cranberries, celery, and light mayo and wrapped in butter lettuce cups. These chicken tarragon lettuce wraps are so delicious and perfect for spring.
Have you ever had fresh tarragon? Or just tarragon in general? They say it has a light licorice flavor. I supposed that’s true. Which is totally strange because I’m not a fan of licorice. Like, not at all. But I love the fresh flavor of tarragon. There’s something about the flavor that just appeals to me.
Chicken seasoned with tarragon tastes soo amazing. The fresh herb paired with chicken brings out the best of both ingredients.
Can you believe I first encountered the combination at Starbucks? If you’ve had one of their refrigerated chicken sandwiches before, I think you know which one I’m talking about. For me, it was an unforgettable combination. And here we are, years later, talking about it. I decided to remake the chicken tarragon salad sandwich, but in lettuce wrap form, and share it with you.
This chicken tarragon lettuce wrap is soo simple to make with just 5 main ingredients. It involves very little cooking and not too much cleaning, which I’ll be the first to admit makes me super happy. Because I really hate having my kitchen look like this (and that’s considered relatively clean). Yup, this chicken tarragon lettuce wrap is definitely one of my favorite spring recipes.
White chocolate infused with fresh rosemary and topped with sea salt. This rosemary sea salt white chocolate bark is the perfect treat for spring.
I have been waiting for days to introduce this little spring treat to you.
What better way to enjoy your weekend then with chocolate infused with a hint of spring?
I had my first taste of rosemary sea salt white chocolate two weekends ago when I attended a chocolate sampling event. Before then, I doubt I could even imagine rosemary paired with chocolate. Since then? I’ve been waiting impatiently for my next taste of that amazing combination. How could I forget that distinctive aromatic taste of rosemary bursting with each bite of chocolate? Topped with a little bit of sea salt, this chocolate is really unforgettable.
Spring is here! And I’m obsessed with finding fresh ingredients. Like these heirloom tomatoes.
But first, there are a ton of links I want to share with you.
A delicious spring soup filled with roasted red peppers, zucchini noodles, and other vegetables and seasoned with fresh tarragon and rosemary. This roasted red pepper zucchini noodle soup is loaded with fresh ingredients, perfect for the spring.
It’s spring! Which means it’s time to whip out the fresh ingredients.
While I was grocery shopping yesterday, I was sooo excited to see heirloom tomatoes! And as I continued to shop, I added rosemary, tarragon, mushrooms, bell peppers, butter lettuce, and so much more to my basket. And yes, I almost always shop with a basket instead of a shopping cart when I’m by myself because I don’t want to buy more than I can carry. It limits how much food I buy (and money I spend on food). Flawed logic? Maybe. But it works for me.
Filled with roasted red peppers, zucchini noodles, mushrooms, onions, celery, corn, rosemary, and tarragon, this soup is amazingly delicious, healthy, and embodies the flavor of spring. Each bite (or maybe slurp is a better word?) has the taste of roasted red peppers and a hint of rosemary and tarragon. You can always add more herbs if you want the soup to be more aromatic.
Fresh snap peas, roasted asparagus, and sun-dried tomatoes tossed together in a spring mix salad with blood orange balsamic vinaigrette. Refreshing and healthy, this roasted asparagus and snap peas spring salad is the perfect way to start the spring.
Salads are absolutely perfect for this amazing spring weather. Not that we’ve had much of anything else here in California. But! It’s time to whip out ingredients for huge salads that will keep you satisfied and still healthy.
A few weeks ago, I posted a recipe for Citrus Salad with Blood Orange Balsamic Vinaigrette. Well, today, we’ll have different ingredients plus a vinaigrette for those of you who have no access to blood oranges. At the moment, that seems to include me. Sadly.
Oh my gosh! After last week’s chocolate filled Sunday, I feel like nothing can top it. Except another chocolate filled weekend.
So to make up for my chocolate withdrawal, this Walllflower Weekly Faves will be filled with chocolate recommendations. Among other things, of course.
But first, a recipe that’s not a recipe.
My latest obsession comes from Lupicia. My friend and I went to Lupicia to look at their unique flavored tea. We ended up trying a honey and caramel barley tea that tasted exactly like coffee. I don’t know if I’ve mentioned it before, I probably have, but I have terrible headaches from the caffeine in coffee. As much as I love the flavor, the headache and the rapid heart beat just isn’t something I enjoy. So when I discovered that barley tea soaked in soymilk for several hours created the rich creamy taste of caramel coffee without the caffeine, I was drinking it frequently. Unfortunately, since it’s barley tea, it’s not an option for those who are gluten intolerant.
Simple to make, all you have to do is soak one teaspoon of barley tea in 150ml of soymilk. You can adjust the portions accordingly. And then add sugar to taste. Obsessed. Like seriously. I reserve that milk bottle just for my milk tea.
Eggs baked over a bed of asparagus and spinach then topped with sun-dried tomatoes and melted fontina cheese. These baked eggs over asparagus and spinach will be the perfect dish for brunch this weekend.
It’s the weekend!
Which means, it’s time for brunch because the weekend means we get to sleep in a little longer, right?
Well, Sunday for me at least. I work every other Saturday mornings.
But! What better way to start your day than with baked eggs?
I love this dish because it’s filled with fresh ingredients.
Asparagus is just beginning its season, which means you’ll get fresh and tender asparagus stalks for a decent price. Sun-dried tomatoes add an extra flare to any dish. Spinach is always a great addition to any egg dish. Top with a little bit of cheese, some salt, and crushed red peppers, and you have a brunch ready to be served in almost no time.
Oh! And don’t you love it when the yolk oozes out the moment you cut into them? Soo good.