When I get a new cookbook to check out, secretly I’m sort of hoping it won’t be very good. I’m running out of shelf space, and this way I wouldn’t have any guilt by giving it away.
No such luck again. I have another keeper.
Lori Lange of Recipe Girl fame, published a cookbook (of the same name) a few months ago. Seemed only natural that it would be the next step in her successful cooking career. And it does not disappoint!
If you’re familiar with her blog, then you will be able to hear her throughout the pages. It’s very real and fun, catering to the home cook, but also includes a section on entertaining.
It has prep times and cook times – you all know I love that – and most of the recipes include variation suggestions, which is awesome in case you don’t like a certain ingredient, or don’t have it on hand. There are also icons on most of the recipes indicating whether it’s gluten-free, dairy-free, vegetarian, or a web favorite. It’s really well put together.
It’s been hotter than blazes where I am, peaking at 111 the other day. So I want no part of my oven and am all about the cold healthy salads. This one from Lori’s cookbook has a great balance of ingredients, in flavor and in texture. Happiness.
I’ve also bookmarked several others like her Bacon and Corn Griddle Cakes, Oatmeal-Blueberry Breakfast Bars, Grilled Cheese with Arugula, Wine, and Mustard, Prosciutto and Brie Monte Cristo Sandwiches, Snickerdoodle Blondies…the list goes on and on and on.
You can get The Recipe Girl Cookbook here. Well worth it!
Turkey and Cranberry Salad with Toasted Pecans and Smoked Gouda
Prep time: 20 minutes
• 2 tablespoons canola oil and vegetable oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon finely chopped shallot
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon maple syrup
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 8 cups baby spinach
• 1 1/2 cups chopped roasted turkey or chicken
• 1 large Red Delicious apple, cored and chopped or sliced
• 3/4 cup cubed smoked Gouda cheese (I grated mine)
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans or walnuts, toasted (or candied!)
Whisk all the ingredients for the dressing in a small bowl. Toss together the salad ingredients in a large bowl. Drizzle the dressing on top of the spinach mixture and gently toss together. Serve immediately.
(recipe courtesy of The Recipe Girl Cookbook)