Cantaloupe and Sugar Snap Peas Salad with Feta and Pistachios

Surreyfarms. A serene haven in the foothills of Northern California

This is a sweet refreshing salad with the cheesy tang of fresh feta and a mustardy vinaigrette. Cantaloupe adds not only a fruity flavor in this salad but also gives the salad some heft.  Then add in thinly sliced sugar snap peas, thinly sliced onions and cucumber and this becomes a delicious salad that is sweet, fruity, crunchy and tangy.  Served with some crusty bread and a chilled glass of anything drink, this makes for a wonderful light Sunday salad dinner on any hot sweltering summer evening.

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Whole Grain Banana Bread with Flax and Chia Seeds

Surreyfarms. A serene haven in the foothills of Northern California

It was my birthday back in July and I got to celebrate it in Spain this year,which meant that I didn’t get a chance to celebrate it with my dear friends Rose and Devi like we have been doing for almost a decade now.  But a gal can celebrate her birthday more than once, can’t she?  So my friends hosted a small tea for me after I returned as a belated b’day get together.  It turned out to be a wonderful relaxing afternoon with good friends and good food.

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Deviled Eggs: Balsamic Bacon

Of Goats and Greens

Contains:  Eggs.  Is: Paleo, Whole 30 (depending on bacon source).  

Recently (well, back in late July), for a picnic, I made deviled eggs.  Hard-cooked 18 of them (the hens out back have been prolific), and brought three different recipes to the event.  One was Mom’s original one; another was found on, a post by Morning Glory there; and the third was just considered from wanting a bacon deviled egg – which was originally supposed to be with the avocado I forgot to buy, then was going to be done with horseradish sauce (which I’d neglected to return to the fridge overnight on a really HOT night), and so I settled on balsamic reduction as my primary/base seasoning (other than the bacon).

deviled eggs, recipe, baconDeviled Eggs with Bacon & Balsamic Reduction

My bacon was sourced at a farmstand in Connecticut, the scallion in the recipe came from the Otis…

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