As beekeepers, there come times when we need to feed our bees or offer them up reserves to help them get through dearths and winter. New colonies should be fed so that they can quickly build out new comb for the queen to lay and for them to store their foraged pollen and nectar. Existing colonies also require feeding, especially a back up method to help ensure their winter survival. Today I thought that I would place these all recipes in one place for you to easily find them.
I have a deep love for Indian food. When we go out to eat it is almost always one of my favorite places to go. Last night, I was craving Indian food, but I was so wiped out from a most exhausting week that I was too tired to make the trip. So I decided to whip up my own version of a curry infused soup. My recipe did not disappoint. It was a bit spicy, savory, and delicious. My son even asked for seconds!
Yesterday I was craving curry chicken salad. It is a simple, easy recipe that comes together in a matter of minutes but tastes so rich and full of flavor. I had some left-over chicken that just worked perfectly. Whenever I make this I practically lick the bowl. Today, I’m sharing how you can make this too. Enjoy!
|Arugula dressed with relish and feta cheese|
If you are like us, you now have an abundance of cucumbers and tomatoes from your garden. One thing that I like to do is make this relish. It is so quick to make, versatile and delicious. We use the relish in many ways including:
As a side dish
Place it on top of a bed of mixed greens sprinkle it with feta cheese and make a salad.
Use it on sandwiches
Serve it with fresh crusty bread
Use this instead of salsa with tortilla chips
Toss with fresh pasta-serve hot or as a cold pasta salad
Add a generous spoonful to the top of grilled meats prior to serving
The best part is that it takes no more than ten minutes to create!
Three medium tomatoes-diced
1 cucumber cut into bite size pieces
1/4 cup chopped red onion
2 tbsp of fresh basil cut as chiffonade
2 tbsp capers
3 tbsp diced kalamata olives
drizzle of your favorite balsamic vinegar
drizzle of Extra Virgin Olive Oil
salt and pepper to taste
Combine the tomatoes, cucumber, onion, basil, olives, and capers in a medium sized bowl. Drizzle the vinegar and oil over the top. Add salt and pepper (don’t skimp on this one) and mix well. Store in the refrigerator for up to four days.(but it probably will not even last that long once you try it).
Photo Credit: Tilly’s Nest
Sometimes it is just too hot to cook. No one feels like eating anything too heavy and we certainly do not feel like cooking in the house. This is when we take our cooking to the grill. It is very easy to make a wonderful light meal for warm summer nights that is both easy delicious and keeps the kitchen clean! Who doesn’t love that part!? One thing that we find incredibly delicious and simple is a rustic crusty bread with fresh from the garden tomatoes and basil, and a drizzle of olive oil. Some days, this serves as our main course paired with an assortment of summer salads. Other days it’s a side. Either way, it is fast, delicious and easy!
Today we went exploring. So when we returned home in time for dinner, I decided to make something quick and easy with the ground beef that I had pulled out of the freezer early this morning. One of my family’s favorite things is when I make mini meatloaves in a muffin pan. They love it for the novelty and I love it because it cooks in half the time. This one is especially easy with a yummy gooey cheesy surprise in the middle.