Next month is the Food and Wine Conference in Orlando and I’m going to be there!!!! Join me at a discount rate using the 2015 CODE to SAVE $50 off conference pass is: FWC15boyaA at the online registration <here> I would LOVE to connect with you!
Not only is it going to be an amazingly fun conference to connect with other bloggers, but we also get to learn more about SEO – Search Engine Optimization, marketing and promotion on social media channels, effective writing, publishing a cookbook, working with PR agencies, food photography and more!
Rosen Shingle Creek Recipe Contest 2014
Better yet, there are some AMAZING food contests going on, like the +Rosen Shingle Creek Orlando Recipe Contest.
I’m a steakhouse kinda mom.
SO, I decided to create an original recipe inspired by Rosen Shingle Creek dining options A Land Remembered – Steakhouse to be entered into the contest AND I used what we had in the garden: fresh Kale and cherry tomatoes. It is my original recipe to the best of my knowledge!
(I sent the little guy to get all the veggies, since he likes to take all the “balls” off the tomato plants no matter what color they are. Back inside he helped wash everything in the sink and also insisted upon “cooking” too! He added the vegetables, stirred, and mixed it all up! We call it Garden to Table)
This Kale, Orzo & Feta Summer Salad would make a great side dish to a grilled chicken breast!
Kale, Orzo & Feta Summer Salad Recipe
1/2 cup of thin sliced Kale
1 tablespoon olive oil
1/4 teaspoon of salt
1/4 cup of crumbled feta
1 cup of cooked orzo
1/2 cup of cherry tomatoes
sprig of fresh basil finely chopped
dash of crushed red pepper
juice from 1/2 fresh lemon
1. Mix together thin sliced Kale, olive oil and salt in a medium size bowl, let stand for 30 minutes.
2. Add the remaining ingredients and mix.
3. Salt and pepper to taste
4. Refrigerate 2-3 hours before serving for best flavors.
For more healthy summer-time recipes: