Mommom’s Potato Salad
3-5 lbs redskin potatoes, cooked approximately 15-20 minutes in salted water. 4 stalks diced celery 1/2 med. green pepper, diced 1/2 medium red onion or 4-5 scallions 4 boiled eggs…
Read more3-5 lbs redskin potatoes, cooked approximately 15-20 minutes in salted water. 4 stalks diced celery 1/2 med. green pepper, diced 1/2 medium red onion or 4-5 scallions 4 boiled eggs…
Read moreThese loaded stuffed peppers are a recipe we’ve been perfecting over the years and they are so delicious. Hearty protein and tomato-soaked rice, combined with the nutrient-rich sweetness of the peppers make…
Read moreThe Food and Drug Administration now says it’s completely safe to eat your vegetables like usual, and here at Shorebird and Goat we strongly believe that fresh produce is one of…
Read moreA friend made us this soup several years ago, and we have been working to reverse engineer the recipe ever since. It only takes one perishable ingredient (the kale) and everything else can…
Read moreThis is maybe my all-time favorite soup. It’s that perfect mix of fresh produce and fresh seafood that Shorebird and Goat can’t get enough of. So good I am reluctant…
Read moreWe served this Pioneer Woman bruschetta at a dinner party this week and it was truly excellent.
Read moreThe other week I experimented with a BLT Salad, with homemade red pepper mayonnaise and croutons. This actually came out really great, although I didn’t take photos of the process.…
Read moreI really need to take that course in iPhone food photography because here’s another recipe that’s amazing and the photo doesn’t do it justice. We got this watermelon salad recipe…
Read moreShorebird and Goat were wandering around town this morning when we decided to stop at the farmers market and make dinner out of whatever is in season. For reasons we’ll…
Read moreShorebird’s MomMom used to make this recipe and it’s one of our favorites. This combines some of our favorite things — fresh produce and stuff you can get cheap from…
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