Happy Salad Days , All! Welcome to my salad version of that famous hot-weather favorite, the BLT Sandwich. A good BLT is such a late-summer indulgence of good bread, bacon and tomato. But really, isn't a Wedge Salad really a BLT without all the bread? Right?! For my salad version, start off with a much lighter but completely rich Homemade Blue Cheese Dressing where it "pays" to pay attention to texture. Drizzle the dressing over a wedge of iceberg lettuce, a juicy tomato, crispy bacon plus a few bread crumbs cooked in bacon grease. Then, y'know, just call it “dinner”! Tonight, maybe?! Fresh & Seasonal. Summer Classic. Low Carb. High Protein. Weeknight Easy.

Quick-cook couscous all dressed up for summer, quick to toss together and studded with bites of fresh mango and perfectly ripe summer tomatoes. Vegan and beautiful on a platter. ~ Skip Straight to the Recipe ~ Do Certain Recipes Send You Straight to the Kitchen? Do certain recipe words stop you like roadblocks? My work-block words are so many, they need categories! World cuisines such as Moroccan and Greek, anything Finnish or Swedish or Nordic. And Canadian, of course, Canadian! Hints at origin ("traditional" or "authentic") and seasonality ( “summer” and “winter”). Savory. And then there’s an endless list of favorite ingredients. Blueberries, buttermilk, sour cherries, almost anything with lemon. Beets, of course! Mangos are high on the list too. These days I buy more mangoes in a month than I once did in an entire decade. Most go into smoothies and a summer version of my daily Quick 'n' Easy Raw Salad . What's NOT On My List? Cousc...

Anyone else happy to save both time and calories? I thought maybe so! That means Peach-Pie Pudding (say that three times!) is for you. It's all the glory that is summer’s very best peach pie, except without the crust! (Added benefit! And without turning on the oven!) ~ Skip Straight to the Recipe ~ What's the "State of Pie" in America? SPOILER It won't surprise you. Four years ago, we drove across six states in a pickup on a pie odyssey, seeking out fresh homemade pie in small-town cafes, roadside truckstops and local dives. I’m sad to report, there’s just one word for the “state of pie in America”: abysmal. ABYSMAL! We stuck our forks into one forgettable pie after another. It was only the last night, at a pricey white-tablecloth place where the pastry was worth every single calorie. Now I make a mean pie crust (à la How to Make Flaky Tender Pie Crust ) – and I do, for special occasions – but mostly, really, it is better to avoid the carbs and t...