Almond waffles topped with lemon curd for the perfectly springy brunch. Continue reading
Almond waffles topped with lemon curd for the perfectly springy brunch. Continue reading
Quiche Lorraine for breakfast, lunch, or brunch because we always want bacon and cheese! Continue reading
Maple and cinnamon flavors make this latte so fun with all the flavors of french toast – no pan required. Continue reading
Bruschetta Chicken Burritos pack bright flavor from the balsamic and pesto with melty cheese and tomatoes! Continue reading
This salad is not for hardcore salad people. If you enjoy raw kale, this isn’t for you. Now that it’s just us – we love that juicy bottom of a sub so this salad celebrates some veggie crunch, some creamy cheese, some pickles, and that drippy mayo-oil-vinegar bit!

Clean out your fridge a bit – the specific meats and cheeses aren’t important. Use what you have! Add in croutons if you want!
Sub Salad
Ingredients (serves 2):
3 cups iceberg lettuce
1 cup tomatoes
1/3 cucumber
cheese – mine was havarti
meats – mine was salami
pickles
3 tablespoons mayo
2 teaspoons red wine vinegar
1 teaspoon vegetable oil
1/2 teaspoon oregano/Italian seasoning

Directions:
Chop the tomatoes, cukes, meats, cheeses, and pickles.

Whisk together the mayo, oil, red wine vinegar, Italian seasoning, salt, and pepper. Taste and adjust if needed.
Toss the salad with the dressing.
Enjoy!

I love this. It has all the best parts but nicely dressed all over. The iceberg is just good – it isn’t a new year’s resolution style salad, but it is really addicting.