Nicoise salad has always been one of my favorite salads. The classic combination of textures and flavors is ideal for any lunch gathering with friends. Although the standard preparation calls for seared tuna, I like to change things up by occasionally and go with salmon atop my bed o' greens.   

Using salmon is an easy way to add delicious lean protein to your diet while getting Omega 3 fatty acids and vitamins B-12.  

This salad is surprisingly easy to make but the finished product will have you looking like you've been in the kitchen for hours.

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One of our family’s favorite summer traditions is going blueberry picking.  We always pick way to many berries and come home wondering what we’re going to do with them.  This recipe for Blueberry Peach Crumble is always at the top of our list. 

Fresh blueberries freeze beautifully.  Simply wash, and freeze in a single layer on a cookie sheet before transferring to a ziplock bag.  I’ve been asked over the years what the difference is between a crisp and a crumble.  After some research, I found these general definitions,  but the truth is you will not find a universally agreed upon answer.  Whatever you call it, this dessert is simple, summery, and delicious!

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It's summer, and most of like to cook outdoors in these hot months. If fish is what you crave, but you don't feel like cleaning up a messy grill, we've got a great solution. Why not pouch it? As the spokesperson for Norwegian Salmon, Chef Nicole is constantly inventing new preparations for this healthy and delicious seafood favorite. Today she has paired an aromatic pouch technique with a wonderful White Bean & Fig Salad. It couldn't be easier to prepare, and is amazingly nutritious.

You can find more salmon solutions on her blog at http://blog.salmoninseconds.com. 

Greek Grilled Salmon With White Bean & Fig Salad

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I don’t make fried chicken regularly, but when I do, I always use this recipe. It is a Memorial Day tradition in the Straight family, and it's all about the brine.  I soak the chicken for a whole day in a buttermilk brine to give it plenty of time to soak up the tangy seasoned buttermilk. The extra liquid keeps the chicken juicy during cooking resulting in moist, flavorful delicious fried chicken. 

Note: When you are brining your chicken, make sure all of the pieces are completely immersed in the liquid. 

Happy Memorial Day!!

Buttermilk Brined Fried Chicken

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I don't know about you, but I'm often daunted by Asian food prep as the list of ingredients always seems to require multiple pages. I'll admit it...this scares me. My lack of fortitude is unfortunate as Asian flavors rank high on my list of preferred meals. When it comes to a food conundrum of this magnitude, I always rely on Chef Nicole of Time to Eat! to streamline the situation. I told her I wanted a simple weeknight dish with Asian flavors that would not require a trip to the specialty market in Norwalk (not that I don't relish walking those aisles). She came up with this great Thai Coconut Curry with Chicken, Shrimp and Vegetables.  Vegetarian? No problem. Simply omit the chicken and shrimp and use diced extra firm tofu.

Thai Coconut Curry with Chicken, Shrimp and Vegetables

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With warmer weather on its way, it's time to clean up that grill and bring on the 2010 grilling season. And really...doesn't everything taste just a little bit better on the grill? Even pizza....

If you've never made grilled pizza, you'll be amazed by how simple it is. Chef Nicole throws down some serious pie in her step-by-step video, and she's got tons of great tips. We've gone with Prosciutto, smoked Gouda, and arugula for our toppings, but feel free to dream up any accompaniment you wish. 

If you decide to make you own pizza dough vs. picking one up in the store, Chef Nicole has a great recipe for homemade dough. Happy cooking!

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Muffins are alway a crowd pleaser in my family, so I'm always looking for interesting new recipes. Chef Nicole developed these Pear and Candied Ginger Granola Muffins during her days as a personal chef. The candied ginger gives these healthy fruit based muffins a little extra zing. You can buy candied ginger at any number of groceries (i.e. Trader Joe's) or make your own. David Lebovitz has a great recipe if you are feeling up for the challenge. 

Pear and Candied Ginger Granola Muffins

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It's not easy coming up with the mid-week meal, especially if you've got picky kids. It is precisely this type of conundrum that makes Chef Nicole tick. Mired in a massive cooking rut last week, I called her for some advice. She had just the solution for a tasty and ridiculously simple healthy weeknight dinner, Provencal Braised Chicken Thighs.

I used to steer clear of chicken thighs favoring the white meat breasts, but I'm a changed woman. Thigh meat has great flavor, and only 10% more fat than the leaner breast. This is a delicious dish that the whole family will enjoy. 

 Provencal Braised Chicken Thighs

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Often, when I peek into peoples' refrigerators, I see upon the shelves a multitude of bottled salad dressings.  Everyone loves salad but many don't know how easy it is to make a delicious homemade vinaigrette.  The basic proportion of a vinaigrette are 3 parts oil, 1 part tangy (vinegar, citrus). Add some salt and pepper, find yourself a left over jam jar with a good lid, and you are ready to start dressing. Note: I can not stress the importance of having a tightly fitted lid, as I’ve spilled more dressings when I’ve gone to shake it.

Here are a few tried and true recipes I make in my house. You'll never buy bottled again!

Try these simple recipes for Classic French Dijon Vinaigrette, Asian Balsamic Vinaigrette, Latin Vinaigrette, Creamy Blue Cheese Vinaigrette and Caesar Salad Dressing. 

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I don't know about you, but in my family, the one meal that is unanimously savored is pulled pork. With three kids, it's a minor miracle if nobody turns their nose up when we sidle up to the table, but everybody loves the shredded, juicy, tender "other white meat." Sweet, spicy, savory...any way you make it, it's good. We traditionally go BBQ style, but eager for a change from the vinegary sweetness of this recipe, I asked Chef Nicole to come up with an alternate version. She suggested this spicier cousin, Latin Roasted Pulled Pork. 

What I like about this recipe is that it requires almost no work and you don't need a slow-cooker to make it. Sure, you can use yours if you own one, but when we taste-tested this recipe I quickly realized I didn't miss the equipment. If you are cooking for kids, just leave out the jalapeno. It still tastes great.

Note: If you are looking for a quick BBQ pulled pork recipe, check out the Screamin' Meanie Pulled Pork Bites from our Halloween party snacks post. 

Latin Roasted Pulled Pork

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Chef Nicole has mastered the art of the kid-friendly recipe that works just as well the adults in the crowd. These Asian Turkey Vegetable Potstickers are a perfect hands-on activity for all ages. Personally, all that folding took me right back to those origami craft projects from my younger days. These little GBD packages are deceptively simple to make and very tasty. We also have a vegetarian version below. Try 'em in your house and let us know what you think. 

Asian Turkey Vegetable Potstickers

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Ok people...there are tons of delicious recipes on CTbites, but this is hands down my favorite to date. Chef Nicole won an award for this Almost Flourless Chocolate Cake with Dark Chocolate Ganache and Hazelnut Praline, and after your first bite, you'll know why. We used dark chocolate left over from the "Sustainable Dark Chocolate Tasting" we had earlier in the week, so it was truly outrageous. (More on that later). Bonus: The extra ganache can be used to dip fruit into resulting in a beautiful accompaniment to this decadent treat. Forget flowers this Valentine's Day...just make cake.

Almost Flourless Chocolate Cake with Dark Chocolate Ganache and Hazelnut Praline

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