I suppose I could think of and share a reason why it would be called Texas caviar, but the point is that there are no fish eggs in it. I like to think of it as salsa that has been kicked up a notch or two. In fact, it’s been changed so drastically, I dare call it a salsa. My sister’s friend brought this to a birthday dinner a few years ago. I was instantly hooked. It’s tasty, interesting, flavorful and packed full of protein. There are beans. There are enough beans for this... more

This recipe was requested by Adrianne when she saw it on our weekly menu. I can’t blame her. Lemon, chicken, pasta. I’d be intrigued too. I wasn’t planning on posting it originally, but I decided it was a fantastic time to share a new upgrade to the site. We started making the recipe card at the bottom of the post printable. Click HERE to see what it will look like printed out for your recipe box, folder or whatever you store recipes in. If you subscribe, you may have already... more

If you saw Ole’s Greek burger post, you may have been left wondering what kind of summer salad you’d pair that with. (I know you were.) It’s not like a regular, ol’ creamy coleslaw would do the trick there. And something about putting tzatziki sauce on your burger doesn’t scream potato salad. It screams pasta salad, naturally. THIS pasta salad. Or something. I was thinking the other day that this would have really looked nice with halved cherry tomatoes and, while... more