Grilled Brussels Sprouts with Balsamic Glaze

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When you think of grilled vegetables, corn, eggplant, peppers and zucchini usually come to mind. But did you know you can make brussels sprouts on the grill too? They come out perfectly charred on the edges and make the perfect side to grilled steaks, pork or chicken.

When you think of grilled vegetables, corn, eggplant, peppers and zucchini usually come to mind. But did you know you can make Brussels sprouts on the grill too? They come out perfectly charred on the edges and make the perfect side to grilled steaks, pork or chicken.

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Zucchini-Feta Frittata

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Zucchini Feta Frittata

There aren’t enough dishes in anyone’s repertoire to use up all the zucchini from the garden and at farm stands this time of year. Add this hearty frittata to your list.

With its bright green flecks of grated zucchini, this dish can go from brunch table to picnic table to dinner table with ease.

Continue reading “Zucchini-Feta Frittata” »

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Come Have a Look Around: Workshop Edition

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Food Photography Workshops

You guys! It feels like it’s been forever since I wrote a blog post.

It hasn’t been forever, obviously – it’s only been one week since I last checked in. But a week has felt long. And it feels good to mentally be back in this internet space, sitting on the couch with my fingers flying across the keyboard of my laptop between frequent PLEASE PET ME interruptions from Sage, checking back in with you (how are you guys doing?) and letting you know a little bit about what’s been going on at the studio in recent days.

This will either become a new series (ideas are running laps around my brain right now) or it might become just a single post with a fun and unusual title, but either way  – I’m calling today’s post COME HAVE A LOOK AROUND: Workshop Edition.

For the record, and just to get this out of the idea zone and onto virtual paper, wouldn’t it be fun to do COME HAVE A LOOK AROUND: Studio Edition, COME HAVE A LOOK AROUND: Kitchen Edition, COME HAVE A LOOK AROUND: Home Edition (just give me five years to clean up and organize real quick), and maybe COME HAVE A LOOK AROUND: Garden Edition? except I didn’t do a garden this year because, just, I don’t know, I don’t even have a good excuse. Garden Edition is next year.

Okay but today! Today is COME HAVE A LOOK AROUND: Workshop Edition.

Food Photography Workshops

Pinch of Yum Food Photography Workshops

We’ve had a great run of summer workshops this year. In the months of June and July, we had 40+ people including workshop attendees and volunteers make their way to our little P-O-Y studio in Minneapolis from all over the United States and Canada.

AMAZING, right? It’s seriously the coolest to have the chance to bring people together for something as strange and wonderful as FOOD PHOTOGRAPHY. –> What is life, what is life, what is life. I ask myself this almost every day.

We have had a really good time. And by really good time, I mean we’ve talked and laughed, we’ve practiced with our cameras, we’ve taken lots of pictures, and we’ve eaten a lot of deliciously delicate fried tofu and citrus-saucy broccoli salad with goji berries and other pretend-to-be-fancy things.

Pinch of Yum Food Photography Workshops

Now that summer workshops are done, I should tell you: JUST YESTERDAY we opened registration for our fall workshops! We have two happening in September and you can find the registration information right here. 

If food photography is your thing – or you want to make it your thing – we would be so super excited to have you visit us in studio this September for a workshop.

Also worth noting –> fall in Minneapolis is… I mean, I’m biased, but it’s epic. It’s really hard for me to imagine a place that does fall colors, fall temps, and the whole scarves-and-boots-and-hot-coffees-to-go vibe better than our little Minnesota-nice city.

So there it is. That’s all I really needed to say today!

Now: come on in and have a look around.

Pinch of Yum Food Photography Workshops
Pinch of Yum Food Photography Workshops
Pinch of Yum Food Photography Workshops

Pinch of Yum Food Photography WorkshopsPinch of Yum Food Photography WorkshopsPinch of Yum Food Photography Workshops
Pinch of Yum Food Photography Workshops

Pinch of Yum Food Photography WorkshopsPinch of Yum Food Photography Workshops

Pinch of Yum Food Photography Workshops

Pinch of Yum Food Photography Workshops

Pinch of Yum Food Photography Workshops

PartnersWe are so well-fed and well-supplied during the workshops, it’s almost just ridiculous.

From mind-blowing broccoli tofu salad (and I literally mean MIND-BLOWING) to next level, saucy, herb-loaded, stacked turkey sandwiches to a Seven Sundays muesli styling bar breakfast complete with berries and toasted coconut and almond milk, we are not lacking in the food department.

We also get lots of our photography backgrounds from the one and only dynamic duo behind Erickson Wood Works, and this round of workshops we were able to do a giveaway for some very adorable Hanselmann Pottery.

So all in all, an AMAZING group of businesses and brands that we are proud to have as sponsors.

Thanks to everyone who came out for a summer workshop! WE ♡ YOU.

Pinch of Yum Food Photography Workshops

Pinch of Yum Food Photography Workshops

For more information about upcoming available workshops, check out the registration page.

 

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Cheeseburger Salad

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This salad has everything I love about a cheeseburger, sans the bun. Chopped romaine, tomatoes, avocado, pickles and shredded cheese are topped with grilled burgers and red onions and drizzled with a seriously delicious dressing.

This salad has everything I love about a cheeseburger, sans the bun. Chopped romaine, tomatoes, avocado, pickles and shredded cheese are topped with grilled burgers and red onions and drizzled with a seriously delicious dressing.

This salad has everything I love about a cheeseburger, sans the bun. Chopped romaine, tomatoes, avocado, pickles and shredded cheese are topped with grilled burgers and red onions and drizzled with a seriously delicious dressing.

Of course, if you prefer to make this with turkey burgers or even veggie burgers, that would work too! Please welcome Heather who is guest posting for me today…

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Rainbow Potato Salad

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This creamy potato salad made with rainbow potatoes, celery, pickles, and dill is lightened up using half mayonnaise, half yogurt. Perfect for picnics and backyard parties all summer long.

This creamy potato salad made with rainbow potatoes, celery, pickles, mustard and dill is lightened up using half mayonnaise, half yogurt. Perfect for picnics and backyard parties all summer long!

This creamy potato salad made with rainbow potatoes, celery, pickles, mustard and dill is lightened up using half mayonnaise, half yogurt. Perfect for picnics and backyard parties all summer long!

Mashing half of the potatoes also adds to the creaminess of the final dish, without having to add more mayonnaise.

This creamy potato salad made with rainbow potatoes, celery, pickles, mustard and dill is lightened up using half mayonnaise, half yogurt. Perfect for picnics and backyard parties all summer long.

Rainbow Potato Salad

5 Smart Points

178 calories

Total Time: 25 minutes

This creamy potato salad made with rainbow potatoes, celery, pickles, and dill is lightened up using half mayonnaise, half yogurt. Perfect for picnics and backyard parties all summer long

Ingredients:

  • 1 ½ pounds multi-color baby potatoes
  • Kosher salt
  • 1/3 cup 2% Greek yogurt
  • 1/3 cup olive oil mayonnaise (or light mayonnaise)
  • 1 teaspoon yellow mustard
  • 1 ½ teaspoon fresh dill
  • Freshly ground black pepper, to taste
  • 1 dill pickle spear, finely chopped
  • 1 medium celery stalk, finely chopped
  • 2 small green onions, chopped
  • 1 tablespoon pickle juice

Directions:

  1. Place potatoes in a large pot of salted water and bring to a boil. Boil for 10-15 minutes, or until fork tender. Drain and set aside to cool.
  2. Meanwhile, in a small bowl, combine the yogurt, mayonnaise, mustard, 1 teaspoon dill, pinch of salt and pepper. Set aside.
  3. When potatoes are cool enough to handle, set aside half. Peel the other half by gently pinching the skin and pulling it away. Place peeled potatoes in a medium bowl and mash with a potato masher. Dice the remaining potatoes into 1-inch cubes and add to the bowl with the mashed potatoes.
  4. Add pickle, celery, 1/4 teaspoon salt, pepper, and all but 1 tablespoon of the green onion. Add the yogurt mixture and pickle juice to the potatoes and toss gently to evenly coat. Garnish with remaining dill and green onion.Place potatoes in a large pot of salted water and bring to a boil. Boil for 10-15 minutes, or until fork tender. Drain and set aside to cool.Meanwhile, in a small bowl, combine the yogurt, mayonnaise, mustard, 1 teaspoon dill, pinch of salt and pepper. Set aside.

    When potatoes are cool enough to handle, set aside half. Peel the other half by gently pinching the skin and pulling it away. Place peeled potatoes in a medium bowl and mash with a potato masher. Dice the remaining potatoes into 1-inch cubes and add to the bowl with the mashed potatoes.

    Add pickle, celery, 1/8 teaspoon salt, pepper, and all but 1 tablespoon of the green onion. Add the yogurt mixture and pickle juice to the potatoes and toss gently to evenly coat. Garnish with remaining dill and green onion. Refrigerate for at least 1 hour, up to overnight, to allow flavors to combine. Best served at room temperature.

    Best served at room temperature.

Nutrition Information

Yield: 5 Servings, Serving Size: 3/4 cup

  • Amount Per Serving:
  • Smart Points: 5
  • Points +: 5
  • Calories: 178
  • Total Fat: 7g
  • Saturated Fat: g
  • Cholesterol: 7mg
  • Sodium: 373mg
  • Carbohydrates: 24g
  • Fiber: 3g
  • Sugar: 2g
  • Protein: 4g

This creamy potato salad made with rainbow potatoes, celery, pickles, and dill is lightened up using half mayonnaise, half yogurt. Perfect for picnics and backyard parties all summer long.

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Mozzarella Stuffed Sweet Mini Peppers

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Mozzarella Stuffed Mini Peppers

Have you seen those bags of sweet mini peppers showing up in the markets recently? They’ve become my new favorite snack. I down them raw like popcorn. Crunchy vegetable popcorn, with stems for handles.

When the grill is out I just toss the peppers with olive oil and plop them on the grill. Sprinkle with salt and you have the easiest pepper side ever for grilled meat.

The other day I had some leftover smoked mozzarella from a recipe and decided to stuff my favorite little peppers with it.

As if these little peppers couldn’t get better. Wow!

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Greek Quesadillas

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All the best Greek favors come together in this EPIC cheesy quesadilla, topped with an easy homemade Greek yogurt tzatziki sauce!

Greek Quesadillas - All the best Greek favors come together in this EPIC cheesy quesadilla, topped with an easy homemade Greek yogurt tzatziki sauce!

Butters and I have basically locked ourselves in our house during this LA heat wave, sipping on these, while also trying to figure out the appropriate tzatziki sauce-to-quesadilla ratio.

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