Guess what today is…it’s the RETURN of
R e C i P e W e D n E s D a Y s ! ! !
As a reminder, this is an opportunity for YOU to shine and introduce the world wide web to your fabulous self and your fabulous cooking skills, ideas and unique style – and that’s the beauty of it – You don’t have to be a superstar chef or nutrition expert (that’s where I come in!) to debut your recipes! No way José! This is for ANYONE and EVERYONE! I know a “secret chef” is hiding in each and every one of you and I encourage all y’all to share even the most “basic” of tips you swear by when in the kitchen – whether it be cooking or eating (even if it just scrambled eggs!). I firmly believe there is ALWAYS VALUE to gain from sharing! Holla!
Moving right along, today’s Daily Dubie Debut goes out to one stylish sista:
God, I have the most beautiful readers!
Who is Britt? Brittney is the proud founder & author of The Style Truck, a blog she started not long ago to express her inner (and outer) fashionista! Britt passionately believes that style can be found in ALL things, specifically in FASHION + FOOD + HOME. She’s been in the design industry since graduating college in 2006, and currently holds the prominent role of Fashion Director & Stylist for Dillards Corp. and Denver Magazine.
What is Britt’s Favorite Dish To Cook? Britt likes to eat seasonally and loves nothing better than whipping together fresh, cool salads in the Summertime.
Why? They’re quick, easy, refreshing and healthy! And while salads might sound like a snooze fest, Britt’s on to something! She ups the salad-ante by adding a variety of unconventional ingredients to her greens!
Britt’s Healthy Cooking Tip: Limiting the amount of ingredients helps keep things simple and clean. She also believes it allows us to really taste and enjoy the food we eat, which will satiate us and reduce chances of overeating.
What’s Britt’s Favorite Indulgence? A glass of wine with some dark chocolate.
And now for the recipe!!! …
Britt’s Vibrant Summer Salad
1. Arugula (4 Cups)
2. Red Beet (3-4)
3. Sweet Potato (1 large)
4. Olive Oil (1/2 cup)
5. Lemon (half/to taste)
6. Sea Salt (I prefer “Celtic”)
- Preheat oven to 375
- Peel and cut beets and sweet potatoes and place on a baking sheet. *Note-Beets will stain easily, so be super careful not to get it on your clothes and wash hands immediately! Drizzle olive oil and season lightly with salt. Place into middle rack of oven for 30 minutes or until vegetables can be punctured easily with a fork. Allow to cool slightly after removing.
- Combine olive oil and lemon juice in small bowl and whisk
- Place arugula into large mixing bowl along with beets and sweet potatoes. Add dressing and toss lightly.
- After plating, garnish with Sea Salt and a glass of wine!
Thank you for your BEAUTIFUL, delicious & nutritious contribution Britt! I think I’m going to make this for lunch! (sans beets) …For more tips from Britt on how to keep your food, clothes and home stylish, visit The Style Truck!
That’s all the juice for today, Suckas!
PRESS PLAY ON THE SONG OF THE DAY:
P.S.: Submit all recipes, photos & ideas to LAURA@DAILYDUBIE.COM!
P.S.S: JUNE’S Sizzling Newsletter is coming SOON & it’s HOT! Sign your booty (AND your friend’s booty) up HERE to get in on the FUN!