Last week was a mess on the back end side here. I attempted to switch servers (one with hopefully a lot more up time!) and ran into a ton of issues. I ended up having to just bring over my content and start from scratch with design and programming. Of course all of this right before we head down south to the beach for the weekend. But we had to get it done and we successfully did.
Now I start the rebuilding process, new design, new features, it will be a slowly evolving process, but I’m hoping the new design will make everything much more functional.
Thank goodness for my husband! There were a few times when I was too stressed out to figure out one more line of code. He learned WordPress like a champ in about 2 days. And handled the whole transition.
I am starting to compile an ingredient lists. You can check out the new “Browse by Ingredient” page to select recipes based off your likes or what you have on hand. I still have a few hundred posts to go through and tag, but it will get there eventually with all the recipes.
Needless to say with all of that going on last week I didn’t get around to posting these last few recipes for the week.
This Strawberry and Feta Salad made a great lunch. I whipped it up after picking up some strawberries on sale at the market. I planned to freeze them all for smoothies, but I saved a few for salads.
To make salads quickly I toast up a bunch of nuts and and keep them in the freezer.
- 4 cups spring mix
- 6 strawberries, sliced
- ¼ cup toasted almonds
- ¼ cup dried cranberries
- ¼ cup feta
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- ¼ cup olive oil
- Divide the spring mix, strawberries, nuts, craisins, and feta cheese between two bowls.
- In a small bowl whisk together honey and balsamic vinegar. Slowly drizzle in olive oil, whisking constantly. Add a little salt to taste
Approx cost per serving: $2.25