In the Lowcountry region (the coastal areas of the Carolinas and Georgia), perloo is a beloved rice dish often made with the region’s plentiful shellfish. Similar to jambalaya, perloo starts with a flavorful base of rice simmered with tomato, bell pepper, celery, garlic and onion. We’re making ours with hearty, absorbent bomba rice—a Spanish variety traditionally used for paella—and cooking it risotto-style before stirring in the shrimp right at the end.
Rustic Raspberry Lemon Cheesecake Tart ~ I would do it with strawberries or blueberries
Roasted cauliflower. Yum!
rhubarb cheese cake with almond streusel
Peach Puff Pastry Tart ( Tarte Fine aux Pêches) | Life's a Feast