This is three recipes in one, and all are equally as good! Keep pesto on hand to toss with pasta, spread on sandwiches, mix into salads or to top hot meats or vegetables.
I've learned this recipe from a friend from Mexico. I don't eat menudo, because the tripe or pig's feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out! It's very delicious and everyone always get seconds or thirds! Don't forget to garnish! I add lots of lemon juice to my bowl and a dash of salt.
Slicing carrots with a vegetable peeler transforms them into pasta-like ribbons. Cook them with peas and a pat of butter for unexpectedly luscious results.
I love the flavour combination of lemon, garlic and herbs with lamb and this recipe fulfills my taste buds' expectations! This is not meant to be a roast, but is meant to be fall apart soft - almost like a Mediterranean flavoured quot;pulled lambquot;.
This salad bar classic gets updated with multi-grain pasta and reduced-fat ingredients, less mayo and fewer eggs. Yet it disappears just as fast as the original.
