My local market had an impossible-to-resist pile of ripe avocados for an impossible-to-resist price so I came home with a big bagful. And while I'm a happy member of the avocado toast for breakfast club, I also needed to find other ways to use up my bounty. Here's a very simple and delicious avocado-based salad dressing that also makes a nice summer dip for crudites.
This Broccoli and Cauliflower Sformatino recipe contains extra virgin olive oil, Parmigiano-Reggiano cheese, all-purpose flour, broccoli, 1% milk and more.
For nearly four months this blog has languished here, neglected and forlorn, half-heartedly attempting to entice passersby with embarrassingly out-of-season recipes for things like zucchini and ras...
Leftover cauliflower puree stands in for bechamel sauce in this lasagne and -- surprise -- it might just taste better than the original. Click here to visit the new home of KitchenDaily!