A simple mixture of toasted walnuts and sherry vinegar provides a rich, yet good-for-you dip for the artichoke leaves. Remove the leaves and dip into walnut vinaigrette, using your teeth to scrape the meat found on the inside of the artichoke leaf. Make sure to remove the fuzzy choke from the center of the artichoke before eating the heart. [LINK]Skip to main content
This vegetarian Sweet and Sour Tempeh recipe is one of my favorites. It only takes about 20 minutes to make and it's delicious--perfect for Meatless Monday!
Oh jeez! Why oh why must I torture myself with endless irresistible delights during the Holidays? I mean, stretchy pants just don't look nice at Christmas parties and Potlucks..lol!
Going gluten-free doesn't mean having to give up mac n' cheese! Try our Tex-Mex version using Progresso Traditional chicken cheese enchilada flavor soup and two cheeses--Cheddar and pepper Jack.