A creamy spread of Swiss cheese, cream cheese, green onion, nutmeg and toasted almonds is baked and served hot with crackers for a delicious appetizer.
Here's a great way to use summer's abundant squashes. Toasted pine nuts and briny kalamata olives make this salad a standout. Prep and Cook Time: about 1 1/4 hours. Notes: Ingredients can be prepped and pasta cooked a day ahead of time and chilled (add 1 tbsp. extra-virgin olive oil to the cooked pasta). Toss everything together just before serving.
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.
A lunch-worthy dish that's protein-packed and low in carbs? We'll take it! This Pesto Egg Salad from The Healthy Maven brings a whole new flavor to your traditional egg salad while delivering 9g o...
This Snow-Covered Almond Crescents recipe contains flour, planters slivered almonds, philadelphia cream cheese, granulated sugar, powdered sugar and more.
