This salad is all about contrasts in flavor and texture: chewy, nutty pasta mingled with crisp, sweet green beans and strewn with bits of crunchy bacon and creamy Roquefort. Prep and Cook Time: 40 minutes. 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. The dressing can be made ahead too; if it thickens, thin it with a little more vinegar or even milk.
A crowd-pleasing mash-upof two great party desserts, this etherealtreat is made by layering coffee-flavoredsponge cake, whipped mascarponecheese and grated white chocolate.
The Chubby Vegetarian featured this recipe with homemade polenta. I've adapted the recipe to include items that I already had on hand including the polenta
I created these chewy granola bars while searching for a healthy snack for my family. Now, wherever we go, folks request these bars--and the recipe. -Janis Loomis of Madison, Virginia
Traditional Mexican green chicken enchiladas, made lighter! Made with white corn tortillas, chicken breasts and queso fresco – SO good! Get new post updates:
Any mild white fish such as cod, flounder, or orange roughy would also be delicious in place of tilapia. Serve these brightly flavored fillets with sauteed spinach or a green salad
