This is a quick and easy recipe (once you cook the beans) that makes the most delicious variation on hummus. Traditional hummus is made from chickpeas/ garbanzo beans. This dip is made from the light and creamy cannellini bean.
Ribbons of summer squash are dressed in a Greek vinaigrette for an appealing summertime salad. For effortless, paper-thin squash ribbons, use a vegetable peeler or a mandolin.
Crunchy vegetables and tender chicken breasts tossed in a tangy vinaigrette make a refreshing main-dish salad. If you poach the chicken yourself, reserve 3/4 cup of the cooking liquid to make the dressing.
I love to snack on almonds, pecans, peanuts, cashews, sunflower seeds, pepitas etc... I guess you get the picture that I adore a variety of nuts...but what was I to do when I ran out of my favorite...
These layers of sweet potato cake with marshmallowy meringue icing in between and a topping of praline and candied pecans will make a spectacular finish to any feast.
Turtle, meet cheesecake. A luscious, fluffy filling topped with caramel, pecans and a chocolate drizzle, these bars will bring the most reluctant guests out of their shells.
