The original recipe was made by my nana for years and years. Then my mom made it for me growing up, and now I make these waffles myself (but with a couple of healthy changes) They still taste just as good as the did when I was a kid. We serve them sometimes for breakfast, but in our family waffles have almost always been served for dinner. When you can't think of anything else to make.
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.
Cioppino (San Francisco style fish stew) - When you have a houseful, whip up a potful of Cioppino to treat family and friends. This San Francisco-style fish stew is nutritious and delicious--shrimp is high in omega-3s and low in mercury.
Slicing carrots with a vegetable peeler transforms them into pasta-like ribbons. Cook them with peas and a pat of butter for unexpectedly luscious results.
This salad bar classic gets updated with multi-grain pasta and reduced-fat ingredients, less mayo and fewer eggs. Yet it disappears just as fast as the original.
