These beans are briefly boiled and tossed with cherry tomatoes in a buttery basil sauce to make the most yummy green beans ever! We serve these at Easter Dinner every year but are a delicious accent to any meal.
Dish up an easy homemade pasta sauce packed with the bright flavors of fresh basil, balsamic vinegar, and salty Asiago cheese over hot cooked angel hair noodles for a quick, and delicious, weeknight dinner in a hurry.
Italian-style tomatoes go for a brief simmer with tender white cannellini beans and garden-fresh spinach. Serve over hot penne and spoon crumbled bits of feta cheese over the top for a creamy sharp bite with every mouthful.
Worth their weight in gold. Four pounds of tomatoes and a bit of salt produce a quart of these amazing dried tomatoes. We like to store them in olive oil to keep them plump and moist.
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
Classic chicken pot pie recipe from Marshall Field's. Chicken, celery, onion, carrots, peas, parsley, and thyme baked in a large ramekin lined and topped with pie crust.
