It is heating up outside and that means we are cooling down our meals. We have been eating a lot of salads lately. Salads are perfect for lunch, dinner, and great side dishes to take to summer parties. This tomato
This is from my 365 Pasta Recipes cookbook, but I changed the original recipe quite a bit. Food should be attractive and this dish is really pretty and colorful. And easy to make! Cut the veggies really tiny. This is a great dish for work lunches because it is good hot or cold.
This salad highlights many fresh flavours of the Mediterranean and is at its best when made with good-quality olive oil. To pit several olives at once, place them on a cutting board and lightly crush with the bottom of a small saucepan to expose pits before removing. Stir this salad lightly with a fork before serving to loosen the pasta.
I needed a recipe that would use a bunch of veggies harvested from my garden, so I came up with this refreshing orzo salad that is both colorful and crunchy. A very refreshing vegetarian salad for those hot summer days.
This vegan pasta salad is the perfect summer potluck dish! Made with superfood pasta and an oil free hummus dressing, it’s a super simple and healthy twist on the classic recipe. Despite having all sweet teeth, I do love the occasional savory recipe. Because I’m...
A fresh, healthy, and low calorie dinner is just 30 minutes away! Try this easy Grilled Garlic and Herb Boneless Pork Tenderloin with Zucchini and Corn.
In the past, if you wanted to serve pesto, you had to make it from scratch. Now it is available in plastic containers in the refrigerated section of many markets. Avoid the pesto sold in glass jars on store shelves, as the fresh basil flavor is lost.
This recipe is a grain free spin on a soup that my Mom used to make whenever I was sick. She normally added orzo pasta for substance, so in this healthier version I substituted the carbs for cauliflower rice, and I’m so happy with the result. There are two ways to make this soup, the …
When I was a child, my mother often served this salad with multicolored marshmallows sprinkled on top, much to my delight. The marshmallows added a touch of sweetness that really complemented this salad's tangy flavor. —Betty Follas, Morgan Hill, California Skip links
