In our house we seem to go through more snacks during the summer than we do during the rest of the year. Does anyone else have this problem? There is something about playing hard outside, working in the garden, the
Black quinoa with roasted sweet potatoes, kale, dried cranberries, red onion and tossed with balsamic vinegar. This salad is vegetarian, vegan and gluten-free.
Marinate succulent shrimp, provolone cheese, olives, red bell pepper and mushrooms in this herb-rich vinaigrette for a colorful appetizer with sunny Mediterranean flavor.
The loaf is made of small pieces of dough rolled in a garlic herb butter and sprinkled with freshly grated Parmesan cheese before heading to the oven to bake. When it emerges, the bread is so soft, tender, and packed with flavor.
