We are big fans of quinoa, the "supergrain" (which is actually a seed) that's high in protein, iron, and fiber. It has a great fluffy texture and nutty taste, and cooks so quickly that we turn to it often for weeknight meals. However, plain quinoa can get a little monotonous, so we came up with a recipe to dress it up a little while taking advantage of the organic grapes we've been finding all over our farmers' market.
Calzones are a favorite in my house, not only for a relaxed weekend dinner but also for wrapping up, freezing, and eating for lunches all week long. Lunch or dinner, they're the perfect little "hot pockets" (ahem!) of cheese, veggies, and leftover meat. Here's how to make them.
Chicken bacon roulades, chicken breasts, pounded thin, stuffed with bacon, shallots, and Parmesan, rolled up, browned, roasted, then served sliced, with a creamy white sauce.
This Pasta with Warm Tomatoes and Basil recipe contains Barilla pasta, extra-virgin olive oil, freshly grated Parmesan, fresh basil leaves, grape or cherry tomatoes and more.
