A simple mixture of toasted walnuts and sherry vinegar provides a rich, yet good-for-you dip for the artichoke leaves. Remove the leaves and dip into walnut vinaigrette, using your teeth to scrape the meat found on the inside of the artichoke leaf. Make sure to remove the fuzzy choke from the center of the artichoke before eating the heart.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DinnerOnDemand #CollectiveBias This One Pot Summer Vegetable Pasta is a quick and easy summer dinner recipe that uses fresh
Be sure to use true baby carrots with tops. So-called baby carrots sold in bags are often whittled-down mature vegetables; their texture will be too tough for this recipe.
This recipe can be substituted in ANY pasta sauce or recipe, and it can be eaten hot or cold. Very versatile main or side dish - and very hard to screw up.
Homemade Rice Pudding takes milk, rice, and sugar and produces a wonderfully sweet and creamy dessert which so often evokes feelings of nostalgia that we think of it as a 'comfort' food. With Demo Video
A wonderful and delicate squash puree, with the occasional chunk of soft and creamy squash. Each bite tickles your taste buds with the sweet nutty taste of the...
