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In this Mediterranean medley, pasta combines with artichoke hearts and olives in a light dressing of extra virgin olive oil and lemon. Or is it an artichoke and olive salad with pasta? Either way, this main dish, which can be served hot or cold, is layered with flavor. You can use leftover, unsauced pasta or…
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[1] Don’t these homemade pork rinds look so much better than store-bought (photo and recipe © PaleoLeap.com)? [2] Pork rinds are also a delicious garnish for soups and salads (photo © Culinary Vegetable Institute). [3] Pork cracklings are made from the skin and fat; pork rinds are the skin (rind) only (photo © Padaek.com. Check…
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Top: Grab a slice and pick your toppings. We love this selection from WhatsGabyCooking.com. Center: The classic bruschetta topping: tomatoes, olive oil and basil. The tomatoes can be halved cherry or grape tomatoes or diced beefsteak or roma tomatoes (photo courtesy Williams-Sonoma.com). Bottom: As a bonus for guests, grill the bread as you need it,…
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Many “cocktail households” have a bottle of Angostura bitters, to splash into a Manhattan or other recipe. In fact, you can add bitters to still or sparkling water, regular or diet soda, hot or iced tea, and coffee. (There’s a recipe for iced coffee with bitters below.) If you follow food and beverage trends, you’ve…
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Top: Mexican Scrambled Eggs In Tortilla Cups (photo Land O’Lakes). Bottom: Add more heat with Pepperjack cheese (photo Paoli Cheese). We often make a vegetable scramble for breakfast, to a proportion of half egg, half veggie. Bell peppers, mushrooms and onions are our basic mix, along with fresh herbs and halved cherry tomatoes. It’s…
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