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Mediterranean Pasta With Chicken. Photo courtesy Urban Accents. Doesn’t this pasta dish look more exciting than a conventional red-sauced plate? It uses vegetables to make “tricolor pasta” instead of pasta colored green and red with spinach and tomatoes. Tricolor pasta—green and red plus white—looks appealing in the bag but typically fades when cooked. So…
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A BLT salad with blue cheese and avocado in addition to bacon, lettuce and tomato. In this photo, the tomato is blended into the dressing; but we added extra cherry tomatoes as a garnish for a pop of color. Photo courtesy SafeEggs.com. We tend to use either shredded cabbage (packaged cole slaw) or romaine…
Continue reading “RECIPE: BLT Slaw With Bacon, Lettuce, Tomatoes & More!”
We love these delicious, fancy yet very easy Asparagus & Prosciutto Wraps. Photo courtesy Castello USA. Need something fancy—and easy? Here’s a lovely first course to make with spring asparagus. We serve the wraps individually plated with some watercress salad, to which we add some snipped chives or thin-sliced green onion. The recipe is…
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[1] Forget the pasta: This “mac and cheese” substitutes better-for-you cauliflower (photos #1 and #3 © Castello Cheese). [2] Turn cauliflower into “mac and cheese” (photo © GoodEggs.com). [3] Havarti is also delicious on a cheese board for a snack, or with fresh and dried fruits and nuts for dessert. Chef Michael Symon has…
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Spigariello, Italian leaf broccoli. Photo courtesy Good Eggs | Los Angeles. If you love broccoli and broccoli rabe (rapini), look for spigariello (variously spelled spigarello). Related to both plants, spigariello is an Italian leaf broccoli that tastes like a cross between broccoli and kale. It’s popular in southern Italy, especially Puglia, where it’s called…
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