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Winter Recipes Braised Beef BrisketVegan Chili with BeansCreamy Tomato BisqueCreamy Butternut Squash Pasta SauceApple Cider SangriaClassic Beef Stroganoff
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The gourmet lunch we had at work a couple weeks back was amazing! I’ve been talking about it for awhile now, and I already shared the menu here, but today I’m going to share the photos. We had a great group of people contribute to it and I was so impressed with how everything turned out! I’m not going to lie, it was a lot of work for everyone. Especially when you have to multiply it to feed at least 20 people.
It seems like “what should I make for breakfast?” is always the question of the day. Especially when we’re trying to eat healthier, better for us foods that won’t break the budget. But too often with the back-to-school rush of packing lunches, figuring out dinner plans, choosing healthy snacks, etc., breakfast can get left behind in the shuffle.
OH! And if you don't have carrots,, but you DO have a butternut squash, you can not only sub diced butternut squash for the carrots, you can also roast the butternut squash seeds (here's how to do it)! Commercial pumpkin seeds are good, but I'd argue that homemade butternut squash seeds are THE BEST SEEDS EVER. They have a buttery, subtle flavor and a light crunch. I happened to have a bowl of them from a squash I used to make Naptime Soup earlier in the week, so that's what I used on this particular batch of tacos.
Scallops are certainly a gourmet food, but they are so easy to cook. Serve them with noodles, potatoes or rice. 78 Add a comment ...
Throughout the book they also teach you about food like information on Chile Peppers, Potatoes, Oysters, Italian Cheese, Noodles and many more. The information is brief but very helpful.
THM Coaching About Privacy Contact Recipes Cookbooks Everyday Nourishing Food Salad Cookbook Soup Cookbook Search Welcome to my recipe index page! All my recipes use nourishing ingredients and methods, and many are gluten free or have gluten free options, and most are dairy free or with dairy free options. Main Dishes
I found this recipe in the Kraft Food and Family Magazine {one of my favorites}, changed it a little to use up what I already had in the pantry and it was delicious! It has a little kick from the Tex Mex Style Diced Tomatoes I used, but you can certainly use regular diced tomatoes if you don’t like the spice. Or to spice it up even more, add a jalapeno pepper while you are cooking the meat, red pepper and onions.
This is mostly nitpicking, as I was genuinely pleased with almost all the recipes, and found almost all really quite easy, without selling out to using too much prepared ingredients. The pizza recipes are 'made at home' using store-bought pizza dough.
Add in the reserved mushrooms, if any, and the cream. Heat through. Taste and adjust seasonings. If the soup is not as thick as you would like it.
Avocado toast has been one of the top food trends of the past decade, but people in California’s Bay Area have been eating it since at least the late 19th century. Avocado, a fruit with many benefits, is mashed and spread on toast along with some salt, pepper and a bit of lemon or lime juice. Endlessly customizable, you can top off your avocado toast with a fried egg, roasted tomatoes, microgreens, feta cheese or whatever else tickles your fancy. Add yogurt for an extra protein boost.
Made with cucumber, marinated artichoke hearts, red bell pepper, sweet onion, lettuce, mache or arugula leaves, fresh basil, lemon juice, olive oil
Get the delicious taste of a loaded baked potato - in popcorn form! Rich cheddar, savory bacon, and smooth sour cream flavors will be a hit with your customers.
The main course was tarragon chicken salad, bbq pork skewers and whipped feta crostini. The bbq pork skewers were the only other warm item. The guy who put them together ran home 20 minutes before lunch, threw them on the bbq and brought them back. I wasn’t sure how the tarragon chicken salad was going to turn out, but it was delicious! I would definitely make it again.
Raita, an Indian condiment made with yogurt, elevates this vegetarian dish to a satisfying gourmet wrap. If you're in the mood to experiment, try diced mango or cucumber for the pineapple and add fresh herbs like cilantro or mint. —Jennifer Beckman, Falls Church, Virginia
10 Fitch Luxurious Romantic Inn's Blog: recipe - Pear & Gorgonzola Breakfast Panini with Baked Eggs