by sarayas | Jun 25, 2013 | Recipes
From Saved by Soup, Judith Barrett 1 pint cherry tomatoes, cut in half and seeded ½ lb fresh fennel (about 1 small bulb), tall stalks and leaves discarded and bulb cut into 2-inch pieces 1 medium-size onion, cut into 2- inch pieces 2 teaspoons olive oil 4 cups chicken...
by dsavastio | Aug 12, 2011 | Recipes
Published in The Washington Post, recipe by Alison Ladman Serves 6 2 tablespoons sour cream 1 tablespoon Dijon mustard 2 teaspoons white balsamic vinegar 1/2 teaspoon smoked paprika 1 ear corn, husk removed 1 tablespoon olive oil 1 sheet of frozen puff pastry, thawed...
by dsavastio | Aug 12, 2011 | Recipes
Pasta with Baked Cherry Tomatoes Adapted from lidiasitaly.com, recipe by Lidia Bastianich Serves 6 Author’s Note: The deep flavor and delightfully varied textures of this pasta dressing develop in the oven, where you bake the cherry tomatoes coated with bread crumbs...
by dsavastio | Oct 29, 2010 | Recipes
Adapted from seriouseats.com, recipe by Rick Bayless of Mexican Everyday This recipe turns our greens into the main course. I don’t think Mexican food gets any healthier than this! Hopefully this is one the kids will enjoy. Feel free to use your favorite...
by dsavastio | Sep 29, 2010 | Recipes
Adapted from luculliandelights.com Serves 2 I just could not resist this recipe! It sounds so good. If you don’t want to use the Wasabi, leave it out and use more avocado. A nice gutsy, crusty bread would be great for this vegetarian sandwich. 2 slices of bread...
