Fresh Steamed Artichokes with Salsa Verde Italiano
Fresh Steamed Artichokes with Salsa Verde Italiano 1 lemon, halved 4 large artichokes Salt 1/2 cup Salsa Verde Italiano Squeeze lemon into a large bowl of water and drop lemon
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Fresh Steamed Artichokes with Salsa Verde Italiano 1 lemon, halved 4 large artichokes Salt 1/2 cup Salsa Verde Italiano Squeeze lemon into a large bowl of water and drop lemon
Here’s my favorite Hummus recipe–make sure and make it with the Homemade Pita Bread since the two go together like peanut butter and jelly. Sure, there are a plenty of
Another great use for leftover hearty greens that you are afraid you can’t use before they go bad. You can use Arugula, Spinach, Kale, Swiss Chard, any mix of greens,
Alternate Black Bean Filling included
Garlic Cream Cheese Stuffed Bacon Wrapped Jalapeños makes 20-24 pieces 8 ounces cream cheese, softened 1 tablespoon garlic powder 6 slices smoked bacon, cut in half cross-wise
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Corn Crepes with Vegetable Sauté Béchamel and Brie one recipe Corn Crepes one recipe Béchamel one recipe Vegetable Sauté 6-8 ounces brie, room temperature, cut into small bits
Gorgonzola Stuffed Figs 16 dried or fresh figs 1/4 cup balsamic vinegar 16 whole toasted almonds 16 slices prosciutto or bacon 3 ounces goat cheese, softened, plus 3 ounces
1/4 cup extra-virgin olive oil 2 garlic cloves, thinly sliced 12 large shrimp, cleaned with tails left on 1 lemon, zest finely grated and juiced 1/2 cup limoncello liqueur Salt
2 wedges of focaccia bread (or use Olive Focaccia, see recipe) 1/4 cup olive oil 4 large portobello mushrooms, cleaned and stemmed, cut into slices 1 large onion, thinly sliced1