Farro, Roasted Tomatoes, Olives, Mint and Basil Salad
This salad is so good leftover, as the flavors just get better as it has time for the flavors to bloom. Farro is a blank slate for all the wonderful
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This salad is so good leftover, as the flavors just get better as it has time for the flavors to bloom. Farro is a blank slate for all the wonderful
Summertime in a bowl! Who knew peaches and fresh corn went together? Mother Nature, that’s who!
So this recipe starts as a great salad that you don't have to worry about it sitting out at a picnic or gathering. Then magically, turn it into a
This is another favorite Food and Wine recipe. I love to take a food such as granola– so expected to be sweet and chewy– and turn it on it's head–
Years ago, I originally made these fritters for a cooking demo at the Dripping Springs Farmer's Market–on the fly–using whatever I found in the stalls on arrival. These fritters are
Mediterranean Chicken Salad-Salsa Verde Italiano 4 cups cooked chicken, roughly torn or shredded 1 rib minced celery 1/4 cup diced sun-dried tomatoes (if using oil packed, drain and pat dry.
Tuscan Panzanella Salad with Salsa Verde Italiano Serves 4-6 Preheat oven to 325° Toss together: 1 large loaf peasant bread or any hearty artisan style bread, cut into 1”-2″ cubes, about
Salade Lyonnaise 2 large cloves garlic, peeled and smashed 4 slices whole grain French bread, cut into very small pieces, plus more for dipping olive oil for cooking bread
Serves 4-6 Preheat oven to 300° Toss together: 1 large loaf peasant bread, cut into 1” cubes, about 4 cups 2 tablespoons olive oil, with 2 cloves garlic, minced Spread