I found another hit from my Southern Living Thanksgiving Cookbook. We used this as a side for Thanksgiving, but today we used it as a spinach dip. It was delicious. Continue reading Creamy Pimento Cheese Spinach
This was thought to be Michelangelo’s favorite pasta. Well, not the pasta made with squash and a Veggetti slicer, but fettuccine with creamy ricotta and sauteed spinach tossed with pine nuts and raisins. I’ve prepared it both ways and it’s absolutely delicious made with real pasta, but it is equally as good made with my squash pasta. When I’m trying to be easy on carbs, I use squash instead of real fettuccine. And it’s gluten free! I think you should try it both ways to compare the difference. Continue reading Squash Fettuccine with a Creamy Spinach Sauce
I like to clean out the fridge before I leave town. I can’t bare to come home to moldy, wilted vegetables. Such a waste! Today I realized I had a dozen colorful peppers that would no longer be crisp and crunchy when I return from New York. I’m leaving in two days so I decided to cook everything, mix it with quinoa, and stuff it into peppers. It worked! These were delicious and there’s nothing left except a few tomatoes and cucumbers on the counter. Mission accomplished and it was a success! Continue reading Quinoa Stuffed Peppers
This tastes like a banana milkshake, and I’m not kidding. It has four ingredients. That’s all. The green is from the spinach, not a green banana. The banana has to be overly ripe to give it that really sweet, milkshake flavor. This is such a great way for me to guarantee I get enough fruits and vegetables to start my day. It’s so easy to make.
Before I learn to “really” make pizzas in Italy, I must share my adorable little pita pizzas that are requested on a daily basis by my family. They may snub up their noses when I make broccoli salad or smothered kale, but not when I pull out the pitas, pizza sauce, and veggies. It is absolutely delicious and tastes better than any take-out pizza you’ll ever eat. I have all sorts of variations to this recipe that I’ll have to share while I’m gone this month learning to cook like an Italian. I may return and be embarrassed to call this a pizza, but for now it’s my version of what a pizza should be.