a journal of food, family & friends
Adapted from a recipe by Ina Garten, featured in Barefoot Contessa FoolproofPerfect side dish for poultry, beef or pork.
Capture the flavors of the summer harvest in one bowl of cheesy goodness.
Adapted from BH>he buttery crust is layered with pine nuts, then topped off with just-right roasted cherry tomatoes, bright green olives & a sprinkling of queso fresco.
Adapted from Southern LivingRoasted tomatoes pair up with toasted couscous for a light summery salad.
Adapted from Ina Garten's Chipotle & Rosemary Roasted Nuts Featured in Barefoot Contessa: How Easy Is That?Enjoy as an addition to your cheese tray, sprinkled over your next salad or straight from the jar.
Adapted from Chef Tim LoveGrilled pizza crust forms the "shell" of these tasty tacos, loaded with grilled zucchini, mozzarella & ricotta.
Adapted from James Briscione at Food & WineA base of creamy Herbed Crème Fraîche layered with boldly flavored roasted carrots.
Adapted from Jamie Oliver as featured in Jamie's ItalyThe lightest tastiest mini-pizzas.
Use ready-to-roll refrigerated piecrusts to make this super easy & super yummy blueberry hand pie treat.
Adapted from Gluten-Free Artisan Bread in Five Minutes A DayKeep a supply of this gluten-free all-purpose flour mixture in the pantry.
Recipe from Southern LivingThe addition of ricotta cheese to these fluffy pancakes gives a light and airy texture.
Adapted from SkinnytasteImagine eggplant parmesan rolled into a tasty "meatball" .
Recipe from the makers of Sargento CheeseThese hearty delicious quesadillas can be served as an appetizer, snack or meal.
Adapted from Smitten KitchenNot-too-sweet layered cheesecake topped off with an abundance of summer berries.
Recipe adapted from BH&GBreakfast casserole meets savory pot pie in this make-ahead brunch recipe.