a journal of food, family & friends
Adapted from BHGLayers of smashed peach, sharp cheddar, roasted poblano and crispy bacon are all you need for this grown-up grilled cheese sandwich.
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.
Recipe from Southern LivingThe addition of ricotta cheese to these fluffy pancakes gives a light and airy texture.
Recipe adapted from BH&GBreakfast casserole meets savory pot pie in this make-ahead brunch recipe.
Adapted from a recipe by Domenica MarchettiLayered strips of grilled zucchini with mozzarella and parmesan cheeses and a basil-infused béchamel.
Recipe from Low Carb MavenDelicious low-carb gluten-free crepes made with coconut flour and Parmesan cheese can be used for sweet or savory dishes.
Thick and crusty flatbread topped off with a generous layering of Asiago cheese, sliced plum tomatoes & halved kalamata olives.
Compliments of Rosaria LoiaconoClassic Italian dessert made with espresso dipped ladyfingers and mascarpone cheese, with just a hint of coffee liqueur.
Turn your next grilled cheese sandwich into a rustic upgraded treat.
For a milder flavor, substitute white Cheddar for the Gruyère and Monterey Jack for the Gouda.
Enjoy as part of your Autumn breakfast or as an afternoon treat.
Adapted from Cucina Simpatica: Robust Trattoria Cooking by Johanne Killeen & George GermonThis Penne with Tomato, Cream & Five Cheeses is like a cross between your best mac & cheese and your favorite baked ziti.
Combine the wonderful texture and flavor of grilled vegetables with your favorite pasta.