a journal of food, family & friends
Adapted from Southern LivingRoasted tomatoes pair up with toasted couscous for a light summery salad.
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.
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.
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.
Adapted from TastemadeSpinach and mushroom stuffed crepe, topped off with an egg, all rolled up like a savory cinnamon roll.
From Off The Wheaten PathA delicious loaf of chocolatey goodness.
Adapted from Emma Laperruque on FOOD52The creaminess of New England Clam Chowder combined with the assertive tomato flavor of Manhattan Clam Chowder.
Adapted from Cooking LightInstead of layering your pasta and filling, roll it up into individual servings.
Adapted from Better Homes & Gardens Packed with whole grains and flavorful vegetables.
Adapted from Cooking LightUse your leftover chicken or turkey to make the croquettes.
Adapted from Half Baked HarvestPerfect side with beef, chicken & fish.
Adapted from Gluten-Free Artisan Bread in Five Minutes A DayYou will need prepared dough from The Best Gluten-Free Pizza Crust for this recipe.