Savor the last of Summer's strawberries with this flavor-packed meal. The berries add a delightful sweetness to both the salad and sauce. The pork chops are seasoned with fresh ginger, and the scrumptious sauce combines juicy ginger with the plump berries.
Not all of you were loving my last
vegetarian sandwich, so I thought I'd try again with a recipe inspired by a recent trip to San Francisco's (appropriately named)
Panini. Perfectly pressed in a warm panini grill, this sandwich taught me several lessons about making smushed sammies. First, I never think to put avocado on a hot sandwich, but it held up well in the heat and added a deliciously creamy texture.
This one-plater is the ideal no-fuss, no-muss meal. Not only does it get rid of
leftover chicken breast, but it's on the table in no time — just what I need on a Monday night. It's healthy yet hearty, with straightforward flavors that even the most finicky eater will appreciate.
Whether it's the overdone combination of gorgonzola and greens or the excessively fruity vinaigrette, I don't usually spring for spinach salads. However, when I saw
Le Etiana's recipe, I was suddenly interested. Her dressing contains poppyseeds, which add extra texture.
Stuffed pork chops. When I see those three little words, I get weak in the knees. And when the stuffing involves sundried tomatoes and goat cheese, I am pretty much powerless to resist the stuffed pork chop's charms.
Tonight use chicken breast tenders to create a rapid yet delicious meal. The kid friendly tenders cook quicker than whole chicken breasts, making them perfect for a Friday night.
Apricots make a thick, syrup-like sauce, and crisp, just wilted spinach rounds out the dish.
Spinach and feta are a classic Mediterranean combination. The salty feta perfectly complements the fresh greens. Tonight use this dynamic duo to make a delicious casserole sized calzone.
Spinach is one of my favorite things to cook. Whether it's put into a salad or cooked into a casserole, I absolutely love the way it tastes. I recently came across a simple recipe for spinach sautéed with pine nuts and golden raisins.
I always keep my pantry stocked with a variety of canned beans. With a little creativity and a couple of fresh ingredients, the beans are simply turned into a magnificent meal. This recipe uses white cannellini beans to make a Tuscan style soup.
