This flavorful Thai peanut vinaigrette tossed with spaghetti squash noodles, julienned red peppers and other vegetables makes a refreshing and healthy salad that can be served warm or cold.
Thursday, May 29, 2014
By using spaghetti squash instead of noodles, you will be serving your family a healthy dose of vitamins, nutrients and fiber. Simply steam the squash and serve the spaghetti squash {noodles} with the pasta sauce of your choice.
Sunday, March 16, 2014
Though a thin crust may seem like just a vehicle for the toppings, this flat bread {flavored with spinach, garlic and feta} is actually very tasty on its own or as a simple cheese and/or pesto breadstick. For my St. Patrick’s Day flat bread, I had fun using shamrock and other festive {green} toppings.
Saturday, February 22, 2014
For round two of the Ragú “New Tra-Dish” project, I have transformed eggplant parmesan into a low-carb, vegetarian lasagna. This eggplant parmesan lasagna may be hands down my favorite way to eat eggplant and I can honestly say that I do not miss the noodles.
Monday, September 23, 2013
As we transition into fall, this ABC pasta doubles as a comfort food and a fairly mess-free rainy-day project for kids of all ages.
Thursday, July 18, 2013
Feature the Castello Moments Alps Selection cheeses with build-your-own three cheese flat breads.
Friday, June 14, 2013
Spicy salsa fresca on top of lightly-fried eggplant slices is a fusion dish at its finest and makes a unique bruschetta-inspired appetizer.
Friday, June 7, 2013
Inspired by one of my family’s favorite appetizers {Stuffed Jalapenos}, a recipe which I will share with you soon, I decided to stuff some mini sweet peppers that were leftover from a Cinco de Mayo fiesta at my son’s preschool. A variation of my quinoa “taco” salad {without chicken} was a healthy stuffing that was easy to mound inside the small peppers.
Monday, August 6, 2012
This quinoa salad with peanut dressing is full of colorful veggies and packed with nutrients and lean protein. It’s a refreshing summer salad served warm or chilled.
Sunday, May 6, 2012
When I recently made a Roasted Red Pepper & Manchego Salad {with roasted red peppers, roasted asparagus, cherry tomatoes and Manchego cheese} I discovered that the flavor combo also works well in a Spanish tortilla.
Tuesday, June 24, 2014
0 Comments