This is a fresh, light pasta salad that’s quick to throw together. The only cooking involved is cooking the pasta. The sauce is an uncooked tomato sauce – kind of like a bruschetta topping for pasta instead of bread. Olives, garlic and balsamic vinegar keep the sauce from being bland and give it a zingy kick. It works equally well… Continue Reading
Roasting cherry tomatoes really intensifies their flavor – which is a good thing since tomatoes are not at their best right now. This couldn’t be an easier sauce to make – just throw cherry tomatoes, oil and garlic in a pan and roast for 15 minutes and your sauce is ready. I used thin spaghetti but you can use any… Continue Reading
This is a quick and easy mixed green salad with feta, raisins and almonds tossed with a tangy balsamic dressing. A great side salad to serve with lunch or dinner. Do you have a go to salad? One that you know is always a hit. Well this is mine. It comes together quickly and everyone loves it. It’s best to… Continue Reading
I haven’t been a fan of couscous in the past – too dry and bland. But I changed my mind after trying whole wheat couscous. It has a nutty, complex taste that works well with crunchy almonds, arugula’s strong flavor and the salty tang of the olives. Add some raisins for sweetness and you have a great balance of flavors… Continue Reading