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
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 let it sit for at least 10 minutes before serving so the flavors develop. This makes two entree sized portions or 4 side salad portions. With a little bread and… 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