This is a variation on a recipe from the NY Times. I cut back on the oil and garlic. It has a nice mild flavor and is very satisfying. We used mozzarella as suggested but added it to each bowl, about an ounce, then sprinkled with parmesan cheese too.
was just good. The pine nuts from the pesto overpowered the delicacy of the sauce, and the combination just did not work for me.
This is my favorite combination for pesto. The avocado takes place of the heavy oils usually in pesto. I don’t measure my basil and parsley, pretty much an even amount of both, at least a cup full of each. But if I have less, it’s also ok.
This dish can be made with any other vegetables than kale, spinach, mixed greens, etc. We had left over arugula, a zucchini, and some salsa from chipotle, I threw that all in the mix as well. We topped each serving with a tbsp of peanuts. It has just enough heat and is very flavorful.
I used to eat this dip with real sausage meat and was hesitant to try it with veggie meat. This actually came out really good. I used Rao’s arrabbiata sauce, which has a bit of heat, so if you like it spicier, add pepper flakes, or hot sauce.
This is the first time I made anything with garam masala spice mix. It was very fragrant and tasted delicious.
Well, this was an experiment and I would do it a bit differently next time. I think that the flavors are very good together, but it needed some sauce or liquid to make it more palatable.
This is a hardy meal with lots of flavor. Baking the sweet potatoes makes the sweetness come through, but in a pinch you can microwave them.
This risotto is a great fall recipe and it is delicious. The sage adds to the flavor of the season without overpowering the delicacy of the rice.
This is a hearty meal for a cool winter evening. It makes a lot of food and is fine served plain.