A simple blend of spices combines to make a wonderful rub for steak. Can be used on any steak but it’s best on flat iron or flank steak.
Bacon, beets, Swiss chard, peas, and feta cheese are all you need to make this unique salad.
#Fresh Beet Salad, #Fresh, #Beet, #Salad
Strawberries and spinach are delicious in the Spring, and tossed with other fresh ingredients, real bacon, and hard cooked eggs, they make a wonderful salad. A sweet, tangy oil and vinegar dressing tops it off!
Strawberries and spinach are delicious in the Spring, and tossed with other fresh ingredients, real bacon, and hard cooked eggs, they make a wonderful salad. A sweet, tangy oil and vinegar dressing tops it off!
A pretty fall risotto with lots of color and texture. This dish makes a great meatless main course or an elegant side dish.
A pretty fall risotto with lots of color and texture. This dish makes a great meatless main course or an elegant side dish.
It is very easy to make, and everyone loves this casserole.
It is very easy to make, and everyone loves this casserole.
Cooked brown rice adds extra taste and texture to this versatile bread.
#Brown Rice Bread, #Brown, #Rice, #Bread
Make your own herb focaccia with dough mixed in the bread machine.
Make your own herb focaccia with dough mixed in the bread machine.
The salad has cabbage and broccoli and crunchy ramen doodles and a smattering of green onion. The dressing is pungent, and poured over the salad while still warm. Chill before serving.
The salad has cabbage and broccoli and crunchy ramen doodles and a smattering of green onion. The dressing is pungent, and poured over the salad while still warm. Chill before serving.
A delicious and quick way to enjoy shrimp – even on a busy weeknight!
A delicious and quick way to enjoy shrimp – even on a busy weeknight!
A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.
A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.
