by Ann (How Crazy Cooks)
Whether you like them sweet or spicy, these little snacks are addicting! Take these to a picnic or party and people will be begging you for the recipe.
by afarmgirlsdabbles
Moist and tender scones with the goodness of coconut and dark chocolate. Irresistible!
by A Beautiful Bite
A quick and easy breakfast that is fresh and nutritious. Sometimes the best things in life are the simplest.
by GastronomeTart
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
by A Beautiful Bite
A versatile spread that can make your corn on the cob extraordinary, your cheese board enviable, and your scampi legendary.
by PinkPatisserie
Floral, peachy and creamy popsicles to keep you cool and refreshed on those hot summer days.
by A Beautiful Bite
A rich ricotta tart with a rosemary flecked Parmesan crust. The perfect side dish to your holiday meal.
by Laurie {Simply Scratch}
Fresh cilantro whipped into pesto with a little toasted almonds, cotija cheese and garlic. Perfect as a spread on toasted bread rounds or as topping for fish, chicken, steak … really, the options are endless.
by Faith (An Edible Mosaic)
In this recipe I season the fish with an ancho-garlic sauce, and then bake the fish (instead of frying) to keep the meal light. The refreshing slaw has both sweet and savory going on, providing tons of flavor along with crunch.
by missamy
A light and tasty salad perfect for a summer side dish or snack.
by Anita at Hungry Couple
Cauliflower masquerading as rice? So good and so good for you. Picture a big bowl of delicious, crave-worthy fried rice—only it’s not!
by Kim Vealey
Loaded with light and fresh flavors, Chicken Pho is a fun twist on the same-old-same-old bowl of chicken noodle soup. The broth is best made ahead of time, in either a slow cooker, or on the stove top. Then allow it to cool completely and skim off any congealed fat. The poached chicken and rice noodles can also be made ahead for time saving purposes.
by Jessica @ FabFitMommy.com
Crispy, fluffy baked falafel are served with a bright and creamy lemon tahini sauce as a salad or filling for pita pockets.
6 Comments | Be the first to comment!
Comments
soakinguptheglutenfreegood on 2.28.2011
These look awesome!
fayemariearndt on 2.28.2011
Where do you you buy whole grain pastry flour? Also, is there a certain brand you use? The scones look yummy.
EatLiveRun on 3.1.2011
You can find whole grain pastry flour in bulk bins at most every health food store–like whole foods!
msburrell on 3.5.2011
I have a question regarding these scones. I printed this recipe out on Feb 28th. The recipe I have in my hand calls for 1 whole vanilla bean, 1 cup strawberries, 1 cup milk, 2 cups of pastry flour, 1/2 cup sugar, 1 T baking powder, 1/2 t salt and 6 T cold butter. When I attempted to make these this morning, I got the consistancy of cake batter. I continued to add flour to get the texture I needed. I decided to go back to this site and double check the recipe and wow, it’s not even the same recipe that I have on paper (added by EatLiveRun on 2/24/11, Whole Grain Strawberry Pop Tart Scones). Has the recipe been updated? That is weird. Just wondering…
EatLiveRun on 3.6.2011
msburrell, I actually edited and updated the recipe to work out a few quirks. The new recipe is the latest version you see here!
melwell on 3.8.2011
First time I have ever tried making scones… and they turned out with the original recipe you posted. I did use 2 tsp of vanilla extract instead of vanilla beans. Also, I used agave nectar instead of sugar – 1/3 cup. I couldn’t divide the dough on the parchment because it was too gooey, but I did mark in the cuts and recut them once I took it out of the oven. It worked for me. Thanks for the fun recipe!
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