by Dabbles and Babbles
Out of this world 5-minute Mediterranean Hummus: chickpeas, olives, sun dried tomatoes, garlic, feta, lemon juice and olive oil—what’s not to love!
by Adrienne Jacobs
A perfect whole grain little muffin that goes great with BBQ baked beans or even slathered with jam for breakfast!
by Deanna Morauski (The Old Hen)
This Coconut French Toast with Orange Cream Cheese Syrup is the talk of the town this month. Try it once and you will be addicted. It is simply that perfect.
by GastronomeTart
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
by Faith (An Edible Mosaic)
The nice thing about making your own curry paste is that like anything homemade, not only is it far fresher than anything store-bought, but it is also completely customizable. This really makes a difference when it comes to heat level. I consider this recipe as written to be about a “medium” heat level. For “mild” omit the jalapenos, and for “hot” use 3 jalapenos and add 1/2 teaspoon ground cayenne pepper (or to taste).
by Patricia @ ButterYum
Quite possibly one of the most delicious things I’ve ever eaten in my entire life. Imagine if you will, plunging your spoon through a crispy layer of caramelized sugar to expose a silky layer of frozen creme brulee ice cream beneath. Oh yea baby, this recipe is worth every single calorie-laden bite. Break out the kitchen torch! Your family and friends are going to flip over this one.
by A Beautiful Bite
A rich ricotta tart with a rosemary flecked Parmesan crust. The perfect side dish to your holiday meal.
by Elaine
Open-faced burgers topped with caramelized onions and crumbled blue cheese.
by Alaska from Scratch
Crisp Brussels sprouts, bacon, almonds, and cheese drizzled with a vibrant vinaigrette made with freshly squeezed orange and lemon juices.
7 Comments | Be the first to comment!
Comments
Leezanne on 2.4.2010
Cant wait to try this!! Mmm
sbrylander on 2.5.2010
This is on my menu for next week! My two year old LOVES chickpeas–she will be so stoked!
jenn on 2.6.2010
this is so great. i’ve been gathering recipes to make a switch to a vegetarian diet and one thing i was stuck on was what to do with pasta. sweets loves pasta but on it’s own, it’s not that nutritious (no meat sauce = no protein) but this is great. we still get pasta and the chickpeas add protein. thank so much for sharing the recipe.
ditarae on 2.8.2010
THIS was really good! I used 1/2 the red pepper flakes, since my kids don’t like spicy. It still gave nice flavor, minus the kick. Instead of the parsley, I chopped fresh spinach and put it in the water half way through the pasta cooking. The kids loved it, hubby loved it, and I loved it! Two thumbs up! Well, 8 thumbs up if you count all of us. Thanks!
katehopeeden on 2.8.2010
I made this the other night with salmon patties and it was super good. I really didn’t think that my kiddos were gonna go for it because… well, chickpeas… lol One ate around them and still devoured the pasta and the other ate all of it That is what I call a success. Additionally, I LOVED it. The only change I made was using cayenne because I didn’t have red pepper flakes
I HIGHLY recommend this!!
~KHE
jesswelt on 2.9.2010
Wonderful! Like chicken noodle soup, without the broth. I would use 1/2 the red pepper flakes next time, my little one found it too spicy. And I might add mushrooms. Wonderful though!
mommymimi on 3.15.2010
This was so good! And so easy! And my boys loved it too!!! Thanks so much for sharing.
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