by Heather Disarro
Cauliflower and Italian sausage come together with just a few ingredients for a filling and healthy one-pot dinner everyone will love! Suitable for paleo and gluten-free diets as long as the sausage meets those requirements.
Crisp buttery lettuce leaves topped with your favorite tomato, crisp pancetta and homemade blue cheese dressing.
Radicchio is a long, dark red lettuce with a slightly bitter flavor. By slowly cooking it with sliced red onions until soft with a little honey and balsamic vinegar, the topping has a sweet and sour flavor that Italians call “agrodolce”. This topping is spread on top of creamy goat cheese which adds a whole new dimension of flavor.
I love to grow different types of zucchini, and this round type of zucchini is perfect for stuffing. It is best to choose the smaller-sized round zucchini, no more than four inches across, as the larger ones are simply full of seeds. You could certainly use regular medium-sized zucchini to stuff instead. To do so, simply cut the zucchini in half and scoop out the center section to create little zucchini boats.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!