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Buffalo Chicken Profiteroles
Yet another way to enjoy buffalo chicken: the Buffalo Chicken Profiterole.
Rhubarb Muffins with Cardamom Crunch Topping
A beautiful springtime muffin. Sweet, tart and perfectly spiced with cardamom.
Baked Tomato and Egg Cups
A quick and easy breakfast that is fresh and nutritious. Sometimes the best things in life are the simplest.
Strawberry Honey Jam
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Basil and Red Pepper Butter
A versatile spread that can make your corn on the cob extraordinary, your cheese board enviable, and your scampi legendary.
Lemon Pudding Cake
A bright and summery lemon dessert that bakes into two layers: an airy cake on top and a creamy custard on the bottom.
Frozen Thai Iced Coffee
by Stephanie | Girl Versus Dough
Thai iced coffee turned into a frozen drink of wonderfulness.
Savory Ricotta Tart with Rosemary Parmesan Crust
A rich ricotta tart with a rosemary flecked Parmesan crust. The perfect side dish to your holiday meal.
Cilantro Pesto
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.
Coconut Curry Fried Chicken
Chicken marinated in coconut curry then fried until crispy and succulent.
Black Barley Salad
This refreshing chopped salad was so tasty, my girls and I were fighting over the last serving. If you’ve never had jicama, it’s a slightly sweet, mild flavored, very moist and very crunchy root vegetable from Mexico. It’s also very high in fiber and Vitamin C. I can buy precooked barley in the freezer section of my grocery store. If you can’t find the precooked variety, I share simple cooking instructions below.
Cauliflower “Fried Rice”
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!
Smoky Corn Chowder
by aslolife
Corn chowder loaded with roasted peppers, potatoes, smoked paprika, and just a hint of cream.
Baked Falafel with Lemon Tahini Sauce
Crispy, fluffy baked falafel are served with a bright and creamy lemon tahini sauce as a salad or filling for pita pockets.
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Salads — Green Salads
Recipe
Greek Antipasto Salad
by holly2424 on March 31, 2011 in Green Salads, Salads
Recipe Description
This antipasto salad is light, healthy, and takes literally minutes to prepare. Mine was sans meat, but feel free to add meat or adjust ingredients to your taste. Easy to double and triple the recipe for a large crowd.
Preparation Instructions
1. On a plate or small platter, arrange bread slices in a circle, leaving a 4-5″ hole in the middle of the circle of bread.
2. Start adding the vegetables around and on top of the bread, starting with the tomatoes and cucumbers. Next add the red peppers.
3. Lay the pepperoncini peppers in the middle of the bread circle.
4. Sprinkle the olives on top of everything, then do the same with the cheese.
5. Drizzle the olive oil over the bread and veggies, then sprinkle with oregano, and salt and pepper to taste.
Ingredients
- 1 loaf Small Baguette Bread, Sliced Into 1/2" Slices
- 2 pieces Of Roasted Red Pepper, Cut Into Strips
- ½ whole Cucumber, Sliced Into Thin Round Pieces
- 2 whole Small Ripe Tomatoes, Sliced Into Wedges
- 6 whole Pepperoncini Peppers
- 10 whole Kalmata Olives, Pitted And Sliced In Half
- ¼ cups Feta Cheese, Crumbled
- 1-½ Tablespoon Olive Oil
- ¼ teaspoons Dried Oregano (more If Fresh)
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Peppery watercress pairs beautifully with the sweetness of strawberries and earthy flavor of toasted hazelnuts. Served with a red wine vinaigrette.
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