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Cooking time: 40 minutes Cooking schedule: see below for instructions
I use pimientos (pimentos) for this dressing; you could also use roasted red peppers. It makes a lot and we'll use the rest for Potato Salad on Sunday. This is a great party menu as everything can be cooked ahead and just assembled and served.
Total time: 35 minutes
Mini Frittatas are very versatile: They can be eaten hot, warm or cold; with a fork or the fingers; seated at the table or wandering around a party. They are great for picnics and any event that needs food prepared in advance. They're good the day you make them and the day after. And they're delicious!
To pit olives: Place them on a board, lay the blade of a heavy knife flat on top and smack the knife, smashing the olive. This cracks them and the pits can easily be picked out. You could also use a meat pounder.
Total time: 40 minutes
This is a layered salad, with tomato-infused brown rice, shredded, fresh zucchini and roasted or grilled salmon, finished with a red pepper dressing. If you use quick-cooking Brown Rice it all goes together fast. Everything can be cooked ahead and assembled just before serving.
Cooking schedule: 40 minutes
Snip all herbs