This vegetarian meal will bring a little taste of Italy to your table. The Zucchini Roulade with Cherries and Balsamic Vinegar is a great way to use zucchinis, which are typically under a dollar a pound. The cherries offer just a touch of natural sweetness if you’re hoping to help curb a few sugar cravings!
Garden fresh from Chef Jacob Weaver of Juliet in Austin! Easy as an appetizer or spring side dish.
This deliciously good zucchini tomato baked frittata is gluten-free and makes for a beautiful presentation that you can feel proud to serve your overnight guests or family. Dig in!
Carb load your way to Olympic gold! These hearty pasta dishes will make you feel like a winner…at least with the fam! The 2016 Summer Olympics begin Friday, August 5. We have five ways to ‘pack on the pasta’…
If it fits, it can work as a snack, meal or energy boost wherever you are. Summertime in South Texas is for the taking with the ‘no rules’ nature of Mason jars. Nowadays chefs across the board are pushing to challenge what should or should not be eaten out of them. As it turns out, very little is off limits!
Green Zebra tomatoes are an Heirloom variety – they bring a vibrant color and tart flavor to this standout dish from One Lucky Duck location in the The Pearl. It was love at first bite! Plate this raw lasagna with the basil pistachio pesto, tomato sauce and lemon-pignoli ricotta included in their recipe here…
The best oven roasted vegetables aren’t always in the those 5 star restaurants…at least not anymore! H-E-B Cooking Connections makes it a cinch with their mixing bowl method and just a few select seasonings.
Fun and tasty! These appetizers are a great start for a pizza party!
Boil your pork for at least 1 and a half hours in water. When done, remove and cut off fat then cut up the meat. Put olive oil in a saucepan on medium heat…add garlic, onion and saute till translucent. Cut up the potatoes and add to pan. Add zucchini, carrots, bell pepper and pork. […]
The great thing about NIOSA is trying different foods from around the world. These veggies, stir-fried with a light batter, are crispy and delicious and a big hit in the Chinatown area. 1. Wash, dry and slice the vegetables into approximately 1½-inch pieces. 2. Prepare tempura batter, either following package directions, or using the recipe […]
If you plan on watching your waistline in the new year, this is a delicious and healthy alternative to traditional Chile Relleno from Aldaco’s Stone Oak. This approach is not fried, and has the zesty flavors of a crisp garden. You may even add olives, artichokes, mushrooms, spinach…whatever your heart desires! Enjoy at home…or on […]