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Recipes I've Shared:
Based on a recipe by Gail Simmons in Food and Wine Magazine
Terrific coconut curry soup with freshly made seafood stock and fresh vegetables.
This Food and Wine Magazine recipe makes a tapioca-like pudding with only 5 minutes of prep time and no cooking.
This is my favorite Pad Thai recipe. Great with shrimp, beef, chicken, or any protein.
This dish is based on a salad recipe by Giada De Laurentis that I lightened and bulked up with the addition of more vegetables and reducing the amount of cheese. It's a bright, light and savory dish that we all love. Serve with a chunk of good, whole-grain bread, and a fruit salad and it makes for an easy, beautiful and tasty meal.
Whole grain, fruit, nut, feta, and veggie salad
A delicious, tangy, great way to use up left over Thanksgiving turkey.
This is a great whole-grain side dish to accompany grilled chicken or meat.
Recipe is based on one provided by Fagor Pressure Cookers.
This is a diet friendly version of Ina Garten's Tomato and Goat Cheese Tarts. I reduced the amount of oil in her recipe and switched out her puff pastry foundation for portabella mushroom caps.
When the garden runneth over, this is a great way to use up some of the tomatoes. Serve with fresh fruit and a salad for a light, wonderful, summer meal.
This is one of my favorite summer breakfasts. It has soy protein, fresh vegetables, fruit, and whole grains all in one bowl. I love it plain, but it would be terrific with chopped parsley, mint or basil added.
Great recipe from Deborah Madison's Vegetarian Cooking for Everyone
Recipe by Deborah Madison Vegetarian Cooking for everyone
Love this recipe as a spread on bagels, a sandwich filling, rolled in romaine lettuce leaves, or as a filling for stuffed celery.
Like a vegetarian lasagna topped mushroom.
This sauce whips up in a hurry, and freezes well. Keep on hand to top plain fish, chicken, or meat to turn them into a tasty main course.
Vegetables, Turkey, Beans, Whole Grains, and even Peanut Butter, this soup has it going on. I also love the balance of flavors and textures.
Both sweet, and savory, refreshing, and nutritious, this salad pairs nicely with grilled poultry and meats. Works well when made with other whole grains such as barley or wheat berries. Would be great with raisins, craisins, or dried cherries added as well.
Quick and tasty way to use up leftover meat and veggies. The whole family loves it too.
Excellent light and festive looking salad
Grilled Scallops served over a bed of fresh chickpea salad. Really refreshing served with chilled fruit on a warm summer day. Recipe adapted from Bobby Flay, Boy Neets Grill.