Baked Parmesan Zucchini – Crisp, tender zucchini sticks oven-roasted to perfection. It’s healthy, nutritious and completely addictive!
Source: Baked Parmesan Zucchini – Damn Delicious
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How to Make a Perfect Frittata: Rules to Follow and Mistakes to Avoid
A custardy, perfectly-cooked frittata is easier to cook than you think—just don’t make these mistakes.
Source: How to Make a Perfect Frittata: Rules to Follow and Mistakes to Avoid
Roasted Vegetable Frittata
Get Roasted Vegetable Frittata Recipe from Food Network
NOTE: Don’t Wing the Egg-Dairy Ratio. For every dozen eggs you use, you’ll need a half-cup of dairy. Six-egg frittatas get a quarter-cup.
Source: Roasted Vegetable Frittata
Baked Potato Bar
These loaded baked potatoes make for a fun family meal or party buffet. Satisfy a variety of tastes and diets. Offer lots of toppings or just a few.
Source: Baked Potato Bar
Roasted Potatoes with Lemon and Capers | Cafe Johnsonia
Flavorful roasted potatoes with capers and lemon. Gluten-free and vegan.
Source: Roasted Potatoes with Lemon and Capers | Cafe Johnsonia
Spinach Artichoke Enchiladas – Cookie and Kate
Hearty spinach artichoke enchiladas with a simple homemade red sauce! These lightened-up vegetarian enchiladas will please the whole family.
The Silver Palate’s Chicken Marbella Recipe
If there’s such a thing as boomer cuisine, it can be found in the pages of “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso With its chirpy tone and “Moosewood”-in-the-city illustrations, the book, published in time for Mother’s Day in 1982, gave millions of home cooks who hadn’t mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition
