Multi color tomatoes
Thin slices red onion
Small chunks of mozzarella
Fresh basil
Chunks of bread
Dressing: Red wine vinegar and olive oil
Salt and pepper to taste
Optional: Sprinkle with Italian seasonings
Another twist on this salad
Multi color tomatoes
Slices of cucumber with the skin
Thin slices red onion
Small chunks of FETA
Cut up multicolor peppers
Dressing: Balsamic and olive oil
Salt and pepper to taste
Karsten Moran for The New York Times
This is the perfect summer pasta salad loaded with fresh summer tomatoes and zucchini tossed in a light creamy dressing. I even snuck in some Greek yogurt for added creaminess but with all the other flavors you won’t know it’s there.
Source: Summer Macaroni Salad with Tomatoes and Zucchini | Skinnytaste
Giant has frozen bread dough (5 frozen small loaves) in a pkg. Thaw out two loaves overnight by leaving at room temp in a pyrex or similar and cover the top of loaves with a cloth or towel. It will both thaw and rise overnight. In the morning, break dough into small handful pieces and follow the recipe here for dipping first in melted butter, then sugar mixture.
Arrange pieces in bundt pan and let the dough pieces rise again, covered with the cloth on top of pan. If I am in a hurry, I let the bundt pan (now ready to bake) sit in a slightly warmed oven, covered with a cloth still to keep it moist) at 150 degrees. After 30-40 min it will rise again to the top of the bundt pan. Take out the pan, then heat the oven to the 325 deg shown here, put back in and bake according to recipe above.
The smooth base of this chunky corn chowder is made in the Vitamix, followed by stovetop veggies to add a crisp, corn-off-the-cob texture.
Source: Corn Chowder | Vitamix
The smooth base of this chunky corn chowder is made in the Vitamix, followed by stovetop veggies to add a crisp, corn-off-the-cob texture.
Source: Corn Chowder | Vitamix
