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
Instant cocoa is a fine concept, but most commercial mixes aren’t exactly packed with quality ingredients or flavor. My signature instant cocoa blend will fortify you through winter’s worst. My homemade marshmallows go pretty good with this mix too. Just sayin’.
Get the recipe for Tomato Feta Pasta Salad via @FoodNetwork:
Source: Tomato Feta Pasta Salad Recipe : Ina Garten : Food Network
Chef Michael Solomonov sees his mission as connecting people to the food of his homeland. “That, to me, is my life’s work,” he says. Solomonov’s new cookbook is Zahav: A World of Israeli Cooking.
Source: For Israeli-Born Chef, Hummus And ‘Tehina’ Are A Bridge To Home : The Salt : NPR
