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Perhaps Provence’s answer to minestrone, this seasonal vegetable soup — enriched with a simplified basil pesto (no pine nuts) — was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers’ market The ingredient list is long, but the labor involved in making this soup is minimal It tastes best if you make it through step 2 a day ahead.
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Need a new way to cook all that summer squash? This recipe combines zucchini, yellow squash, cabbage and onions, cooked in chicken broth. Easy and delicious!
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Get Grape Leaves Recipe from Food Network
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Get Roasted Cod with Lima Beans Recipe from Food Network
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Gluten-free bread can taste just like traditional white bread by using sorghum flour, rice flour, and potato starch to make a nice, crusty loaf.
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Tender white beans and artichoke hearts get a refreshing lift from sweet bell peppers, crisp red onions, olives, parsley, mint and basil. A simple dressing of olive oil and wine vinegar bring the flavors to life.
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Creamy and spicy, this cheese and green chili queso can be used as a dip for tortilla chips or as a sauce.
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Cranberries and walnuts are folded into a buttery white chocolate and condensed milk base to make this pretty fudge with a hint of nutmeg.
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Caramel rolls, filled with butter, cinnamon, and chopped pecans will make holiday breakfasts, brunches, or even coffee breaks extra special!
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Moist chocolate cupcakes are topped with a marshmallow and broiled into tasty, toasted marshmallow cupcakes.
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Yummy cinnamon toast makes a great breakfast meal or a snack!
Ingredients: bread, margarine, sugar, cinnamon
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Mix up a batch of this fruit daiquiri made with white rum, strawberry daiquiri mix, mango, and pineapple on a hot summer day.