Insalata Tricolore - Vegetable Salad Sliced Beefsteak Tomatoes Are Topped With Avocado Slices And Fresh
Insalata Tricolore - Vegetable Salad Sliced beefsteak tomatoes are topped with avocado slices and fresh mozzarella, then drizzled with olive oil and balsamic vinegar. When I was in Italy, I ate this as much as possible. It's so easy and so delicious. Perfect as a starter for entertaining or a simple lunch. Have some ciabatta bread and olive oil on the side for dipping.
More Posts from Payetagouine and Others
Chef John's Granola - Granola Try this granola recipe for maple-flavored granola with nuts, seeds, and dried fruit. It makes a great snack or breakfast treat.
Unsweetened Surprise - Brownie Brownies topped with a mint layer then an extra chocolaty layer on top of that.
Nut Dessert - Almond Butter Blossoms These tiny cookies resemble peanut blossoms, complete with a chocolate kiss, but they are made with almonds as opposed to peanuts.
Savory Pie - Vegetable Pasties To make a simple vegetable pasty with the filling and flavor I wanted, I combined five pasty recipes.
Fresh Hummus with Aleppo Pepper Recipe
Salt, Tahini, Aleppo Pepper, Garlic Cloves, Extra-Virgin Olive Oil, Lemon Juice, Ground Cumin, Chickpeas. This fresh hummus with Aleppo pepper is a tasty and simple dip that's ideal for snacking or entertaining. The Aleppo pepper adds a subtle, smoky heat that complements the creamy chickpeas and tangy lemon juice perfectly.
Seared Scallops with Rice Pilaf Recipe
Scallops, Dried Oregano, Chicken Broth, Black Pepper, Dried Thyme, Carrots, Salt, Parsley, Celery, Olive Oil, White Rice, Onion, Dry White Wine. Perfectly seared scallops are served over a bed of savory rice pilaf, enhanced with aromatic herbs and vegetables, and finished with a flavorful wine reduction. It is ideal for a special dinner or a romantic occasion.
Meat and Poultry - Parmesan-Crusted Chicken Thighs
