Recipes & How To
Recipe by: Zoë Harpham A favourite vegetarian dish gets a new twist here, with super-healthy broccoli added to cauliflower, in a cheese sauce thickened with breadcrumbs. Crunchy walnuts on top make this mouth-wateringly good. It's just as good served on its own or as a side dish. Ready in 45 minutes Saved as a favourite by 56 cook(s)
On cloudless, fog-less days, my kitchen door opens onto a sunny back patio.
This double broccoli quinoa bowl is a favorite of mine. I cook up lots of broccoli, then puree half of it into a pesto. The other half is cut into little florets.
Step 1 Cook pasta in a saucepan of boiling salted water, following packet directions, until just tender. Drain. Transfer to a large bowl.
…was just too good not to share!
Yesterday we had, “ the almost burger .”
I am so in love with these darn chocolate lava cookies!
I have a goal this year.
It's officially fall now, and it's officially harvest.
You all know by now, I love self-published cookbooks. Particularly ones with a strong point of view, thoughtful design, and inspired recipes. That said, I have a bit of a gem to share with you this afternoon.
Asparagus with Guy Kawasaki’s Teriyaki Chicken For dinner at home, with or without company, I like to serve asparagus because fresh asparagus can get cleaned, trimmed and steamed in the microwave in less than 10 minutes.
Step 1 Cook the noodles in a large saucepan of boiling water for 1-2 minutes or until separated and tender. Drain well.
Roasted vegetables are layered with tender pasta and a creamy cheese sauce and finished with bubbly, melted cheese.