This post is the fourth and final recipe post in a series sponsored by Microsoft Office, who is also sponsoring a LAPTOP GIVEAWAY for us right now. Go enter the giveaway, then come back here and make this pasta for a light, summer dinner.
Speaking of not wasting…
You can make pesto with anything — leafy greens, nuts, olive oil, salt, and pepper…
When summer has finally hit its peak and the temperature outside is, you know, hot, I suppose I should eat a salad. Or at least something that doesn’t require cooking. And at the very least something cold. Chilled. Leftover roast chicken straight out of the refrigerator, I suppose. (Though that did require cooking at some […]
My culinary heart is in the Mediterranean right now, but it’s not the Mediterrranean that we think of most of the time. Not Italy. Nor Greece. Not even the Middle East-y side of the Mediterranean.
[Eating Rainbow | Green | no. 4 Arugula] For a very long time, we refused to eat pesto because we hated the flavor and fragrance and everything that had to do with basil. Yes, basil, the beloved herb of millions of people from the sun-drenched hillsides of southern Italy to the verdant tropics of Thailand. […]