total posts: 189
[recipe] Spicy Roasted Chickpeas
[recipe] a simple but stunning Cauliflower Veloute
[recipe] Chili based on Laurent Tourondel's version from BLT Burger in Las Vegas
[recipe] Carrot Cake from Max Brenner's Chocolate: A Love Story
[recipe] Ginger Chewy cookies
Mincemeat Napoleons with Rum Cream and Candied Ginger
[recipe] a vegetarian friendly Zuppa di Farro
Pumpkin Chocolate Cheesecake Bars
Veggie Summer Rolls
Herb-y Eggplant Caviar
If all frozen food was this fresh, maybe hunger issues wouldn't be such...an issue.
Bacon, Arugula, Roasted Red Pepper and Tomato Sandwich...all for about $2 during the Eat on $30 Challenge.
A delicious budget recipe: Turkey Sausage, Kale and White Bean soup
Roasted Carnival Squash with Chili Vinaigrette
The basis of my idea of The Perfect Chicken Salad
Green and Yellow Bean Salad with Buttermilk-Arugula Dressing
Rosewater Baked Grapefruit
Marinated Mozzarella Cheese
Crunchy Cauliflower and Chickpea Salad
Tropical Watercress Salad with Spicy Warm Goat Cheese
Asian Inspired Slaw with Peanut Vinaigrette
Kumquat Mojito from Danny Meyer's Mix Shake Stir
Spicy Arugula Pesto
Pea, Radish and Orzo Salad
Tzatziki Potato Salad
Green Goddess Pasta Salad
Double Glazed Grapefruit Bundt Cake
a quick and delicious roasted red pepper and cannellini bean dip
Snow + a $30 a week budget = SNOW CREAM!
Tomato Rosemary Veggie Soup - made for around $1.50 for the $30 Week Challenge
Pea, Potato and Prosciutto Tortilla - made for just over $1 for Day Two of the $30 Week!