This week's secret ingredient is something that has become a staple in my home: pesto. On Monday, I made tomato-pesto pizza for supper and served it with a green salad with buttermilk dressing.
On Tuesday, the pesto was called into service for a grilled portobello mushroom with red pepper and provolone. I served that with couscous, and garlic spinach.
On Thursday, I left the pesto playbook behind and made butter & garlic noodles, a steamed artichoke, and
a pecan & goat cheese green salad from Simply Food, a recipe that I have been making at least once a week since I first discovered it.
It seems that my creative streak in the kitchen is still going strong.
On Tuesday, the pesto was called into service for a grilled portobello mushroom with red pepper and provolone. I served that with couscous, and garlic spinach.
On Thursday, I left the pesto playbook behind and made butter & garlic noodles, a steamed artichoke, and a pecan & goat cheese green salad from Simply Food, a recipe that I have been making at least once a week since I first discovered it.
It seems that my creative streak in the kitchen is still going strong.
2 comments:
Your creative streak is still going strong! I'm still on the old reliable chicken and cereal.
The boy eats these things?? I'm not sure my hubby would, and I know the kiddos would much rather eat chicken and cereal. However, I'm coming for supper. . .
Post a Comment