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.
Your creative streak is still going strong! I'm still on the old reliable chicken and cereal.
ReplyDeleteThe 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. . .
ReplyDelete