Protected: Tomato sauce With Chicken, Olives & Peppers
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There is no excerpt because this is a protected post.
I made a charred tomato sauce years ago when I first started cooking and styling photos for my blog. I wanted to revisit the grill with fresh perspective to make Grilled Tomato & Pepperoni Tagliatelle. Somehow it doesn’t seem fair that there aren’t enough grilled tomato recipes on the web! It’s kind of an awkward,…
The unofficial official start to summer! And to me that means peak tomato season is approaching but not fast enough. Tomatoes in their prime are like sweet berries that burst in your mouth with juice running down your chin. Pile them in your shirt-basket and try to get inside before eating them all. A little…
PIN IT Just as we round off Cinco de Mayo weekend, we may still be thinking about horchatas, concha, and beef tacos. I have been thinking about horchatas and the fact that I never found them appealing until now. What could you do with tea other than sip it hot under a blanket or drink…
PIN IT If I could live in a world that revolved around pasta I would be the luckiest gal! I discovered this recipe while in the Italian restaurant at the Culinary Institute of America, Caterina D’ Medici. Pizzoccheri is its name, a pasta that originates in Lombardy, Italy, consisting of buckwheat tagliatelle folded with savoy…
There is no excerpt because this is a protected post.
PIN IT Yield: 2 servings Total Time: 20 minutes GATHER THE GOODS 4 pieces rice paper 6 large shrimp, cleaned and cooked 1/4 cup thinly sliced bell pepper 1/4 cup shredded carrots 1/4 cup shredded green cabbage 4 teaspoons Hoisin sauce For serving 1 tablespoon chopped cilantro 1 tablespoon chopped peanuts Hoisin sauce MAKE IT…
I share European-inspired recipes, collabs, adventures, pop-ups, and more! Plus, don't miss out on Sunday Night Pasta Programming for all the cozy dinner feels.