Classic eggs Benedict is my favorite brunch dish; if it's on a restaurant's menu, I'll order it nine times out of 10. However, when I'm cooking brunch at home, I prefer to make a lighter, meat-free Benedict. Instead of Canadian bacon, I use roasted tomatoes and mashed avocado. The butter-heavy Hollandaise sauce is replaced with a creamy parmesan cheese sauce. Although you could use poached eggs, most of the time I'm lazy and simply used fried eggs. This dish is one that my mom loves, so if you're looking for something to make for your mother on Sunday, I highly recommend the California Benedict! Get the recipe now.
After thoroughly enjoying a cold pasta salad doused in pesto and dotted with cherry tomatoes, I wondered how the pairing would be warm. Thus, I created this easy recipe that combines hot linguine with homemade pesto and roasted cherry tomatoes. It's flavorful, rustic, and decadent — without being heavy. It's a perfect quick and simple Summer dinner. The thing that makes this pasta so special is the addition of toasted breadcrumbs. Their rich crispiness provides an unexpected but welcome layer of texture. Be sure to top with lots of parmesan cheese and pair with a glass of full-bodied white wine. Here's the straightforward recipe.
During the Summer, I love to experiment with different salad recipes. There's a plethora of fruits and vegetables to choose from at the market, and the hot weather almost requires salads as a side dish. Since I had never cooked with Israeli couscous, I recently made this scrumptious salad. Israeli couscous, or pearl couscous as it's sometimes called, is larger than regular couscous and has a chewy texture and orzo-like starchiness. It can be mixed with just about anything, but this recipe coats it in a roasted tomato and garlic dressing before tossing it with tomatoes, black olives, and tons of fresh herbs. The resulting salad is easy to transport and would be great for a picnic. Serve with grilled meat at a barbecue or, for a lighter meal, a chunk of hard cheese and grilled bread. Trust me, this salad recipe is a keeper! Get it now.
Although it's not tomato season, I love the juicy red fruit so much that I cook with it year-round. One dish that I make over and over again is roasted grape or cherry tomatoes. It's super easy and quick, but the resulting tomatoes are plump, flavorful, and bursting. I love this recipe because it can be used in many different ways. Serve at dinner with steak and potatoes or at breakfast with poached eggs and asparagus. Toss it into a bowl of mixed greens, goat cheese, and croutons for a hearty lunch salad or serve on crostini and slabs of fresh mozzarella for a delectable hors d'oeuvre. Interested in the effortless recipe? Read more.