Side Dishes

Roasted Red Grapes Crostinis with Ricotta, Pine Nuts & Thyme

Roasted Red Grapes Crostinis with Ricotta & Thyme recipe |

These crostinis are toasted with the lightness of extra virgin olive oil and then smeared with a dollop of soft and creamy ricotta cheese. Nestled on top of that ricotta are a couple of sweet, red grapes and buttery delicate flavors from toasted pine nuts. Sprinkled with thyme and optionally some coarse have a refined snack, appetizer or small side!

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Simply Salads: Baby Lettuces with Feta, Strawberries & Almonds

Honey Mustard Vinaigrette recipe |

Seasonal berries are still abundant and sweet from the markets and home gardens. This is a quick, tasty and fresh salad to put together. Whether you're entertaining or making something for your lunch or dinner, this salad with baby lettuces, fresh sweet strawberries, feta and almonds is really delicious with the honey-mustard dressing you're going to drizzle all over it. Serve it as a main dish or side salad.

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Queso Fundido with Roasted Poblano Vinaigrette

Queso Fundido with Roasted Poblano Vinaigrette recipe |

Queso fundido means melted (molten) cheese in Spanish. This appetizer dish has a couple of tasty surprises. Its presentation with dollops of homemade roasted poblano vinaigrette and beautiful multicolored tortilla chips makes it a festive crowd pleaser.

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Parmesan-Thyme Roasted Acorn Squash

Parmesan Acorn Squash recipe |

We've made it through the first month of this year! Seems like we were just enjoying the winter holiday season and now we're thinking about Valentines, Spring, and Easter already. Bright and happy daffodils and poppies are blooming and kumquat trees should be brimming with tart mini fruits. Roasting vegetables is quick, easy, and a great way to get fresh vs. canned or processed vegetables into your diet. You can enjoy a tasty side or even a main dish by roasting those veggies with minimal to no use of oils, adding fresh herbs, grated cheese(s), choices of salts and good pepper.

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