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One-Skillet Lamb Chops with Pears & Balsamic Pan Sauce
1 repin
Smoked Salmon Quesadillas with Creamy Chipotle Cilantro Sauce
1 like 13 repins
Gluten-free Lunch Waffles with apples and prosciutto
Paula Deen Aunt Peggy’s Cucumber, Tomato and Onion Salad
1 like 1 repin
The Best Roast Chicken You'll Ever Have By Caitlin Van Horn from Roost
1 like 8 repins
Crockpot Moroccan Chicken with Chickpeas, Dates and Raisins
1 comment 1 repin
Bärlauch-Ziegenkäse-Penne mit gerösteten Pinienkernen
Farro Salad with Toasted Pine Nuts, Currants & Mustard Greens
1 like 9 repins
Red Quinoa with Butternut Squash, Cranberries and Pecans.
Curried Chicken Salad with Crisp Green Apples and Soft Raisins
The best grilled cheese sandwiches you'll ever have - we'll see ;)
1 repin
Whole Foods Inspired Layered Salad with Orange Ginger Dressing
2 likes 12 repins
Tartine Quiche with Crème Fraîche and Swiss Chard
1 like 8 repins
Tomato Paste Saver: Most recipes call for only a small portion of tomato paste -- you use a tablespoon or two, and the rest invariably goes to waste. To save the remainder: Carefully open both ends of the can with a can opener. Remove one metal end, and discard it. Leave the other in place. Wrap the entire can in plastic wrap, and freeze overnight. The next day, use the metal end to push the frozen paste out the open end. Discard can, tightly rewrap unused portion, and store in freezer up to 3 months, slicing off just as much as you need each time you cook. (found here: www.marthastewart...)
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Cara Lyons thanks for pinning my recipe!