If you have been reading my blog a while you know that I love soup. I really just adore it and I don’t know why. It’s a vague term and can encompass anything from New England Clam Chowder to Consume, but there’s rarely been a soup I haven’t loved. This one is a nice addition […]
Posts Tagged ‘Tomato’
I. Love. This. Pasta. I’m almost tempted to leave this post at that, but that wouldn’t be enough to tell you about it’s lightness, the brightness of the lemon, how quick and easy it is to make.
One of the things I’ve been enjoying on the Alli food plan is that there is no food or food group that is demonized. You can eat carbs and meat and fruits and veggies and even fats in balance without having to feel bad about it.
You know how some recipes evolve every time you make them? Well, this one evolved over the course of one single preparation. I happen to love mushrooms, tomatoes, and pasta so the idea of a spaghetti sauce made with mushrooms was instantly appealing to me. It was the second Alli recipe I tried and I […]
Bacon. Focaccia. Rosemary aioli. Soft shell crabs. Tomato. Lettuce. Do I need to say more?
This salad is simple, lovely, full of bright flavor, easy to make, low in calorie and fat, and generally just all around great. Not really sure what else to say other than that I served it along side the crabcake sandwiches at my birthday dinner last weekend and it rocked. I guess, that’s all.
Ok, so this is not an “Elizabeth Original” in the sense that I didn’t make the crabcakes and the dressing recipe isn’t mine. But, I had the insight and general brilliance to put it all together so I take full credit for creating the best crabcake sandwich ever. See how modest I am? It’s endearing, […]
This salad is about as easy as it gets to prepare. The trickiest part is finding good quality ingredients. This is going to be true whenever you are making anything that has only a small number of ingredients. Mediocre items don’t have anything to hide behind so everything has got to be as good as […]
Tabouli, or tabbouleh, is essentially a parsley salad. There is a little bit of bulgar wheat in it but the parsley is intended to be the star and carry the day. David Lebovitz even did a post about it about a month ago on his blog and you can see that it’s basically just a […]
I’ve made spinach pesto for you before. So, this recipe may seem oddly redundant, but changing the cheese changes so much that this version has a flavor all of it’s own that is distinctly different from the original.