Ingredients:2 c. marinated artichoke hearts2 c. marinated mushrooms2 c. grape tomatoes2 c. PITTED mixed olives8-12 oz. fresh mozzarella cheese (marinated in herbs or plain), diced into 1″ cubes6 oz. sliced salami (uncured if available)Instructions:Skewer all ingredients in an alternating pattern on wooden or metal skewers. Fold the salami slices in half or fourths before skewering
Be the first to rate & review! For the most satisfying healthy snack, Food & Wine’s Justin Chapple keeps homemade furikake on hand. The simple combo of nori, bonito, flax, sesame, salt and sugar is like a big smack of umami, and it’s perfect on avocados, eggs, and steamed rice and grains. Slideshow: More Avocado Recipes
Taco Stuffed Portabellas It’s almost Memorial Day Weekend and the living is easy! Well, ALMOST. You may find it to be more difficult to eat healthy at all of the cookouts and outdoor parties that will be taking place this weekend. When most people think of a cookout, they have dreams of hot dogs, hamburgers
Serves 2 small pizza Author Notes I don’t have a pizza stone. I have failed at all attempts to make homemade pizza crust. But I love pizza and want to make it at home. This is a pizza compilation of my favorite everyday ingredients, complete with my beloved sea salt Ciabatta bread from Whole Foods.
Photo by Emily Hilliard Makes 8 to 10 pretzels Author Notes Growing up, soft pretzels were one of the few junk foods my siblings and I were allowed to eat. This homemade variation is a variation of my mother’s recipe, paired with the Kentuckian classic, beer cheese. I recommend letting the cheese warm to room
Photo by Bobbi Lin Serves 3 to 4 Author Notes One chilly Italian afternoon, a Florentine friend served me “frittata affogata,” which is sort of a drowned omelet. Because I can rarely leave a recipe alone, I added capers, anchovies, and olives for variation once I got home. But that day we paired it with
