I’ve been obsessed with these Mexican flatbreads since learning to make them. Corn tortillas are cooked on a griddle until the bottoms are crisp and the cheese melts, flavored with a fragrant pesto, and topped with vibrant vegetables. They are fun to assemble, take only minutes to cook, and are addictive. I first served them, cut into wedges, as an appetizer at a birthday party for one of my gal pals. Since then, Steve and I have enjoyed this friendly finger food for lunch on a hot weekend afternoon, and I’ve whipped them up for quick snacks.
Father’s Day snuck up on me, and I’ve got to plan a meal for Steve right away. Of course, he’s not my father, but I’m the cook in the family, and his son Ethan usually joins us for supper on Sunday evenings. The two guys will go to a film, and then return home for something good to eat. Inspired by the summer berries in the markets now, I quickly decided on the dessert: this marvelously creamy, but not-cloyingly-rich Cheesecake with Blueberry Sauce.
Steve and I recently returned from a biking trip in the Dordogne region of France. We pedaled through the beautiful countryside which was adorned with newly opened red poppies and
Despite a life filled with exercise, I have osteoporosis, or at least did until my latest bone scan. Now, my bones are growing healthier every day, thanks to diet, an exercise regime designed to strengthen bones, and carefully chosen supplements.
Here’s a simple and easy-to-put-together dish that gets its great taste from fresh vegetables and basil, snappy extra-virgin olive oil, and truly delectable pasta. Barilla
is one of my favorite gluten-free pastas, but I recently discovered Power Pasta
at a gluten-free festival in Austin, and I developed this recipe to show it off.
View Previous Entries