Fresh spring asparagus is baked into a creamy, cheesy potato layer, surrounded by a flaky, gluten-free crust. It’s perfect for a spring or Easter brunch.
Just in time for Cinco de Mayo, a whole slew of yummy taco recipes from Cooking Light. I chose this one to renovate: Potato, Poblano, and Chorizo Tacos, because soy chorizo is one of my favorite meatless splurges. If you don’t eat soy you can make my quinoa chorizo (quinrizo) and use it for this […]
This is one of our favorite easy meals, so I wanted to share the technique with you today. You can also just do a very simple olive oil and salt-and-pepper coating.