Explore Baked Cauliflower, Cauliflowers, and more!

Baked Cauliflower Pie (sformato di cavolfiore). Looks like a great way to use seasonal vegetables.

Community of Jesus Monastery Kitchen featuring recipes by the Gourmet Nuns

My cousin and I were laughing about our childhood Thanksgiving dinners the other day. Our moms would pile our plates full of food and we were expected to eat every last morsel of food. The only thing we’d...

How-to-Perfectly-Roast-Butternut-Squash-

My cousin and I were laughing about our childhood Thanksgiving dinners the other day. Our moms would pile our plates full of food and we were expected to eat every last morsel of food. The only thing we’d.

Twice-Baked Sweet Potatoes With Black Beans and Avocado

Cheesy Twice-Baked Sweet Potatoes With Black Beans and Avocado

Twice-Baked Sweet Potatoes With Black Beans and Avocado

instagram: @eleanorhross

instagram: @eleanorhross

Calypso Dips

Here is a fun little cookie called a Calypso dip that we have used for many Bethany retreatants, teas and to include in gift baskets. Much of its appeal comes from its novel shape … Continue reading →

Chicken Dijonnaise

Chicken Dijonnaise

maple bacon sweet potatoes

maple bacon sweet potatoes

Deep Dish Tomato Pie is a fresh and savory dish that's perfect for summer barbecues, work luncheons, or outdoor potlucks.

Deep Dish Tomato Pie

If you’re craving something savory this summer, look no further than this delectable Deep Dish Tomato Pie recipe!

Old Fashioned Creamy Rice Pudding from the Gourmet Nuns

Community of Jesus Monastery Kitchen featuring recipes by the Gourmet Nuns

Tomato Avocado Cucumber Chick Pea Salad with Feta and Greek Lemon Dressing

Tomato Avocado Cucumber Chick Pea Salad with Feta and Greek Lemon Dressing (Cooking Classy)

Tomato Avocado Cucumber Chick Pea Salad with Feta and Greek Lemon Dressing

This recipe is by Barbara Kafka and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.

Apricot Jellies

This recipe is by Barbara Kafka and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.

Mascarpone, Polenta, and Wild Mushrooms  - Ciao Italia

Mascarpone, Polenta, and Wild Mushrooms - Ciao Italia

James Beard: brown butter cauliflower

Brown Butter Cauliflower - Chef Scott Romano uses a mixture of green, yellow, and purple cauliflower for a colorful presentation. - Scott Romano Charlie Palmer at the Joule, DallasPhoto by Stephanie Bourgeois -

Top view of Creamy Pasta Salad with Peas and Bacon with a wood serving spoon

Top view of Creamy Pasta Salad with Peas and Bacon with a wood serving spoon

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