dawn joannidesdawn@yahoo.com

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dawn joannidesdawn@yahoo.com
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Food Art, Fun Food, Plats Froids, Les Plats, Diabetes, Food Decorations, Food Presentation, Fruit Carvings, Food Displays, Garnishing, Mayonnaise, Natal, Ideas, Meals, Vegetables, Snacks, Easy Cooking, Salad, Food Sculpture, Fruit Salads, Creative Food, Pantries, World Cuisine, Food Plating, Fruit And Veg, Tree Structure, Cloud, Decorations, Food For Kids, Funny Food

Food Art, Fun Food, Plats Froids, Les Plats, Diabetes, Food Decorations, Food Presentation, Fruit Carvings, Food Displays, Garnishing, Mayonnaise, Natal, Ideas, Meals, Vegetables, Snacks, Easy Cooking, Salad, Food Sculpture, Fruit Salads, Creative Food, Pantries, World Cuisine, Food Plating, Fruit And Veg, Tree Structure, Cloud, Decorations, Food For Kids, Funny Food

You love Greek yogurt for breakfast, but we bet you haven't tried it like this. Two hours of freeze time and a few summery mix-ins, like vanilla and fresh mint, turn plain yogurt into an irresistible, protein-packed dessert.

You love Greek yogurt for breakfast, but we bet you haven't tried it like this. Two hours of freeze time and a few summery mix-ins, like vanilla and fresh mint, turn plain yogurt into an irresistible, protein-packed dessert.

This summer-ready riff on creamy Mexican horchata is even cooler than the original: Freeze the cinnamon-rice beverage into lickable ice-pop form.

This summer-ready riff on creamy Mexican horchata is even cooler than the original: Freeze the cinnamon-rice beverage into lickable ice-pop form.

Bold flavors are at the heart of this scrumptious sauce -- briny Kalamata olives, fresh parsley and thyme, bright lemon and orange zest, and fiery red-pepper flakes. It clings beautifully to ribbons of pappardelle.

The sauce for this pasta dish, designed by chef George Germon of Al Forno restaurant in Providence, Rhode Island, takes only a few minutes to prepare.

Upend your pesto routine with the winning flavor combination of peas, almonds, and lemon. Take it to the next level by using fresh summer peas instead of frozen.

Upend your pesto routine with the winning flavor combination of peas, almonds, and lemon. Take it to the next level by using fresh summer peas instead of frozen.

Pasta water is the secret ingredient in this super light no-cook sauce. Just mix it with Parmesan cheese, lemon zest and juice, fresh mint, olive oil, and red-pepper flakes.

Pasta water is the secret ingredient in this super light no-cook sauce. Just mix it with Parmesan cheese, lemon zest and juice, fresh mint, olive oil, and red-pepper flakes.

Toasted walnuts, garlic, and heavy cream form a rich, buttery sauce for spinach linguine. Toss with more walnuts and plenty of Parmesan cheese and fresh parsley before serving.

Spinach Linguine With Walnut Sauce Toasting walnuts enhances their flavor. Other than that, this delicious pasta sauce requires no cooking, just a few seconds in the food processor.

Not familiar with pesto that isn’t green? This Sicilian version is a riot of flavor and texture, thanks to the combo of red bell pepper, tomatoes, anchovies, capers, raisins, almonds, and Parmesan cheese.

Not familiar with pesto that isn’t green? This Sicilian version is a riot of flavor and texture, thanks to the combo of red bell pepper, tomatoes, anchovies, capers, raisins, almonds, and Parmesan cheese.

Transforming Caprese salad into a pasta dish is astoundingly easy. Just toss your favorite noodle with olive oil, garlic, tomatoes, chunks of burrata or mozzarella cheese, and fresh basil.

Here's a formula for effortless summer food: the freshest ingredients plus a cook's restraint. Just tear some bright-red tomatoes with your hands, pluck a little basil, and toss with seasoned pasta and dollops of creamy cheese.