- chopped watermelon
- chopped cucumbers
- crumbled Athenos mild Feta cheese
- chopped fresh mint
- Kraft Balsamic Vinaigrette Dressing
- hot dog buns
- butter
- garlic powder
Look for asparagus stalks with firm deep green or purplish tips. Also check the bottom of the spears. If they are dried up, chances are they have been sitting around for too long. Trim of the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually 2/3 of the way down the spear. If the spear is less than 6 inches long, chances are it has already been trimmed for you. The take a vegetable peeler and peel off the outer skin of the remaining stalk.
- Olive Oil
- salt
Pesto can darken if heated (basil turns black) so add it to hot dishes at the very last minute if the color is important to you.
- fresh garlic
- shelled pecans or walnuts
By changing up the size and/or variety of mushroom, you can make these stuffed mushrooms a main, side or appetizer.
- medium portobello mushrooms
- olive oil
- finely chopped parsley
Vine tomatoes stuffed with fresh herbs, breadcrumbs and cheese are oven-roasted to create a colourful side dish.
- medium vine ripe tomatoes
- fresh bread crumbs
- Asiago cheese
- chopped Italian parsley
- chopped fresh mint
- Extra virgin olive oil
- bell peppers
- olive oil
- fresh oregano
- coarse salt
- ground pepper
- milk
- reduced-fat bar cream cheese
- Worcestershire sauce
- shredded mozzarella
- Coarse salt and ground pepper
- French bread
- garlic
- olive oil
- finely chopped onion
- chopped cilantro
- freshly squeezed lime juice
- salt
- pepper
- canned reduced-sodium chicken broth or water
- honey
- red-wine vinegar
- Coarse salt and ground pepper
- unsalted butter