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Week 3 ―  Weekend Entertaining App: Roasted Brussels Sprouts with Garlic Aioli from @Meghan Krane Krane Kennedy. #MonthofMeals

Week 3 ― Weekend Entertaining App: Roasted Brussels Sprouts with Garlic Aioli from @Meghan Krane Krane Kennedy. #MonthofMeals

Summer meal - Seal peppers, potatoes, zucchini and sausage in an aluminum foil pouch and grill for a quick dinner.

Summer meal - Seal peppers, potatoes, zucchini and sausage in an aluminum foil pouch and grill for a quick dinner.

Made: Cilantro Lime Rice. Very good, increased lime because I prefer more lime flavor in rice.

Made: Cilantro Lime Rice. Very good, increased lime because I prefer more lime flavor in rice.

Pioneer Woman's recipe for baked carrots. Coat carrots with olive oil and sprinkle with thyme, salt & pepper. Bake on sheet pan 400* for 35-40 minutes.

Pioneer Woman's recipe for baked carrots. Coat carrots with olive oil and sprinkle with thyme, salt & pepper. Bake on sheet pan 400* for 35-40 minutes.

Delicious Balsamic Roasted Beet Salad Recipe | Made with Spinach and Walnuts, Served with a Hearty Bread - #healthy

Delicious Balsamic Roasted Beet Salad Recipe | Made with Spinach and Walnuts, Served with a Hearty Bread - #healthy

Cook the rice in a covered sauce pan over medium heat for 50-60 minutes until the rice has splayed (cracked open to reveal lighter interior). Drain any extra liquid and reserve for the soup. 	Heat a large saucepan, lightly covered with olive oil, over medium heat. Sauté the onion, celery, carrots and mushrooms, in batches, being sure to season each batch with salt and pepper, until lightly browned and caramelized. 	Add the vegetables back to the pan and add 4 tablespoons of extra virgin ...

Cook the rice in a covered sauce pan over medium heat for 50-60 minutes until the rice has splayed (cracked open to reveal lighter interior). Drain any extra liquid and reserve for the soup. Heat a large saucepan, lightly covered with olive oil, over medium heat. Sauté the onion, celery, carrots and mushrooms, in batches, being sure to season each batch with salt and pepper, until lightly browned and caramelized. Add the vegetables back to the pan and add 4 tablespoons of extra virgin ...

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