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polenta with white cheddar, chard, and wild mushrooms (vegetarian, gluten free, no refined sugar)

polenta with white cheddar, chard, and wild mushrooms (vegetarian, gluten free, no refined sugar)

Balsamic-roased Brussels sprouts sprinkled with parmesan cheese...and served on skewers!

Balsamic-roased Brussels sprouts sprinkled with parmesan cheese...and served on skewers!

Creamy Cheddar Polenta with Pesto and Oven-Roasted Tomatoes.  I love how the food is the hero in this pic. #foodphotography #styling #simplicity

Creamy Cheddar Polenta with Pesto and Oven-Roasted Tomatoes. I love how the food is the hero in this pic. #foodphotography #styling #simplicity

Portobello and Leek Carbonara [adapted from Tyler Florence] serves 2-4 4 slices thick-cut bacon, chopped 2 leeks, trimmed, cleaned and patted dry 12 ounces baby portobello mushrooms, quartered 1/2 pound whole wheat linguine 2 large eggs 3/4 cup freshly grated parmesan cheese

Portobello and Leek Carbonara

Portobello and Leek Carbonara [adapted from Tyler Florence] serves 2-4 4 slices thick-cut bacon, chopped 2 leeks, trimmed, cleaned and patted dry 12 ounces baby portobello mushrooms, quartered 1/2 pound whole wheat linguine 2 large eggs 3/4 cup freshly grated parmesan cheese

Roasted Tomato and Ricotta Crostini  Ingredients:  3 tablespoons extra-virgin olive oil  2 pints grape tomatoes  Coarse salt and ground pepper  2 cups ricotta cheese  Balsamic vinegar

Roasted Tomato and Ricotta Crostini

Roasted Tomato and Ricotta Crostini Ingredients: 3 tablespoons extra-virgin olive oil 2 pints grape tomatoes Coarse salt and ground pepper 2 cups ricotta cheese Balsamic vinegar

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