Made with extra virgin olive oil, this quick bread not only tastes delicious, but it has the added health benefits associated with olive oil. The blueberries and zucchini have their own list of vitamins and antioxidants as well. It’s easy to make and tastes even better the next day, assuming that there’s any left the next day.
This garlic bread recipe is a favorite of ours, and it makes a great side for any meal. We substitute olive oil for part of the butter to reduce some of the saturated fat. It’s quick and easy to put together, and it freezes well. Salad with Mixed Greens and Garlic Bread Croutons Jalapeño Cheddar […]
Here are a few great topping ideas for our flatbread recipe. Whether you’re making a specialty sandwich or just need a quick lunch or dinner, keeping a stack of these homemade flatbreads in the freezer can make a hectic mealtime a little less stressful. Try grilled or rotisserie chicken, avocados, bacon, lettuce, and tomato, or whatever leftovers […]
This is my husband’s flatbread recipe, and it’s such a versatile bread that we always try to keep some in the freezer just to have on hand. We use it for everything, from sandwiches and pizzas, to chips and breakfast wraps. We combine freshly ground flaxseed along with white whole-wheat flour for a perfect blend that’s […]
This jalapeño cornbread is slightly different from the usual cornbread recipe. I use more flour than cornmeal, giving it a softer, cakelike texture. My mother always used this ratio, and it’s one I’ve continued with as well. In this version, I’ve added finely diced jalapeño pepper, cheddar cheese, and corn for a Southwest flavor. Whether I […]