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20-Minute Lemon Pesto Penne - baby broccoli, oven roasted tomatoes, pesto, fresh lemon, feta, and basil.

I ordered a salad similar to this one while Paige and I were in Kansas for a soccer tournament last weekend. We had gone back...

caprese pasta salad.. This is good as a light summer meal.

I’m getting back into the groove this week with fast healthy meals that take no time at all! This 5 min...

Fresh Pea, Herb and Cheese Salad **** 1 tablespoon olive oil 1/2 medium onion, chopped 2-3 garlic cloves, minced 4 cups water 2 cups freshly shelled peas (use frozen if you have to) 1/2 cup to 3/4 cup fresh cheese (I used this recipe for paneer) salt and pepper to taste freshly chopped basil and oregano (or whatever you like instead) splash of balsamic vinegar and oil (roughly 2 teaspoons each) In a large saucepan set over medium heat, heat the oil and sautee the onion and garlic until translucent. Set aside. Bring the water to a boil in large stock pot and cook the peas until tender (about 5 minutes). Drain them from the water, rinse under cold water and drain well. In a large bowl, combine the peas, onion, garlic, fresh cheese, salt, pepper and the herbs. Mix until combined and add a few splashes of vinegar and olive oil

ngredients 1/2 lb. gluten-free penne pasta 1 large zucchini, thinly sliced crosswise 6 button mushrooms, thinly sliced 1 (10oz.) package frozen corn kernels, thawed and drained 4 cups fresh spinach 1 tsp. grated lemon zest 2 Tbsp. lemon juice 2 Tbsp. extra-virgin olive oil 2 chives, finely chopped ¼ tsp. crushed red pepper ½ tsp. sea salt ¼ tsp. freshly ground black pepper

Happy Monday. I know, I know. I'm using raspberries and they're So not in season in October but I just had to toss 'em into this dish.  We had to say good-bye to fresh raspberries from the garden a few weeks ago but I thought we could all use a little sweetness to start the week off. Plus, I found