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Linguine with Clam Sauce 4 tablespoons extra virgin olive oil 3 tablespoons butter 4 cloves garlic, finely chopped 1 shallot, finely chopped (or 1/3 cup finely chopped onion) 3 6.5-ounce cans chopped clams, drained, juice reserved (you should have about 1 1/2 cups of juice) 1/2 cup dry white wine (or chicken broth, if the wine flavor will trouble your kids) 2 teaspoons Worcestershire sauce 1/2 cup finely chopped parsley Salt to taste Freshly grated parmesan 1 pound of linguini

1/4 cup mayonnaise 3 cloves garlic, minced 1 tablespoon lemon juice 1/8 cup olive oil 1 cup sliced red bell peppers 1 small zucchini, sliced 1 red onion, sliced 1 small yellow squash, sliced 2 (4-x6-inch) focaccia bread pieces, split horizontally 1/2 cup crumbled feta cheese

from The Pioneer Woman

Shells & Cheese (with Bacon & Peas)

Shells & Cheese (and Bacon & Peas)

from Gourmande in the Kitchen

Pea and Herbed Goat Cheese Tart Recipe (Gluten Free and Grain Free)

Pea and herbed Goat Cheese Tart

from A Zesty Bite

Simple Vegetable Pappardelle

Simple Vegetable Pappardelle - earth balance instead of butter and leave off the cheese for dairy free

from bloglovin.com

Flourishing Foodie

Orecchiette with peas, asparagus and mascarpone