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Cranberry Avocado Spinach Salad with Chicken and Orange Poppy Seed Dressing - this flavorful salad is one of my new favorites! LOVED it!! (scheduled via http://www.tailwindapp.com?utm_source=pinterest&utm_medium=twpin&utm_content=post1219341&utm_campaign=scheduler_attribution)

Cranberry Avocado Spinach Salad with Chicken and Orange Poppy Seed Dressing - this flavorful salad is one of my new favorites! LOVED it!! (scheduled via http://www.tailwindapp.com?utm_source=pinterest&utm_medium=twpin&utm_content=post1219341&utm_campaign=scheduler_attribution)

Vegetarian Recipes: Black-Bean and Tomato Quinoa, Swiss Chard, Raisin, and Pine Nut Tart, Asparagus with Morels and Tarragon, Individual Croissant Bread Puddings with Dried Cherries, Bittersweet Chocolate, and Toasted Pecans

Vegetarian Recipes: Black-Bean and Tomato Quinoa, Swiss Chard, Raisin, and Pine Nut Tart, Asparagus with Morels and Tarragon, Individual Croissant Bread Puddings with Dried Cherries, Bittersweet Chocolate, and Toasted Pecans

The chicken is cooked to perfection and has a wonderful flavour from the creamy pepper jack cheese filling. I have made this for my family and company many times and it is always a hit.

The chicken is cooked to perfection and has a wonderful flavour from the creamy pepper jack cheese filling. I have made this for my family and company many times and it is always a hit.

Quinoa Recipes from Taste of Home, including Curried Quinoa and Chickpeas Recipe

Quinoa Recipes from Taste of Home, including Curried Quinoa and Chickpeas Recipe

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated.  Season to taste with salt and pepper. garnish

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated. Season to taste with salt and pepper. garnish