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Stuffed Portobellos for Breakfast  The ingredients:    2 portobello mushrooms, stems cut  2 large eggs  1 TBSP olive oil  fresh dill, rosemary and basil, chopped  salt and pepper to taste    The how-to:    Drizzle olive oil on portobellos and season.  Place them on a greased baking sheet.  Sprinkle the herbs on top.  Crack open the eggs and carefully put one inside each mushroom  Bake for 10-12 minutes at 300° F (150 C)

Stuffed Portobellos

Stuffed Portobellos for Breakfast The ingredients: 2 portobello mushrooms, stems cut 2 large eggs 1 TBSP olive oil fresh dill, rosemary and basil, chopped salt and pepper to taste The how-to: Drizzle olive oil on portobellos and season. Place them on a greased baking sheet. Sprinkle the herbs on top. Crack open the eggs and carefully put one inside each mushroom Bake for 10-12 minutes at 300° F (150 C)

This Japanese Cucumber Salad, called Sunomono, is sweet and tangy. It is really quick to make and is perfect as an appetizer or a side dish!

Japanese Cucumber Salad Recipe (Sunomono)

This Japanese Cucumber Salad, called Sunomono, is sweet and tangy. It is really quick to make and is perfect as an appetizer or a side dish!

Roasted Brussel Sprouts with Garlic, Lemon, and Feta - For the Love of Cooking

Roasted Brussel Sprouts with Garlic, Lemon, and Feta (For the Love of Cooking)

Roasted Brussel Sprouts with Garlic, Lemon, and Feta - For the Love of Cooking

Top Ten Salad Recipes on Pinterest | Virtually Homemade: Top Ten Salad Recipes on Pinterest❤️

Top Ten Salad Recipes on Pinterest

KALE WALNUT PESTO:       1/2 cup Kale, cleaned and chopped      1/4 cup basil leaves     1/2 cup walnuts     1 clove garlic     1/2 tsp salt     1/2 shredded parmesan cheese     1/2-3/4 cup extra virgin olive oil

KALE WALNUT PESTO: 1/2 cup Kale, cleaned and chopped 1/4 cup basil leaves 1/2 cup walnuts 1 clove garlic 1/2 tsp salt 1/2 shredded parmesan cheese 1/2-3/4 cup extra virgin olive oil

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