it is a variation on a cucumber salad my grandmother always makes in the late spring and summer. of course, she uses real dill out of her garden. in any case, my dad is now diabetic and so we made some substitutions. it is a refreshing addition to any meal.
#30-minutes-or-less #Time-to-make #Course #Main-ingredient #Cuisine #Preparation #North-american #5-ingredients-or-less #Salads #Side-dishes #Vegetables #American #Easy #No-cook #Diabetic #Vegetarian #Dietary #Technique
'zrodiya mcharmla' also known as 'carottes au vinaigre' is a very famous carrot dish in algeria. this is actually delicious & isn't hard to make...beautiful with roast chicken! for a change to the carrots, you can also use courgette / zucchini or potat
on our recent trip to italy, dh and i enjoyed gelato, rice balls, wine, and baked smoked mozzarella. when we were served this in rome at la bruschetta's (on via sardegna), it was served straight out of the dish and gooey delicisio. is best when it is kep
i saw ina make these on her cooking show. the episode was entitled "bed and breakfast". i made them and my husband said they are like a savory parmesan cookie, because they are thicker than a cracker. they were super easy to make and taste nice! the h
for some reason, the smell of fresh basil reminds me of springtime. this simple recipes uses the herb to its full advantage. you can add other vegetables to your liking or even add tofu as i sometimes do. for ww core folks, it's core plus points for the
i went to the botanical gardens yesterday and decided to bring a packed lunch. all i had was leftovers, but what they resulted in was this! (of course, i'll probably never make it again because i'll never have the same ingredients. oh well)
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