Pasta With Leeks, Asparagus, Mushrooms And Fried Eggs
Pasta With Leeks, Asparagus, Mushrooms And Fried Eggs
We loved this quick weeknight pasta for its hearty vegetables and creaminess of cheese mixed with a runny fried egg. It was the featured recipe for Root Source Challenge: Egg.
Congratulations to Amy and Jonny of We Are Never Full! You can read more about this recipe here.
Grilled Herb-Mustard Chicken Breasts
Grilled Herb-Mustard Chicken Breasts
If you think grilled chicken breasts are boring, think again. The mustard and herb glaze adds extra flavor as well as keeping the chicken nice and moist. Use dried herbs when fresh are not on hand.
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Braised Escarole With Bread Crumbs And Parmesan
Braised Escarole With Bread Crumbs And Parmesan
In this dish, silky, slightly bitter escarole leaves are braised in white wine and finished off with a crunchy, savory bread crumb and parmesan topping. Serve this dish alongside grilled meats or tossed with pasta.
