This delicious Greek spinach pie recipe uses fillo (or phyllo) dough (look for it in the frozen foods section of your grocery store). Keep it frozen until the day or two before use; store in the refrig for up to two weeks afterward, and use it for desserts, appetizers and main dishes like this.
There’s something so satisfying (and fast and easy) about a seasoned egg on lightly toasted bread. Whether it’s with coffee for breakfast or for lunch with tomato soup, it just hits the spot. Sometimes we use a slice or two of turkey ham instead of the pepperoni—sometimes we make just the eggs straight up. Add fresh tomato slices and mayo for the perfect combo.
This zucchini corn sauté recipe is a tasty way to use up some of that end-of-summer corn, just when everyone is tiring of eating it directly from the cob! And just the mention of zucchini has everyone running the other way.
This soft chocolate chip bar cookie recipe is an easy twist on this classic favorite cookie. How we love the classic chocolate chip cookie in our house! However, every recipe I’ve found seems to vary a little bit—and most use butter. Here’s a quick and easy version that uses light olive oil or vegetable oil.
Just think, an easy vegetarian recipe: warm soy-sizzled slices topping a tossed green salad (I used sweet Vidalia onion dressing with dried figs). It turns tempeh into an easy vegetarian sandwich idea too. It's all good!
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