3 tablespoons lemon juice, plus 4 lemon wedges for garnish, 2 teaspoons Dijon mustard, 3 anchovies, coarsely chopped, or 1 teaspoon anchovy paste, or to taste, 1 small clove garlic, coarsely chopped, 2 tablespoons extra-virgin olive oil
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1 pound asparagus (I used 1 bundle from Trader Joeâs) trim the ends, 1 slice multi-grain or whole wheat bread, I used Miltonâs Original Healthy Multi-Grain bread, 2 teaspoons extra virgin olive oil, Cooking spray, I used olive oil cooking spray for this recipe, Salt and pepper, to taste
1/2 pound day-old rustic Italian bread, crusts discarded and bread torn into bite-size pieces, 10 anchovy fillets, plus more for garnish, 1/4 cup red wine vinegar, 3 tablespoons Dijon mustard, 2 garlic cloves
1 cup plain low-fat yogurt, 1/8 teaspoon dried Guntur red chile,* seeded and finely chopped, 2 large leaves basil, cut crosswise into thin strips, 1 clove garlic, finely chopped, 1/8 teaspoon fine sea salt
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