Tonight, with an abundance of garden-fresh zucchini, I used béchamel to whip up an experimental vegetarian dish.
Spareribs in tomato sauce can be made stovetop or in a crockpot…either way, it’s a warming Autumn dish everyone will love.
This was a little experiment this morning – and it was so delicious and easy, that I decided to share the recipe.
Yesterday, I was invited to a steak dinner, so as I got ready, and within an hour, I had this fun idea to whip up a balsamic glaze and Caprese platter.
This delicious twist on traditional Caprese Salad uses The Original reCAP Mason Jars!