Not exact matches
Appetizers Sundried Tomato Hummus
from Robyn of Add a Pinch Melon & Prosicutto Balls
from Paula of bell» alimento Bruschetta
from Sheila of Eat2gather Jalapeno Poppers
from Ali of Gim me Some Oven Grilled Naan White Pizza Bites
from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil
from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons
from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini
from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes
from Bev of Bev Cooks Lemon
Cream Soda
from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers
from Shaina of Food for My Family Non Alcoholic Berry Spritzer
from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis
from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade
from Marly of Namely Marly Italian Sodas
from Laura of Real Mom Kitchen Cafe Mocha Punch
from Amy of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB-
from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps
from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes
from Suzanne of Kokocooks Grilled Romaine Caesar Salad
from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella
from Rachel of Rachel Cooks Chickpea,
Avocado, & Feta Salad
from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad
from Lisa of With Style & Grace Entrees Chicken Cacciatore
from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry
from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta
from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in
Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta
from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage
from Kelley of Mountain Mama Cooks Smashed Chickpea and
Avocado Panini
from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon
Cream Frosting
from Sommer of A Spicy Perspective Crostata di Mango
from Lora of Cake Duchess Italian Ice
from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta
from Jenny of Picky Palate Italian
Cream Cake
from Deborah of Taste and Tell Panna cotta
from Leslie of The hungry housewife Fortune Cookies
from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks
from Tara of Unsophisticook
But since this
sauce is thick
from the
cream cheese and
avocado together, it might be a good trade off.
Ingredients: For the Salad: 4 cups chickpeas, precooked (either by you or canned) and rinsed 2 cobs worth of corn removed
from the cob 1 bunch scallions, diced 2 small red onions, diced 2 cups cherry tomatoes, chopped 1
avocado, diced 1 red bell pepper, chopped fresh dandelion greens Southwest dressing: 1/2 cup sour
cream southwest spice rub, however much you want juice of one lime 1 chipotle chile (diced) & a couple spoons of adobo
sauce a couple small spoons of mustard
I use the yellow, spicy, garlicky
sauce from Cafe Yumm and put it over rice, beans of choice, salsa, sour
cream,
avocado, cilantro, cheddar cheese, pickled jalapeños and Cholula
sauce.
Step 3 - Bake for 20 mins and when done remove
from oven and top with sour
cream and
avocado and drizzle with sweet chili
sauce.
Avocado Ranch Dressing by Tip Garden Frosty Chocolate Pie by Jolene's Recipe Journal Gluten Free Penne with Brie, Fig and Rosemary by Culinary Adventures with Camilla Jalapeno Bacon Cheddar Grilled Cheese with Rhubarb
Sauce by Grumpy's Honeybunch Orange Creamsicle Martini by A Day in the Life on the Farm Orange Creamsicle No Bake Cheesecake by Cooking With Carlee Peaches and
Cream Smoothie
from Feeding Big Strawberry Crisp Milkshake by From Gate to Plate White Cheddar and Bacon Pasta Salad by Palatable Pastime Whole Milk Yogurt Banana Cream Muffins by Corn, Beans, Pigs and Kids Milk Braised Chicken Thighs from A Kitchen Hoor's Advent
from Feeding Big Strawberry Crisp Milkshake by
From Gate to Plate White Cheddar and Bacon Pasta Salad by Palatable Pastime Whole Milk Yogurt Banana Cream Muffins by Corn, Beans, Pigs and Kids Milk Braised Chicken Thighs from A Kitchen Hoor's Advent
From Gate to Plate White Cheddar and Bacon Pasta Salad by Palatable Pastime Whole Milk Yogurt Banana
Cream Muffins by Corn, Beans, Pigs and Kids Milk Braised Chicken Thighs
from A Kitchen Hoor's Advent
from A Kitchen Hoor's Adventures
Avocado Pesto Pasta Beijing Noodles Carrot and Parsnip Raw «Fettuccine» with Pesto Cincinnati Chili with Spaghetti Creamy Macaroni and Cheese Casserole Field Roast and Orzo Salad Ginger Hoisin Rice Noodles Italian Sausage Rigatoni Lasagna Lasagna with Veggies by Chef AJ Lazy Pierogies Lemony Linguine Mac and Cheese Taco Casserole Mac and Cheezeburger Bake Nutty Noodles Orzo Salad Pad Thai Pasta alla Norma with Ricotta Pasta Shells with Kale Pesto and White Beans Pasta with Fried Zucchini Pasta with Parsley - Walnut Pesto Pasta with Roasted Tomatoes, Chickpeas, and Arugula Penne Arrabbiata Penne Primavera with
Avocado - Cashew
Cream Penne alla Vodka Penne with Pistachio - Arugula Pesto and Broccolini Penne with Vegetables Perfect Pasta with Peanut
Sauce and Green Beans Spaghetti with Curried Butternut Squash
Sauce and Quinoa Falafel Spaghetti with Garlic, Parsley, and Breadcrumbs Spicy Drunken Noodles Spicy Peanut Noodles Stuffed Pasta Shells Sweet Potato Gnocchi Tempeh Bacon Fettuccine Tomato Lentil Pasta
Sauce Tofu Chili - Garlic Noodle Bowl Tofurky Sausage Sauté over Bow - Tie Pasta Wicked Healthy Mac and Cheez White Bean Sweet Potato Pasta Casserole Whole - Wheat Pasta with Roasted Vegetables Yakisoba Noodles with Tofu and Bok Choy Yummy Spicy Rice Noodles
from Mary McCartney
You can cook this in 20 minutes flat, and will love the creamy
sauce, made
from avocados instead of the usual heavy
cream and oil.
Ingredients 1 Tbsp
avocado oil (or other neutral - tasting oil) 8 cups lacinato kale, stems removed and chopped 2 Tbsp water 3 cups shredded chicken (leftover or
from a rotisserie chicken) 1.5 tsp cumin 1/4 tsp salt ground pepper, to taste 10 oz can enchilada
sauce 2 chipotle peppers in adobo
sauce, finely chopped, seeds removed for less heat 1 - 4 Tbsp sour
cream 12 corn tortillas 1/2 yellow onion, finely diced shredded cheese, cheddar and nondairy (I used Trader Joe's vegan shredded cheese)
The
avocado cream from my kibbeh post and the cooked tomato pulp (remains
from a tomato
sauce that I had prepared
from the night before) were a great accompaniment to serve with some toasted pita pockets.
The pasta
sauce is made
from creamy
avocado instead of
cream or butter.