When I first set this Roasted Veggie and Ricotta Pizza down for dinner, my 9-year-old was not so sure, but she was hungry and even surprised herself with how much she liked it served this way!
I’m so excited to share my new favorite salad with you! This is one of those meals that you keep thinking about for days.
Have you noticed lately that everyone seems to be avoiding certain foods for one reason or another? Maybe it’s food allergies or intolerance or perhaps just a dietary preference.
If you’re looking to add one more dish to your Fourth of July spread then search no more! Pasta salad is the perfect addition to a summer gathering because it can easily be made in advance and will stay fresh for days.
This particular recipe is my favorite “salad” of all time. Maybe this is because it doesn’t contain any lettuce and I am not too much of a lettuce person. This variation of the caprese salad is especially fabulous with locally grown in-season tomatoes. I ate the one pictured last night, and felt like I could have licked my plate at the end. Now that is a good salad. And if you love it as much as I do you can get creative with different ways to serve it. Check out the panini I made (pictured below), which is just the salad ingredients melted inside two pieces of whole-wheat bread and served with balsamic vinegar for dipping.