Vegetable Quinoa Salad

From the Kitchen of Engrid Winslow Serves: 4-6 as a side dish This is a versatile side dish that is vegan (when made with vegetable broth) and adaptable to any season. This version uses peas and carrots but you can substitute or add any additional vegetable such as peppers, tomatoes, onions, cucumbers, summer or winter […]

 

Pasta Caprese Salad

From the Kitchen of Engrid Winslow (serves 4-6) This is a favorite in our family and is always a hit at a potluck dinner. It keeps well if there happen to be any leftovers. 2 lbs cherry tomatoes cut in 1/2 4 tsp lemon juice 1/4 cup good quality olive oil 1 garlic clove – […]

 

CHIMICHURI SAUCE

from the kitchen of Engrid Winslow Chimichuri originated in Argentina but the name is based on a Basque word which can be loosely translated as “a mixture of several things in no particular order”. You can change it into a red sauce by adding tomatoes and/or red bell peppers. Other flavorings can be used such […]