Here's a meal I served Katherine after we picked her up at the airport last night: chicken in red wine sauce, bruschetta, and asparagus, with blueberries and ice cream for dessert.
The ice cream was low fat latte flavor by Starbucks--I love coffee ice cream, and Starbuck's is consistently excellent.
My latest cookbook is Verdura: Vegetables Italian Style by Viana La Place. In it I was thrilled to find a whole chapter on bruschetta toppings. The one pictured above had artichokes, capers, and olives.
No comments:
Post a Comment