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Meatless, Luscious, Fun – Cherries and Berries Salad!

Meatless, Luscious, Fun – Cherries and Berries Salad!

by nancyW | Jun 10, 2013 | Taste and Savor

Do you like cherries? I do! And happily, they are loved the world over. I was thrilled to see cherries as part of a beautiful fruit plate in our hotel room in Fez, Morocco last week. (By the time I thought about taking the picture, I had almost eaten all the cherries...
Meatless, Luscious Fun! Black Bean and Quinoa Stew

Meatless, Luscious Fun! Black Bean and Quinoa Stew

by nancyW | May 27, 2013 | Taste and Savor

Why is it, that when I am traveling I always crave the food of another country? Don’t get me wrong, the food of France has been spectacular. Fresh and French both start with the same letter for a reason, I think! The wine is amazing. But sometime about last...
Meatless, Luscious, Fun – Roasted Potato Salad topped with Ancho Chili Dressing

Meatless, Luscious, Fun – Roasted Potato Salad topped with Ancho Chili Dressing

by nancyW | May 20, 2013 | Taste and Savor

So…a couple of years ago I volunteered to do a charity event… This was to be a very upscale evening with chefs and restaurants from around the city. The party was to be held in a beautiful in-town home, and each room in the downstairs was to be shared by...
Meatless, Luscious, Fun: Mediterranean Oranges

Meatless, Luscious, Fun: Mediterranean Oranges

by nancyW | May 13, 2013 | Sweet Treats, Taste and Savor

Errghh. Have I mentioned I have a sinus infection? If I haven’t mentioned it to you, it’s a miracle. (My husband Mike says that if I don’t stop moaning and whining about it, he is going to put me out of my misery:)   I feel like it is...
Meatless, Luscious, Fun: Pasta Puttanesca for Dinner Tonight

Meatless, Luscious, Fun: Pasta Puttanesca for Dinner Tonight

by nancyW | Feb 24, 2013 | Taste and Savor

My husband and I love this delicious and easy pasta sauce that can whipped up in a flash, and served on pasta, quinoa or our favorite grain. Puttanesca is from Italy, where it was invented in the mid 20th century by a restauranteur. (Even though the dish is...
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