This recipe didn’t take a lot of brain power. I made some spinach-artichoke dip for Christmas and after inhaling about half of it, I thought to myself, “This would be a good filling for a casserole.”
And this recipe was born.
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This recipe didn’t take a lot of brain power. I made some spinach-artichoke dip for Christmas and after inhaling about half of it, I thought to myself, “This would be a good filling for a casserole.”
And this recipe was born.
Continue reading
I wanted to call this Power-Green Pumpkin-Seed Pesto because of my love of alliterations, but let’s be honest. That is quite a mouthful so Power-Green Pesto it is.
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Don’t you love it when life gives you a chance IMMEDIATELY to do what you said you would?
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I think eggplants can be really good or really bad. You need to prepare it just right or else it becomes inedible. I have had my fair share of eggplant successes (this lasagna, baba ganoush, ratatouille, moussaka, and garlic bake prove that) but there have been times when I just had to throw everything away because the eggplant went south.
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This meal was a throw everything in the slow cooker and hope for the best meal that actually turned out good enough to share. So I am.
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