RecipeMuncher

How can I put words into use which will inform and make you feel exactly what I felt when I was digging into that first bite? I can’t! So, for today I let the pictures do the talking..:)

Avocado Chimichurri Bruschetta (from Vegetarian Times magazine)

Avocado cubes are folded into chimichurri - an Argentinean sauce made of parsley, cilantro, garlic, vinegar and oil - for a Latin variation on

We’re back from vacation. It took me a few days to get back into the swing of things but now I am feeling back to normal.We had a wonderful trip to Idaho visiting all of our family and several friends. We did so many fun things like taking the kids for a paddle boat ride, we visited the old Idaho State Penitentiary, we hiked up to Balanced Rock, we checked out the magnificent Shoshone Falls, took

We’re back from vacation. It took me a few days to get back into the swing of things but now I am feeling back to normal.We had a wonderful trip to Idaho visiting all of our family and several friends. We did so many fun things like taking the kids for a paddle boat ride, we visited the old Idaho State Penitentiary, we hiked up to Balanced Rock, we checked out the magnificent Shoshone Falls, took

One of the aspects of our new healthier eating style which I’m finding enjoyable is the challenge of revamping some of our old favorites to fit in with our new dietary goals.The aim, in this initial weight-loss phase, is to keep our menus very low fat, low in carbohydrates, very low in cholesterol and low in sodium, yet high in interest and in flavor. One thing hasn’t changed— we still live to

We do eat beef, but not so often ~ so when I do prepare it I always want it to be as flavorful as possible. This is one of my favorite ways of preparing Rib Eye, New York Strip, or Flank Steak.The recipe is from Canadian, Bob Blumer, also known as the Surreal Gourmet. His Food Network program aired here in the U.S. a few years ago. Bob explained his father is Argentinian, and that is where he