Recipe adapted from Ina Garten*TO TOAST PECANSPreheat the oven to 350ºF and set an oven rack in the middle position. Arrange the pecans on a baking sheet and bake for 8 to 10 minutes, until toasted and fragrant.TO MAKE AHEADLike most grain salads, this one is excellent for making ahead. I like to assemble it all in a bowl (hold back the pecans!) with only half of the dressing. Cover well and transfer to the fridge until the next day. When ready to serve, allow the salad to come to room then ...| www.sandravalvassori.com
Hi and welcome! Thank you for being here. I started this site to share my love of cooking. Gathering friends and family around a table filled with home-cooked food is what brings me joy. Here| Sandra Valvassori
This beet, blood orange and baby kale salad is paired brilliantly with creamy ricotta and a garlic pangrattato topping. The salad looks beautiful and festive, perfect for this time of year!| Sandra Valvassori
This Ultra Smooth Hummus -- the much-loved, Middle Eastern dip made from chickpeas -- has all the classic ingredients - tahini, garlic, and lemon juice.| Sandra Valvassori
You likely have a lot going on right now with only minutes left until Christmas day and all, so chances are this winter panzanella salad will not make it to your holiday table. But once| Sandra Valvassori
Thai Riceberry is a new variety of whole grain rice. Loaded with nutrients, easy to cook and perfect for stir-fries, curries or any rice-based salad.| Sandra Valvassori