Download Culinary Confessions of the PTA Divas by Anne-Marie Hodges PDF

By Anne-Marie Hodges

Anne-Marie Hodges and Pam Brandon have been businesswomen with an aptitude for the great lifestyles after they met within the cafeteria of a public university. Their story of meals and friendship started with a grass-roots campaign to uplift the prestige of committed academics who spent approximately as a lot time with the kids because the mothers. With unique recipes and joie de vivre, the PTA Divas have been born. Culinary Confessions of the PTA Divas isn't really a compendium yet a private choice of effortless and scrumptious favorites. there is something for each domestic cook dinner, even if you will have an easy chook noodle soup or a decadent part of lobster mashed potatoes. even though a number of the creations are healthy, style is paramount, with strange combos: Wild baby Watermelon; Feta and Mint Salad; Creamy, Dreamy Corn and Poblano Chowder; eastern Noodle Nosh; and Pucker Up Lemony Crab take pleasure in. With many recipes you will discover "confessions" that provide shortcuts to make you seem like a professional. finally, it is all approximately making lifestyles more straightforward and foodstuff more energizing and extra healthy.

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Extra resources for Culinary Confessions of the PTA Divas

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Crumble the reserved bacon over the cheese and top with the warm vinaigrette. 024EA24E-1054-4D95-9E56-D93E0E709149 Serves 6 46 culinary confessions of the pta divas GET fresh WITH me SUMMER SALAD Get fresh with a dilly summer favorite featuring kasseri, a Greek cheese made from sheep’s or goat’s milk with a sharp, salty flavor. This salad is perfect with any Greek entrée. You goat, girl! 1 bunch romaine lettuce, torn into bite-size pieces 2 tablespoons fresh dill, chopped 4 green onions, thinly diagonally sliced ½ cup shredded kasseri cheese Juice of one lemon ½ teaspoon coarse salt Cracked black pepper, to taste 2 tablespoons extra-virgin olive oil In a salad bowl, toss the lettuce, dill, and green onions.

38 YOUR cheatin’ HEART SALAD Heart to heart, this couldn’t be easier. So go on, it’s OK to be sneaky: earn style points and cheat your way to gourmet salad success in five minutes flat. Silky, slender, ivory-colored hearts of palm are the edible inner portion of the cabbage palm tree, with flavor much like an artichoke. Dining alfresco? This cool, crunchy salad is splendor in the grass. 2 cans hearts of palm, cut diagonally into 1-inch lengths 1 cup halved grape tomatoes 2 celery ribs, thinly diagonally sliced 3 tablespoons minced fresh flat-leaf parsley, or more, to taste 2 tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar, or more, to taste Coarse salt and cracked black pepper to taste Combine all ingredients in a large bowl; gently toss and serve chilled or at room temperature.

In a salad bowl, combine the lettuce and chicken, then toss with the vinaigrette. Top with Parmesan cheese. 024EA24E-1054-4D95-9E56-D93E0E709149 Serves 6 goddesses of green 55 Like a seductive shade of lipstick or girl-next-door pearls, side dishes can give your main course diva sizzle, transforming “a little something on the side” to sensational. 024EA24E-1054-4D95-9E56-D93E0E709149 Side dishes can have more wow power than a main dish, but always try to balance the flavors: buttery Chilean sea bass pairs well with something slightly acidic, such as thick-cut, perfectly ripened tomato slices drizzled with an easy lemon vinaigrette.

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