Everyday Fare With Extraordinary Flair
Parmesan Peppercorn Dressing is a zesty blend of savory Parmesan flavor and peppery heat that’s mellowed out with a creamy texture. And it takes just 5 minutes to make and has 0g net carbs per serving!
I’m a condiment girl all the way. I like “the works” on top of hot dogs and burgers, blue cheese for my wings, mustard to dip pretzels in, and ketchup and/or hot sauce drizzled on eggs. For me, the dressing can make or break a salad!…
Low Carb Spiralized Yellow Squash Noodles with Tomatoes, Pesto, and Parmesan is where salad meets pasta! You can feel like you’re indulging, but really just chowing down veggies. If you’re craving something fresh, light, and full of flavor, this Low Carb Spiralized Yellow Squash Noodles with Tomatoes, Pesto, and Parmesan will be your new best friend. Especially if you want to eat healthy, but you’re secretly stifling some hardcore cravings for carby things like pasta....
Whip up this Single Serving Low-Carb Zucchini Noodles with Creamy Garlic-Parmesan Roasted Red Pepper Sauce in 20 minutes when you’re craving a lighter, but every bit as satisfying, version of pasta! I was so ridiculously late to the zucchini noodle game that I don’t even know how I dared show up at all. I was so late I thought it in poor taste to even refer to them by their nickname (zoodles!), preferring to keep it more formal in my shame and call them zucchini noodles, lol....
Languedoc Wines and D’Artagnan provided me with product for the purpose of this post, as well as compensation for my time. As always, all opinions expressed in this post are my own. Smoky Sausage, Leek, and Parmesan Cassoulet is a rich and hearty comfort-food stew. The thing we all know about slow food is that it’s very aptly named. Yes, it will take the better part of a day (or even a couple days, in some instances) to yield the final edible result. Of course the food will be unparalleled by just about anything that comes out of the kitchen in 30 minutes, but what […]...
The latest 5 Star Makeover theme was Farmers’ Markets, a theme I really enjoyed because of how wide open for creativity it was. I can’t think of any way I’d rather spend a weekend morning than perusing my farmers’ market, looking for fresh goodies and thinking of how I want to eat them....
Funny story about this pasta…the other day my friend Brandy (none other than the mastermind behind the beautiful blog Nutmeg Nanny) and I were talking on the phone. We happened to both post Marzipan Hearts within two days of each other without knowing beforehand what the other was posting, and Brandy called me to let me know. She asked what I was posting next, jokingly saying that she’ll be sure to post the same thing. I started laughing and told her that my next post will be for Beet Greens Pasta. She laughed too, and I promised her it’s not as off-putting as it sounds (in […]...
Campari tomatoes are deep red, round tomatoes that are usually sold on the vine. They’re sweet and juicy and I think they taste a lot like cherry tomatoes (they also look similar to cherry tomatoes, only larger). Campari tomatoes are the perfect tomatoes for stuffing because in addition to their great flavor, they’re big enough to get a decent amount of filling inside. The filling I use in this recipe is a combination of three cheeses (mozzarella, Parmesan, and cottage cheese), which I puree until smooth. The end result is a cheesy mixture with a consistency similar to ricotta, but much more flavorful. If you’re […]...
Every year stuffed mushrooms of some sort grace my family’s Christmas Eve dinner table. To switch it up, each year or so I try make a different kind of stuffed mushrooms…some have had ground turkey (my personal favorite, since the gamey turkey pairs so nicely with earthy mushrooms), some had crab, some spinach, others Cheddar. I wanted to do something different this year, so to get some inspiration I went to my fridge. And then I saw it, a beautiful trinity of cheeses that complement each other so perfectly…mozzarella, ricotta, and parmesan were all staring up at me, longing to be made into cheesy stuffed […]...
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.
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