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Grate your own Parmesan cheese – fresh blocks of cheese from the cheese counter are of higher quality than the pre-packaged cheese on the shelves. Choose a high-quality olive oil – Choose an olive oil that you like the flavor of on its own. Toast your nuts – toasting the nuts that are added to this pea shoot pesto, helps to add a rich, roasted flavor. Add to soup – add a fresh burst of flavor to your soup by stirring in a scoop of pesto after the soup has been taken off the heat and before serving.

Add the seasoning and jarred marinara sauce (I love Rao’s Tomato Basil sauce). 1 cup of mozzarella, 1 cup of Asiago cheese, eggs, ½ cup of grated Parmesan cheese, fresh parsley, salt, and black pepper. A thin layer of sauce (about 3/4 cup) on the bottom of the baking dish – noodles – cheese Uncover, add the last bit of cheese and finish the last 10 minutes without foil so that the cheese on top can melt.

Now you can enjoy all your favorite taco flavors in this Taco Frittata, perfect for breakfast or dinner! With Fat Tuesday coming up, I wanted to make a recipe that was lent friendly with a taco Tuesday twist! Take note that this recipe is a little on the mild side, so if you like it spicier, feel free to add some cayenne pepper or a jalapeno! What I love best about this taco frittata – or any frittata – is that it is great for breakfast, lunch, or dinner!

These Cuban sliders are piled high with ham, pork, cheese, and pickles, then brushed with garlic butter and baked to perfection. Pulled pork – Smithfield makes a marinated pork tenderloin that you can throw in an Instant Pot and have tender pulled pork in just 40 minutes! this cheese makes the sliders even more delicious as the swiss cheese melts so nicely to make them warm and gooey Mustard – The Hawaiian rolls get arranged on a sheet pan and are topped with layers of swiss cheese, pulled pork, ham and pickles.