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Summer cuisine

Summer cuisine

"It's surprising how many persons go through life without ever recognizing that their feelings toward other people are largely determined by their feelings toward themselves, and if you're not comfortable within yourself, you can't be comfortable with others."  -Sidney J. Harris

"It's surprising how many persons go through life without ever recognizing that their feelings toward other people are largely determined by their feelings toward themselves, and if you're not comfortable within yourself, you can't be comfortable with others." -Sidney J. Harris

Autumn Bounty Bowl       Super food Bowls via The Vintage Mixer     Chickpea and Crispy Polenta Bowl via Half Baked Harvest     The Big Ve...

Autumn Bounty Bowl Super food Bowls via The Vintage Mixer Chickpea and Crispy Polenta Bowl via Half Baked Harvest The Big Ve...

Food typography by designer and illustrator Danielle Evans. Made for Target social media campaign "Food for Thought".

Food typography by designer and illustrator Danielle Evans. Made for Target social media campaign "Food for Thought".

Autumn Bounty Bowl       Super food Bowls via The Vintage Mixer     Chickpea and Crispy Polenta Bowl via Half Baked Harvest     The Big Ve...

Autumn Bounty Bowl Super food Bowls via The Vintage Mixer Chickpea and Crispy Polenta Bowl via Half Baked Harvest The Big Ve...

PIZZA NIGHT FROM FOOD FOR THOUGHT WITH CLAIRE THOMAS    Pizza Dough  For 4 10-12 inch pizzas    3 cups high gluten flour (I use King Arthur's Bread Flour), though All Purpose is fine too.  1 teaspoon yeast (half a pack)  1 3/4 cups warm water (about 70-80 degrees, not too hot or you'll kill the yeast)  1 1/2 teaspoons salt  Olive oil

PIZZA NIGHT FROM FOOD FOR THOUGHT WITH CLAIRE THOMAS Pizza Dough For 4 10-12 inch pizzas 3 cups high gluten flour (I use King Arthur's Bread Flour), though All Purpose is fine too. 1 teaspoon yeast (half a pack) 1 3/4 cups warm water (about 70-80 degrees, not too hot or you'll kill the yeast) 1 1/2 teaspoons salt Olive oil

ROASTED VEGETABLE PASTAFor 6  1 cup roasted butternut squash (1 inch chop) 1 cup roasted potatoes (yukon gold, 1 in ch chop) 1 cup roasted red onion (1 red onion, sliced into 1/2 inch thick circles) 2 tablespoons olive oil, plus more for drizzling 1 cup cherry tomatoes, halved 1 garlic clove, minced 1/2 cup basil, chiffonade 2 tablespoons balsamic vinegar 8 oz dry pasta

ROASTED VEGETABLE PASTAFor 6 1 cup roasted butternut squash (1 inch chop) 1 cup roasted potatoes (yukon gold, 1 in ch chop) 1 cup roasted red onion (1 red onion, sliced into 1/2 inch thick circles) 2 tablespoons olive oil, plus more for drizzling 1 cup cherry tomatoes, halved 1 garlic clove, minced 1/2 cup basil, chiffonade 2 tablespoons balsamic vinegar 8 oz dry pasta

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