By Anne-Marie Hodges
Anne-Marie Hodges and Pam Brandon have been businesswomen with an inherent ability for the nice lifestyles once they met within the cafeteria of a public college. Their story of nutrients and friendship all started with a grass-roots campaign to uplift the prestige of committed lecturers who spent approximately as a lot time with the youngsters because the mothers. With unique recipes and joie de vivre, the PTA Divas have been born. Culinary Confessions of the PTA Divas isn't a compendium yet a private selection of effortless and scrumptious favorites. there is something for each domestic cook dinner, no matter if you will have an easy fowl noodle soup or a decadent facet of lobster mashed potatoes. even if the various creations are healthy, flavor is paramount, with strange mixtures: Wild baby Watermelon; Feta and Mint Salad; Creamy, Dreamy Corn and Poblano Chowder; eastern Noodle Nosh; and Pucker Up Lemony Crab savor. With many recipes you will find "confessions" that provide shortcuts to make you appear to be a professional. finally, it is all approximately making lifestyles more uncomplicated and foodstuff more energizing and extra healthy.
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Additional info for Culinary Confessions of the PTA Divas
Chill for at least 2 hours. 024EA24E-1054-4D95-9E56-D93E0E709149 Serves 10 to 12 start me up 27 I’M CONFESSIN’ Herbes de Provence is a mixture of dried herbs from the south of France—oregano, basil, fennel, thyme, rosemary, savory, and lavender are the most common ingredients. You can usually ﬁnd it at grocery stores. never too thin CHILLED SLICED BEEF with TOMATO BASIL SALSA Skinny slices of chilled steak are coiﬀured in fresh tomato-and-basil salsa for a low-carb sweetheart for a summer picnic—a do-ahead diva’s closest chum.
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. Add the cheese and gently toss. In a separate small bowl, whisk the lemon juice, salt, and pepper, then slowly add the olive oil, whisking until well blended.
In a large bowl, combine the first 15 ingredients. Chill for 30 minutes to 1 hour, then serve mounded on avocado halves. Garnish with extra cilantro and sour cream if desired. 024EA24E-1054-4D95-9E56-D93E0E709149 Serves 10 goddesses of green 53 I’M CONFESSIN’ OK, here’s the skinny on the fat salad: just buy a roasted chicken from the deli or a package of those roasted, skinless chicken breasts at almost any grocery store. Or make this salad when you have leftover chicken of any sort. my BIG, fat GREEK CHICKEN SALAD Spread your apron strings and ﬂy the coop; escape the ordinary ladies-who-lunch chicken-and-mayo medley.