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Chef Diana Andrews

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Tag: extra-virgin olive oil

Between the Tines / Food Blog, Food, Health & Diet, How To & Teaching, In the Kitchen Right Now, Recipe Testing & Developing, Recipes, VegetarianLeave a comment

Spaghetti Squash Grain Bowls

October 25, 2020October 25, 2020 dianaandrews

Towards the end of the summer, I decided to join a couple of friends at what would be our first in-person lunch since the pandemic began. We agreed on Geronimo, a place I had never been to before, that had … Continue reading Spaghetti Squash Grain Bowls

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So happy to announce the winner of the “I ❤️ San Marzano DOP”contest! // #tomatoes #plumtomatoes #tomato #garlic #bread white #beans #rosemary #butter (recipe on my website) ...
A little #holiday #baking of a favorite #comfortfood — #popovers ...
Shooting 5 new #kitchen “quick tip” segments for #news12ct via Zoom in the #pandemic protocol...
First #dining out after 7 months of #pandemic eating at home and occasional #takeout —it was #fabulous !!
Who doesn’t love #cheesy #potato #augratin? Bathed in a mixture of #sour cream, #heavy cream, and #gruyere. The ultimate #comfort food. #gratin #cheese
A #grain bowl using #spaghetti squash as the bowl, stuffed with any #leftover vegetables you might have in your #pandemic refrigerator. Add some #marinated #beans, then top the #veggies with a splash of #extra-virgin olive oil, and a mound of #Mexican #oaxaca #cheese. #Bake until the cheese is golden brown. #Delicious!

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