Sure, the freezer won't work either if the power goes out. But if you stock it right, you can probably get three full days of meals out of it.
It has been said, "Never trust a simple dish to a simple chef." And it was with that in mind that I devised my daring three-ingredient formula where every ingredient counted except salt, pepper and water.
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This Labor Day, the BBQ will be the star of that end-of-summer party. But be aware that it can also be the culprit of a super high-sodium meal, easily accounting for upwards of 1,000 milligrams of sodium.
This uncooked marinara sauce is made from both sun-dried and fresh cherry tomatoes, along with ample basil and olive oil. Served over a bed of zucchini "noodles," it's an invigorating way to get your pasta fix while eating a plate full of veggies.
Lemon basil, it smelled divine so I bought a big bunch at the market. So now what do I do with it? The Splendid Table gives you some ideas.
