Who couldn’t use an infallible and versatile quiche recipe that can handle a variety of vegetables, herbs,and cheeses?
About Deborah Szekely
Roasted Pear and Arugula Salad with Pomegranate-Chipotle Vinaigrette
May 08, 2008 by
Caramelized roasted pears are served alongside an arugula salad tossed with a zesty vinaigrette made with pomegranate and chipotle pepper. Serve as lunch or a first course for dinner.
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