Quote:
Originally Posted by Gypsy
Have a taste for pasta tonight.
Rigatoni with roasted chicken, roasted red and green peppers and pesto. Salad of mixed greens and spinach with cucumbers, tomatoes, kalamata olives and lemon pepper, dressed with EVOO and fresh squeezed lemon juice.
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Why don't you kill two birds with one stone and make a olive oil lemon vinaigrette? 3 parts oil to one part acid, season and then balance. I'd use some lemon zest also.
