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MENU FOR THIS WEEKEND:
Roasted Peppers stuffed with Tomatoes, Olives, Garlic and Capers, topped with Bacon. Served on gluten-free flat garlic bread.
Slow-cooked Chicken, with celery, carrots and herbs
Large field mushrooms, on the griddle with lashings of garlic and parsley infused oil
Poached Nashi Pears, in red wine and cloves.

~ see, you can cook a gluten-free, lactose-free menu for entertaining ~
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