Short ribs are really the greatest meat to eat if you have to eat it hours or even days after it is prepared. It is soft and falling off the bone and with this sweet and spicy dish, you will never be able to eat them anywhere else again.
This is the perfect summer salad! Of course if you can’t find white asparagus you can substitute green ones, or sugar snap peas, or green beans into this recipe!
I love salsa. I love dipping a chip into salsa! I love having leftover salsa to put in my eggs and have a Mexican breakfast!
The eggplant makes this dish, the flavors of smokiness and garlic are what creates the perfect creamy dressing for this pasta.
This is so easy and lasts weeks in your fridge! If you have leftover dip, be sure to use it on chicken, in soup, on sandwiches or with your eggs!