Todays recipe is for a delicious pasta salad that is very quick and easy to make. Perfect for potlucks, picnics, packed lunches or a side dish to any weeknight meal.
Its a simple recipe that goes together quickly and easily, less than 20 minutes and is exceptionally budget friendly. A small batch recipe that feeds two people generously, this is destined to become a favorite in your pasta salad repertoire.
If we are having burgers or even sandwiches for supper, I will often make a pasta salad as a side dish for it. Especially if we are having a cook-out or grilling. Pasta salad just go so well. They are also great for taking in a portable lunch. Much more interesting than a plain old sandwich.
One thing I really love about pasta salad is that they go together very quickly and the pasta always acts as a wonderful canvas upon which to showcase other flavors. Plus it comes in so many different shapes and sizes that it really can look very interesting and delicious even if it is only a few simple ingredients put together.
Today I used farfalle pasta/bowtie pasta. It is one of my favorite types of pasta to use in salads, next to fusilli. I love the shape of it, it's so pretty and it also has all those little pleats which help to hug and hold all of that delicious creamy dressing.
I also chose to add some diced leftover ham steaks and a good cheddar cheese. Ham and cheese are beautiful partners. One is salty and chew and the other is salty and creamy. A great combination. Peas are added for color and texture as is some chopped red onions. You could always use spring onions if you wanted to, but I like the red for the light pop of color they give, without being overly harsh. Peas also add a lovely touch of green and a rich earthiness.
The dressing on this is simple. Rich and creamy with a sweet and tangy note from sweet pickle relish and vinegar. I used Kewpie mayo for additional creaminess and a rich flavor.
Altogether this is a fabulous salad. Quick and easy to make and perfectly sized for the smaller family, making only two delicious servings. You can double everything, or even triple it, to serve more. Quick, easy and delicious. What more could you really want??
INGREDIENTS REQUIRED
TO MAKE
💛BOW TIE PASTA SALAD FOR TWO💛
There is nothing really complicated about this. Use the best that you have and you cannot go wrong.
For the Salad:
- 1/4 pound (4 ounces/113g) dry bow tie pasta (Farfalle)
- 2 ounces (57g.) cheddar cheese, diced into small cubes
- 1/4 cup (12g) diced cooked ham
- 2 TBS diced red onions
- 3 TBS frozen peas, thawed
For the dressing:
- 1/4 cup (60g) good quality mayonnaise
- 1 TBS sweet pickle relish (In the U.K. use Heinz sweet relish)
- 1/2 TBS sugar
- 1 tsp white vinegar
- 1/8 tsp salt
- 1/8 tsp white pepper
💛NOTES ON INGREDIENTS💛
For the salad:
Dry Bowtie pasta (4 oz/113g)
You can use any short pasta shape that you like. I prefer farfalle as it has lovely pleats which help to hug and hold the dressing. It also looks very nice with everything else.
Cheddar cheese (2 ounces/57g)
I used a five year old aged cheddar, white, that I bought at a local cheese producer. It was lovely and creamy. Make sure to use a cheddar with a nice flavor that will stand out amidst the other ingredients.
Diced Cooked Ham (1/4 cup/12g)
I used diced ham steak. Make sure you cut it to a small dice that will fit well on a fork with everything else. You could also use deli ham or even leftover roast ham.
Red Onions (2 TBS)
I like to cut my red onions into a fairly small dice. Nobody wants a bit mouthful of onion.
Frozen Peas (3 TBS)
I used frozen Petit Pois. You could also use frozen corn, or even diced peppers. If using frozen vegetables do thaw them out first.
For the Dressing:
Mayonnaise (1/4 cup/60g)
Use a good quality mayonnaise with a rich flavor. I used Kewpie.
Sweet Pickle Relish (1 TBS)
I used Bicks sweet pickle relish. In the U.K. you can use Heinz Sweet Pickle Relish or even chopped sweet gherkins. Note, do not use Branston pickle. The flavor is too harsh.
Sugar (1/2 TBS)
This may seem like a lot but trust me when I say it is the perfect amount.
White vinegar (1 tsp)
I used plain white distilled vinegar. I suppose you could use apple cider or white wine vinegar if you wished, or a white balsamic. Don't use a heavily colored or flavored vinegar. Simple works best here.
Salt and white pepper
You can use black pepper if that is all you have. I used white so that it wouldn't show up or discolor the dressing. I used kosher salt. Taste as you go, remembering that both ham and cheese are also salty ingredients.
💛HOW TO MAKE BOW TIE PASTA SALAD💛
FOR TWO
This salad is a very quick and easy make.
- Cook the pasta in a pot of lightly salted water until al dente, according to the package directions. Drain well. Rinse in cold water. Drain well again. Tip into a bowl. (Salted water helps to prevent the pasta from being too bland. Rinsing it well helps to remove any starch that might interfere with the integrity of the salad and prevent the pasta from sticking together. Rinsing in cold water also helps to cool down the pasta.)
- Add the thawed peas, diced cheese, diced ham, and chopped onion to the bowl with the pasta. Toss to combine. (You can thaw the peas by pouring some hot water over them in a colander and then draining them really well. Cut everything to small dice for easier eating. Mix well so that you don't get clumps of ingredients all clumped together.)
- Whisk all of the dressing ingredients together until well combined. Taste and adjust seasoning as required. (Its important to make sure everything is evenly mixed.)
- Pour the dressing over the pasta mixture. Toss everything to coat well. (Again, it is important to ensure that all areas of the salad are coated with the dressing for the best flavor and texture.)
- Cover and chill in the refrigerator for at least an hour prior to serving. (This will help the flavors to develop even more.)
👍HINTS AND TIPS FOR SUCCESS
COOK THE PASTA JUST TO AL DENTE
Do not cook the pasta any longer than the package instructions for al dente. This will keep the pasta firm enough to hold their shape well once dressed and for storage.
COOL THE PASTA BEFORE MIXING
Warm pasta will absorb the dressing too quickly, creating a dry salad. It is best to cool the salad after draining for the creamiest texture. That is why I rinse it in cold water. This helps to cool it down quickly.
MIX THE DRESSING AND PREPARE THE OTHER
ADD-INS WHILE THE PASTA IS COOKING
This will save a lot of time when it comes to putting the salad together.
CHILL BEFORE SERVING
Although you could certainly eat it right away, the flavor and texture will improve upon standing and if the salad is chilled.
DICE THE INGREDIENTS SMALL FOR EVEN BITES
Make sure you don't dice everything too large. Keeping the dice small ensures that every forkful has a bite of everything!
USE A WELL FLAVORED CHEDDAR
I used a five year old cheddar from a local cheese maker. It was rich and creamy and added a lovely flavor. You want to use a cheese that will stand out a bit not disappear in the dressing.
TASTE AND ADJUST SEASONING PRIOR TO SERVING
After chilling give everything a quick stir and adjust any seasoning if needed. Pasta salads often benefit from a bit of a flavor refresh.
💛FREQUENTLY ASKED QUESTIONS💛
IS THIS A QUICK SALAD TO MAKE?
Yes, it comes together in under 20 minutes. You can be cutting the vegetables, cheese and ham and tossing together the dressing while the pasta cooks. Then it is a simple matter of folding everything together.
CAN I USE A DIFFERENT TYPE OF PASTA?
By all means. I like to use a farfalle pasta as it has all those pleats that really hug the dressing and looks pretty, but you can use any short cut pasta shape.
WHAT MAKES THE DRESSING STAND OUT?
The use of some sweet pickle relish and some white vinegar create a sweet/tangy deli-style type of dressing that is quite delicious with everything else in the salad.
CAN I USE LEFTOVER HAM?
Certainly, you this salad is designed to use leftover ham, or deli ham, or even cubed ham steaks (which are already cooked anyways.) Do not use raw ham.
DO THE PEAS NEED TO BE COOKED FIRST?
Not at all. Simply thaw them out by pouring some hot water over them. Drain well and they are ready to use.
DO YOU ABSOLUTELY HAVE TO CHILL THE SALAD PRIOR TO SERVING?
It is recommended that you chill it for at least an hour prior to serving. This helps the flavors to meld together perfectly and the dressing will thicken up a bit.
CAN I MAKE ANY ADD-INS OR SWAPS?
Sure, you could use a bottled dressing rather than making your own if you really wanted to. No ham? Use leftover chicken or even smoked turkey. Bacon also works well. You can replace the peas with corn or grated carrot, or even diced peppers. I do recommend keeping the cheddar however. It really adds a lovely flavor.
HOW LONG WILL THIS KEEP?
This will keep well for two to three days, covered and refrigerated. I don't really recommend keeping it longer than that as the pasta may absorb all of the dressing. In that case you can stir in a bit of additional mayonnaise.
A FEW MORE PASTA SALADS TO ENJOY
Pasta salads make great accompaniments to simple suppers like sandwiches or burgers. They also make great portable lunches. Here are a few more pasta salad recipes which we enjoy in The English Kitchen.
TURKEY, SOUR CHERRY & ALMOND PASTA SALAD - This is one of my favorite pasta salads. You can use either deli turkey or leftover roast turkey. I like to use Farfalle pasta to make this as it has the perfect pleats to hold the dressing. You could also use chicken if you don't have any turkey. Also in the mix are dried sour cherries for a bit of sweet tartness, sharp red onions, crunchy celery and salted almonds . . . and creamy tangy Gorgonzola cheese. Dressed with a sweet and tangy homemade poppyseed dressing.
GREEK PASTA SALAD - This delicious salad embodies all of the elements of a good Greek Salad with fresh crisp cucumbers, ripe tomatoes, red onions, kalamata olives, plenty of parsley and a delicious red wine herbed dressing. Oh, and pasta twists, which while not exactly traditional, make this a fabulously tasty and hearty salad! Don't have pasta twists? Use any other pasta that will work to hug all of that fabulous red wine herby dressing and hold it close!!
Pin this delicious recipe to your Side Dish, Salad, Cooking for Two or Pasta recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Two servings
Bow Tie Pasta for two
Cook time: 20 MinTotal time: 20 Min
Tangy, rich and creamy with plenty of cheddar, peas, ham and red onion for texture, taste and color. Everyone loves this. Quick and easy to make as well. A great last minute addition to any weeknight meal.
Ingredients
For the Salad:
- 1/4 pound (4 ounces/113g) dry bow tie pasta (Farfalle)
- 2 ounces (57g.) cheddar cheese, diced into small cubes
- 1/4 cup (12g) diced cooked ham
- 2 TBS diced red onions
- 3 TBS frozen peas, thawed
For the dressing:
- 1/4 cup (60g) good quality mayonnaise
- 1 TBS sweet pickle relish (In the U.K. use Heinz sweet relish)
- 1/2 TBS sugar
- 1 tsp white vinegar
- 1/8 tsp salt
- 1/8 tsp white pepper
Instructions
- Cook the pasta in a pot of lightly salted water until al dente, according to the package directions. Drain well. Rinse in cold water. Drain well again. Tip into a bowl.
- Add the thawed peas, diced cheese, diced ham, and chopped onion to the bowl with the pasta. Toss to combine.
- Whisk all of the dressing ingredients together until well combined. Taste and adjust seasoning as required.
- Pour the dressing over the pasta mixture. Toss everything to coat well.
- Cover and chill in the refrigerator for at least an hour prior to serving.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
This delicious recipe is an easy, comforting sheet-pan dinner that you will really want to make again and again. With this you get tender chicken thighs which roast along side of butter - kissed paprika potatoes, finishing with tender asparagus and a drizzle of honey to provide gloss, a hint of sweet for a perfect balance of flavors.
Sprigs of thyme and slices of lemon add a touch of freshness, aroma and color for a really fuss-free meal that comes together all on one pan with minimal cleanup, making it ideal for busy weeknights, smaller households and anyone who really wants to prepare simple food and simple recipes with incredible flavors.
I love sheet pan suppers. Everything all on one or two baking sheets, baked at the same time in the oven. No fuss, no muss. Deliciously simple.
If you are a person who is cooking only for one or two people, dinner cannot get much easier than this.
Everything roasts on one pan. Your whole dinner. This makes for ease in cooking and an easy clean-up when you are done.
Sometimes you just feel lazy. I get it. I feel lazy sometimes too. You cannot beat this kind of meal for times like that!
You may not think it is possible for you to cook your meat, vegetable and potatoes all in the same amount of time using a sheet pan, but it is ABSOLUTELY possible. Its just a matter of timing.
This Simple Lemon & Herb Chicken is an old favorite of mine. New potato wedges are tossed with some butter and seasonings and then roasted for a short time before you add boneless skinless chicken thighs which have also been tossed in butter and seasonings. A drizzle of honey is spooned over the chicken pieces and each one is topped with a slice of lemon and some thyme. The sheet pan gets banged into the oven again, the chicken roasting until tender, succulent and beautifully glazed with the flavors of honey, herbs and lemon. Asparagus cuts are added for the final minutes, roasting until crispy tender.
INGREDIENTS REQUIRED
TO MAKE
🍋SIMPLE LEMON & HERB CHICKEN🍋
- 2 TBS butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp sweet paprika
- 1/2 pound new potatoes, unpeeled and quartered into wedges
- 4 boneless, skinless chicken thighs
- 1/2 pound asparagus, washed trimmed and cut into pieces
- 4 tsp honey
- 1/2 lemon, thinly sliced (Plus additional wedges for squeezing, optional)
- a few sprigs of fresh thyme
🍋INGREDIENTS NOTES🍋
Butter (2 TBS) Butter is used in two stages. One, it coats and flavors the potatoes and two, it helps to season the chicken. It adds a special richness and helps everything to brown nicely.
Salt & Black Pepper (½ tsp + ¼ tsp) This is divided between both the potatoes and the chicken, giving flavor to both.
Garlic Powder (¼ tsp) Fresh garlic can burn at high temperatures. Using garlic powder allows you to add flavour without that risk.
Sweet Paprika (¼ tsp) Paprika adds warm color and a soft, gentle sweetness, that is in no way overpowering.
New Potatoes (½ pound, unpeeled, quartered) New potatoes have a thin skin which crisps beautifully. Keeping them unpeeled adds a lovely texture to the dish and nice flavor. They take slightly longer than chicken to cook, so adding them early ensures a golden and tender finish with crisp edges.
Boneless, Skinless Chicken Thighs (4) I recommend using thighs as they tend to stay juicier and are more apt to stay tender during roasting. I open them up to help them cook evenly and help them to absorb all the flavors well.
Asparagus (½ pound, trimmed and cut) Added in the last five minutes so it cooks quickly and stays bright, crisp‑tender, and vibrant.
Honey (4 tsp) Brushed over each chicken thigh to create a glossy, lightly caramelized finish. It balances the lemon’s acidity and pairs beautifully with thyme. Lemon and thyme are beautiful partners.
Lemon (½, thinly sliced) This adds a lovely bright flavour to the chicken. Placed on top it tends to melt down into the meat giving it even more flavor. I recommend serving extra wedges with the chicken when you serve your meal.
Fresh Thyme (a few sprigs) I love fresh herbs and the earthy flavor they bring to any dish. You can of course use dry thyme if you don't have fresh, but if you have it, I always recommend using fresh.
🍋HOW TO MAKE SIMPLE LEMON & HERB CHICKEN🍋
Once you have all of your ingredients assembled, this goes together very quickly and easily. Not a difficult dinner to make at all.
- Preheat the oven to 425*F/ 220*C/gas mark 7. Line a baking tray with sides with aluminum foil and spray the foil lightly with low fat cooking spray. (You could also use a sheet of baking parchment.)
- Melt 1 TBS of the butter in a bowl in the microwave. (This will take anywhere between 15 to 25 seconds. Don't burn the butter. Use a bowl large enough to hold your potatoes.)
- Add your potatoes to the melted butter along with the 1/4 tsp each of the salt & pepper, the garlic powder and paprika. Coat them in the mixture. (I just give them a stir around with my hand, making sure to get it everywhere.)
- Spread out on the baking sheet, skin sides down, in a single layer. Roast in the preheated oven for 15 to 20 minutes. (This ensures a nice and crispy potato.)
- Melt the remaining butter in the same bowl in the microwave. (Less washing up. Again, it will only take between 15 to 25 seconds.)
- Add the chicken pieces, along with the remaining salt and pepper. (Give them a good stir to coat in the butter.)
- Lay them out amongst the potatoes, opening up the chicken. (I like to make sure my chicken is well trimmed of any fat.)
- Spread 1 tsp of honey over each piece of chicken. Top each with a sprig of thyme. Top with a lemon slice. Scatter any remaining thyme over the vegetables. (You can just drizzle the honey on with a spoon and spread it out with the back of the spoon.)
- Roast for a further 20 to 25 minutes, adding the asparagus cuts for the last five minutes or so, until the chicken juices run clear when pierced with a fork in the thickest part, and the asparagus is cooked. (You can add the asparagus sooner if you wish. I like mine to be crispy tender.)
- Divide the chicken and vegetables between two heated dinner plates and serve with a wedge of lemon for squeezing, if desired.
This is a complete meal in and of itself. You could add a tossed salad or some crusty bread for mopping up all of those delicious juices if you wanted to.
🔪✨HELPFUL HINTS & TIPS FOR SUCCESSFUL
SHEET PAN COOKING
Choose the right pan size A half‑sheet pan (about 13x18 inches) gives ingredients room to spread out so they roast instead of steam. Do not crowd your pan. Crowding causes the dish to steam rather than roast.
Line your pan for easy cleanup I like to line my pans for easier clean up. You can use either parchment or foil. If you have any type of sticky marinade, this is a life savor. No fuss. No muss. Easy cleanup.
Use high heat for great colour Roasting at a higher temperature will give you a much nicer color, additional crispness to vegetables or meats where this is wanted.
Start with ingredients that take longest Time everything and place onto the baking sheet by placing the ingredients which will take the longest to cook on first and quicker cooking ingredients later on in the cooking process. This way everything will finish cooking at the same time.
Don’t skip the oil or butter You may be tempted to leave out any oil or butter, but don't. Even a light coating can help your ingredients to crisp up and will help to prevent sticking. If you have added seasonings, it also helps to carry the flavor all over.
Season in layers Season the vegetables, season the meat, and finish with a sprinkle of salt and pepper before serving. Layered seasoning = deeper flavour. Don't be tempted to flavor everything all together at once.
Use fresh herbs wisely Hardy herbs like thyme or rosemary can roast right on the pan. Delicate herbs like parsley or basil should be added after cooking for brightness.
Add a finishing touch A squeeze of lemon, a drizzle of balsamic, or a scattering of fresh herbs can transform a simple sheet‑pan supper into something special. I am a fan of Balsamic vinegars. They are real flavor boosters when used in the right proportions.
Let the pan rest for a few minutes Resting helps juices settle and makes serving easier — especially with chicken or pork.
Experiment with combinations Sheet‑pan cooking is wonderfully flexible. Mix and match proteins, vegetables, and seasonings to create endless variations.
🍋FREQUENTLY ASKED QUESTIONS🍋
WHAT MAKES THIS A GREAT SHEET PAN DINNER?
Sheet‑pan meals are simple, delicious, and no fuss/no muss, especially with foil lining for easy cleanup.
HOW DO THE POTATOES GET SO CRISPY AND FLAVORFUL?
They’re tossed in melted butter with salt, pepper, garlic powder, and paprika, then roasted skin‑side down for 15–20 minutes to develop colour and crispness.
WHY USE CHICKEN THIGHS INSTEAD OF BREASTS?
Thighs stay juicy and tender during roasting, especially when opened up and nestled among the potatoes as the recipe instructs. You can use breasts, but they risk drying out unless the cook time is shortened a bit.
WHAT GIVES THE CHICKEN IT'S LEMON HERB FLAVOR?
Each piece is brushed with honey, topped with a sprig of fresh thyme and a slice of lemon — a simple flavor trio that caramelizes and perfumes the whole tray as it roasts.
WHEN DO I ADD THE ASPARAGUS?
Right near the end — in the last five minutes of cooking — so it stays bright, tender, and perfectly cooked without becoming mushy.
HOW DO I KNOW WHEN THE CHICKEN IS DONE?
The juices should run clear when pierced in the thickest part. The internal temperature should measure 165*F/74*C on a meat thermometer.
WHAT IS THE BEST WAY TO SERVE THIS?
Divide the chicken and vegetables between two warm plates and add an additional wedge of lemon for squeezing — a fresh finishing touch I highly recommend.
A FEW MORE SHEET PAN RECIPES TO ENJOY
Sheet pan cooking. You just got to love it. No fuss. No muss. Easy clean up. Here are a few other sheet pan suppers we enjoy!
SHEET PAN CHICKEN MILANESE -This Crispy Sheet Pan Chicken Milanese is a beautiful , simple, fuss-free dinner for two. You have tender Parmesan, lemon and garlic flavored crumb coated chicken breasts that bake in the oven rather than frying for a healthier touch. Buttery garlic-kissed potatoes roast next to the chicken along with green beans which are roasted until tender. Balsamic drizzled cherry tomatoes are added at the very end to add sweetness and color. This is a delicious, vibrant, flavor-packed meal with almost no clean up. You really cannot go wrong with this. I like to dust it with some Parmesan to finish it off.
SHEET PAN CHINESE PORK TENDERLOIN - Fast and flavor packed. Everything cooks together on one tray for maximum ease in preparation and minimal cleanup. Portions of pork tenderloin are rubbed with a fragrant mixture of Chinese Five Spice, brown sugar, garlic, and pepper before being brushed generously with a sticky savoury hoisin sauce and roasted to tender perfection. Potatoes brown to a golden crisp around it, while frozen string beans soften and caramelize in the tenderloin juices for even more flavor. Quick, colorful and deeply satisfying.
Pin this delicious recipe to your Main Dish, Chicken, Cooking for Two or Sheet Pan Cooking recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Serves 2
Simple Lemon & Herb Chicken
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
I love sheet pan dinners. Not only are they fairly simple to create and delicious, but they are pretty much no fuss no muss with very little clean up afterwards, especially if you line your baking sheet with aluminium foil.
Ingredients
- 2 TBS butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp sweet paprika
- 1/2 pound new potatoes, unpeeled and quartered into wedges
- 4 boneless, skinless chicken thighs
- 1/2 pound asparagus, washed trimmed and cut into pieces
- 4 tsp honey
- 1/2 lemon, thinly sliced (Plus additional wedges for squeezing, optional)
- a few sprigs of fresh thyme
Instructions
- Preheat the oven to 425*F/ 220*C/gas mark 7. Line a baking tray with sides with aluminum foil and spray the foil lightly with low fat cooking spray.
- Melt 1 TBS of the butter in a bowl in the microwave.
- Add your potatoes to the melted butter along with the 1/4 tsp each of the salt & pepper, the garlic powder and paprika. Coat them in the mixture.
- Spread out on the baking sheet, skin sides down, in a single layer. Roast in the preheated oven for 15 to 20 minutes.
- Melt the remaining butter in the same bowl in the microwave.
- Add the chicken pieces, along with the remaining salt and pepper.
- Lay them out amongst the potatoes, opening up the chicken.
- Spread 1 tsp of honey over each piece of chicken. Top each with a sprig of thyme. Top with a lemon slice. Scatter any remaining thyme over the vegetables.
- Roast for a further 20 to 25 minutes, adding the asparagus cuts for the last five minutes or so, until the chicken juices run clear when pierced with a fork in the thickest part, and the asparagus is cooked.
- Divide the chicken and vegetables between two heated dinner plates and serve with a wedge of lemon for squeezing, if desired.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Subscribe to:
Posts (Atom)
Social Icons