Photo: Randy Mayor; Styling: Leigh Ann Ross

A staple enjoyed around the globe inspires this satisfying supper. (Serves 4)
Ham Risotto with Sugar Snap Peas
Romaine salad with Parmesan-balsamic dressing*

Biscotti

MyRecipes
March 05, 2010

* Combine 1 tablespoon extravirgin olive oil, 2 teaspoons balsamic vinegar, 2 teaspoons fresh lemon juice, 1/8 teaspoon salt, 1/8 teaspoon black pepper, and 1 minced garlic clove in a large bowl; stir with a whisk. Stir in 2 tablespoons grated Parmesan cheese. Add 4 cups torn romaine lettuce, 1 cup halved cherry tomatoes, and 1 thinly sliced small yellow bell pepper; toss gently to coat.

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