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    ItalianMondays

    Member since Oct 2012

    Chef #2432396

    From United States

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    Shared Recipe Good Seeds Whole Wheat Bread

    Saturday, Oct 27, 2012 on Food.com

    "This is an healthy sandwich loaf bread inspired by the famous Dave's Killer Bread of Portland, Oregon. It makes fantastic breakfast toast and sandwiches. You can slice it (once cooled) and freeze it."

    Added Recipe Photo to Good Seeds Whole Wheat Bread

    Saturday, Oct 27, 2012 on Food.com

    Added Recipe Photo to Good Seeds Whole Wheat Bread

    Saturday, Oct 27, 2012 on Food.com

    Added Recipe Photo to Good Seeds Whole Wheat Bread

    Saturday, Oct 27, 2012 on Food.com

    Added Recipe Photo to Good Seeds Whole Wheat Bread

    Saturday, Oct 27, 2012 on Food.com

    Added Recipe Photo to Good Seeds Whole Wheat Bread

    Saturday, Oct 27, 2012 on Food.com

    Added Recipe Photo to Good Seeds Whole Wheat Bread

    Saturday, Oct 27, 2012 on Food.com

    Added Recipe Photo to Good Seeds Whole Wheat Bread

    Saturday, Oct 27, 2012 on Food.com

    Added Recipe Photo to Radicchio, Walnuts & Ricotta Ravioli

    Thursday, Oct 4, 2012 on Food.com

    Added Recipe Photo to Radicchio, Walnuts & Ricotta Ravioli

    Thursday, Oct 4, 2012 on Food.com

    Added Recipe Photo to Radicchio, Walnuts & Ricotta Ravioli

    Thursday, Oct 4, 2012 on Food.com

    Added Recipe Photo to Radicchio, Walnuts & Ricotta Ravioli

    Thursday, Oct 4, 2012 on Food.com

    Added Recipe Photo to Radicchio, Walnuts & Ricotta Ravioli

    Thursday, Oct 4, 2012 on Food.com

    Added Recipe Photo to Radicchio, Walnuts & Ricotta Ravioli

    Thursday, Oct 4, 2012 on Food.com

    Added Recipe Photo to Radicchio, Walnuts & Ricotta Ravioli

    Thursday, Oct 4, 2012 on Food.com

    Added Recipe Photo to Radicchio, Walnuts & Ricotta Ravioli

    Thursday, Oct 4, 2012 on Food.com

    Shared Recipe Radicchio, Walnuts & Ricotta Ravioli

    Thursday, Oct 4, 2012 on Food.com

    "Radicchio represents a staple in my recipes and goes very well with flavors and texture of nuts and fresh cheeses. I can't say I invented this recipe, but I made it up combining simply intuitions. It's some work, but it's totally worth."


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