recipe | AK Studio

The other night I had a couple friends over for dinner and turned to Pinterest for menu inspiration.

I used this as my inspiration for the main dish

But I served it on top of pasta and instead of Panko bread crumbs I made my own. And I use my favorite pre-made tomato sauce to cut down on prep time. So so delicious.

I also made this as a side dish.

I also added broccoli and use a balsamic glaze instead of a regular balsamic vinaigrette. It was heavenly.

Then for dessert, I made these.

For these, I never even clicked the recipe link on Pinterest but the picture gave me a perfect jumping point. I bought Pilsbury crescent rolls put a scoop of Nutella in each one. Rolled it up and rolled it in cinnamon and sugar and then baked according to the package. Easily, one of the best things I’ve ever tasted and SO simple!

I highly, highly suggest any of these three dishes. I’m hungry just thinking about them.

Do you use pinterest for dinner ideas? It might be one of my favorites uses of the incredible website. If you don’t have a pinterest account for some reason, let me know and I’ll send over an invitation ASAP. It is amazing.

And thank you to all of you about the sweet words regarding my e-design ventures! I am so looking forward to working with some of you.

This soup is really delicious. Its got lots of veggies, and protein from the garbanzo beans, and was really easy and quick to make.

You will need:

1 large onion, chopped
2 cloves garlic, chopped
1 lb spinach, fresh or frozen, defrosted
1/2 lb of orzo pasta
1 quarts chicken or vegetable stock
1 quarts water
olive oil
1 can of garbanzo beans
1 large zucchini chopped in to bite size pieces
1 pesto (basil, pine nuts, garlic, parmesan cheese)
Salt
Pepper
1 tablespoon of oregano

Directions:
Preheat a large pan. Drizzle with olive oil. Add onions and saute until tender. Add garlic and saute for 2 – 3 minutes. Add zucchini, spinach, oregano, salt and pepper, chicken or vegetable stock and water. Bring to a boil and reduce heat to medium. Add orzo cook for 12 – 15 minutes, or until orzo is tender. Add garbanzo beans at the end, cook until they are tender. They can become mushy easily.

When it is done, drizzle with pesto and a bit of parmesan cheese. I served with grilled cheese (goat cheese and fresh basil on ciabatta, its a favorite)

Pinterest Inspiration

Vegetable Soup