Roasted Garlic, Olive and Tomato Pasta Salad ~ This is a good pasta salad to make a night ahead. The garlic's best aromas come out overnight, and the chunks of tomatoes and olives tuck themselves into the pasta shells. I love that it's not a mayo recipe.
The World's Best Chicken by Rachel Schultz 4 boneless, skinless chicken breasts cup Dijon mustard cup maple syrup 1 tablespoon red wine vinegar Salt & pepper Rosemary Preheat oven to 425 degrees. In a small bowl, mix together mustard, syrup, and vinegar.