Ingredients:
Feta cheese, cucumbers, lettuce, tomatoes, red onions and spicy cilantro hummus
As for the bread, I used tomato basil purchased from Panera but next time I want to make Smitten Kitchen's Light Wheat Bread.

1 | quart (4 cups) strawberries, sliced |
1/4 | cup sugar |
2 1/3 | cups Original Bisquick® mix |
1/2 | cup milk |
3 | tablespoons sugar |
3 | tablespoons butter or margarine, melted |
1/2 | cup whipping cream |
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1. | Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside. |
2. | In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls. |
3. | Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. |
4. | Split warm shortcakes; fill and top with strawberries and whipped cream. |
5 to 6 large white mushrooms, sliced
3 Pieces of ham cut into cubes
5 to 6 pieces of broccoli
1/2 cup water
3 eggs
1 1/2 cups whipping cream ( I used skim milk)
An 8-inch partially-cooked pastry shell (I used Trader Joe's gourmet pie crust)
1/4 cup grated Parmesan cheese
1 clove of garlic crushed
1 pinch of pepper for seasoning
1. Preheat oven to 375°F.
2. Sautee mushrooms, broccoli, garlic, and ham together in a large frying pan.
3. Beat the eggs, milk and seasoning in a large mixing bowl to blend. Gradually stir in the broccoli, ham, and mushroom mixture. Check seasoning. Sprinkle cheese on top. Bake in upper third of pre-heated oven for 25 to 30 minutes until puffed and browned.