Yesterday we talked about a delicious Paella, courtesy the folks at Rachael Ray Everyday Magazine. Today, it's time to talk about what to serve with the Paella, and when it all comes together, it could really make for a nice Sunday Brunch. Nina Elder, who's the Executive Editor with that publication, stopped by
Tonia's Kitchen to talk about warm olives! Nina told Tonia that she takes simmering olives, and adds grated garlic, rosemary sprigs and strips of orange zest. She serves it with grilled bread and baby arugula, along with marinated artichoke hearts. And for dessert, one of Nina's favorite parts: Churros with chocolate sauce! It really is a Sunday (or any day) brunch you'll love to be a part of!
Yesterday we talked about a delicious Paella, courtesy the folks at Rachael Ray Everyday Magazine. Today, it's time to talk about what to serve with the Paella, and when it all comes together, it could really make for a nice Sunday Brunch. Nina Elder, who's the Executive Editor with that publication, stopped by Tonia's Kitchen to talk about warm olives! Nina told Tonia that she takes simmering olives, and adds grated garlic, rosemary sprigs and strips of orange zest. She serves it with grilled bread and baby arugula, along with marinated artichoke hearts. And for dessert, one of Nina's favorite parts: Churros with chocolate sauce! It really is a Sunday (or any day) brunch you'll love to be a part of!
