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Roasted Red Pepper Vinaigrette Recipe Makes about 1 cup 1 jar (12 oz) roasted red peppers, drained Juice of 1 lemon cup Sciabica California Olive Oil (you could use any flavor, but I love the roasted garlic option for more flavor) 1 clove garlic, minced 2 tablespoon minced fresh parsley teaspoon sea salt teaspoon black pepper Combine all ingredients in a blender or food processor and blend until smooth and creamy

Four original pulls and dovetail drawers

How long does Thanksgiving dressing last in the fridge

Like the previous tutorials, Joyce recommends wrapping 2 more layers after the 1st, for stability

Add simple sandals or low heels and youre done

Created in partnership with Zespri , the seasonal dessert combines Zespri SunGold Kiwifruit and Zespri Green Kiwifruit with Lady Ms signature cake-making expertise for a light, fruit-forward treat made for warm-weather cravings