Beans and Greens on Toast

This British inspired dish makes for a very easy breakfast, lunch or dinner. It’s a meal that is well balanced, extremely satisfying, simple to prepare, and delicious to eat!

Marcella Hazan’s White Bean Soup with Garlic and Parsley

Silky beans in a rich olive oil broth ladled over a piece of toasted whole grain bread, yes please! Marcella Hazan was known for embracing simplicity and balance. These were the hallmarks of her cooking. You might be tempted to add other ingredients, but don’t! Consider this famous quote of hers, “What you leave out…

Spiced Honey Drizzle (perfect over roasted veggies)

I’m a huge fan of roasting any vegetable with just some olive oil, salt and pepper but occasionally I want to kick it up a notch. This honey glaze goes well with any roasted veggie but I especially love it with cauliflower. The turmeric gives the cauliflower a bright yellow glow and the in the…

Tuscan Shrimp and Beans

Cook’s Illustrated featured this recipe back in March/April 2017. Whenever I see “Tuscan” in the title of a recipe, I’m sold. You will find a bounty of beans in many Tuscan dishes (which is why I like them) and adding shrimp to the beans seemed like a winning combination. This deeply flavored dish is a…

Spiced Pumpkin Smoothie

Why not. We’ve got pumpkin muffins, lattes, cookies, breads, chia puddings and oatmeal so let’s add pumpkin to your breakfast smoothie. It’s like drinking pumpkin pie. Which is a good thing. Sweetened with dates so there is no added sugar, this beta carotene-rich smoothie is a nice seasonal flavor change from those summer berry smoothies….

Pumpkin Pie Chia Pudding

Even though I would love to hold on to summer fruits and veggies, my local market is telling me it’s time to make a seasonal switch. The nectarine and peach bins are now filled with apples and pumpkins! I do love fall produce so I guess it’s okay to say goodbye to my summer favorites….

One Pot Pantry Pasta with Chickpeas

When you can cook a meal in one pot, count me in! I found this recipe from┬áBon Appetit (BA) and loved the use of pantry staples. Chickpeas stand in as plant-based protein, canned tomatoes add sauciness and of course, pasta is the ultimate comfort food. The original recipe from Bon Appetit does not have a…

A Few Hour Oats (Better known as Overnight Oats)

Overnight oats have been a food trend for several years and for good reason. They are easy to make for a quick grab and go breakfast (or lunch), they are filled with fiber, protein and healthy fat so you don’t get hungry between meals, and they have just the right balance of nutrient dense ingredients….

Whole Wheat Fig Bars

If you’re a fan of the traditional Fig Newton cookie, you will LOVE these bars! They are soft, not too sweet, with a jammy fig filling made from either fresh or dried figs. For this recipe, I used fresh figs because our fig trees were full of figs this year. Whenever I can, I like…

Poached Cod in Tomato Broth with Crispy Shallots

How to cook fish correctly seems to be a question for many people. The fear of overcooking or undercooking stops many from attempting to make fish at home. This recipe, adapted from Alison Roman, takes all the guesswork out of cooking fish. Since the fish simmers slowly in a tomato broth, it’s less likely to…

I Can’t Believe There’s No Cheese” Cheese Sauce

A cheese sauce you can use to make creamy mac and cheese but there’s no cheese! Amazingly, without incorporating any cheese into this sauce, you can create the same savory flavor of regular cheese. The ‘cheese’ flavor comes from a perfect blend of ingredients that includes cooked potatoes, onion, carrot, pre-soaked cashews (the only step…

Lemon Rosemary Olive Oil Cake

If you are looking for a Mediterranean-inspired dessert, here you go! I was pleasantly surprised how well the flavors of rosemary and lemon compliment each other in a dessert. This cake is light and not too sweet so it’s a wonderful choice for an afternoon treat or a light, after dinner dessert. The heart-healthy olive…