Chickpeas are not the only bean and hummus is not the only bean dip. This veggie bean dip is a great way to experiment with other beans. You can use any type of bean including chickpeas but what about kidney beans, white beans, cannellini beans or black beans. Use canned beans or cooked from dried….
Category: Weekly Recipe Guides
Every week we select a few great recipes to cook this week!
Dakos: The Mediterranean Salad of Crete
I discovered this simple, yet so delicious, salad while visiting Crete several years ago. I knew right away I would be making it when I got home. It’s a beautiful salad to make in the summer when tomatoes are bursting with flavor. The base of the salad is a thick, crunchy barley bread called rusks….
Sensational Summer Salads
The heat is on so why turn on the heat in your kitchen. Summer is the perfect season to lighten-up your meals with fresh and seasonal fruit and vegetable salads. A healthy template for a nutritionally balanced salad is one that includes lean protein, healthy fat, some whole grain fiber and of course, lots of…
Red, White and Blue Berry Trifle
A family favorite at many Memorial Day and 4th of July parties, this dessert is light, delicious, and extremely fast and easy to prepare. I don’t have a formal recipe because the ingredients and amounts used are really up to you. Here’s how I make it. Use a store-bought angel food cake or make one…
4-Ingredient Chickpea and Rosemary Frittata
5-ingredient or less recipes can be a game changer in the kitchen, especially when life gets busy. Eggs are wonderful as a fast weeknight dinner or weekend brunch and a frittata couldn’t be easier. Here we are combining eggs with chickpeas, fresh rosemary and parmesan cheese. Don’t be fooled. This small list of ingredients packs…
Red Curry Glazed Salmon
The American Heart Association suggests eating at least 8 ounces of fish per week and the heart healthy Mediterranean eating plan recommends up to 15 ounces per week. Seafood is an excellent source of protein, rich in omega-3 fatty acids, and if you’re eating fish, you’re not eating steak. This is one of my favorite…
Pasta with Fresh Fennel and Sardines
You saw the word “sardines” and skipped right over this recipe. Come back! If you like salmon and eat tuna fish, you’ll like this recipe. It’s not too fishy, I promise! I admit, I’m not a fan of strong fish either but I’ve been trying to find ways to boost my omega-3 fatty acid intake…
5-Ingredient Fish and Fennel Stew
Satisfying meals don’t have to include countless ingredients. A couple of pantry staples and a few fresh ingredients combine to create a 5-ingredient masterpiece. Jarred tomato sauce gives the fish stew a robust flavor and the fennel bulb works as both a fresh component in the dish as well as a garnish on top. This…
Simple-To-Make Lentil Soup
Keeping on trend with comforting cold-weather dishes, we are happy to share with you an easy lentil soup recipe adapted from Melissa Clark for New York Times Cooking. Green or brown lentils are the base of this soup and they add amazing nutrient benefits. In addition to being an excellent plant protein source, lentils are rich…
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-based dishes (which is why I like them) and adding shrimp to the beans seemed like a winning combination. This deeply flavored dish is a…
Marcella Hazan’s White Bean Soup with Garlic and Parsley
Silky beans in rich olive oil 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 consider this famous quote of hers, “What you leave out is just as…
Mushroom Bourguignon
Bourguignon refers to a stew that is made with beef, braised in red wine. I came across this recipe from Melissa Clark at nytimes.com and thought it was an interesting way to make a hearty stew without meat. Since the traditional dish gets its intense, savory flavor from beef, we’ll be using some vegetable tricks…