Lentil Salad with Sherry Vinaigrette is a wonderfully simple salad that makes a great side dish but is nutrient dense enough to be served as a main meal. It’s vegan and gluten-free, and with 13 grams of protein and a whopping 15 grams of fiber per serving, it will leave you feeling nourished and satisfied. (more…)
This Artichoke Rosemary Tart with Polenta Crust is a great alternative to Quiche Lorraine. Although it looks like quiche, and contains ingredients typically found in quiche, like eggs and cheese, it differs in almost every other way. The vegetarian filling is made of Greek yogurt, infused with fresh herbs, and surrounded by a delicious, gluten-free, cornmeal crust. Artichoke hearts and rosemary are the base flavors in this elegant tart but you can easily swap them out for other vegetable and herb combinations. Asparagus with dill, mushrooms with thyme, and tomatoes (technically a fruit) and basil, would all taste delicious and work well with the other ingredients in this recipe.
I found a new fix for my chocolate cravings in the form of Raspberry Chia Black Bean Brownie Cups. These blissful little bites of chocolate goodness have rich, deep flavor. A layer of sweet, tart raspberry jam is nestled inside of a dark chocolate, fudge-like brownie, creating a decadent treat sure to satisfy any chocoholic. The fact that Raspberry Chia Black Bean Brownies Cups contain healthy ingredients is a bonus because there is no sacrifice in taste whatsoever. The recipe on which Raspberry Chia Black Bean Brownie Cups is based comes from the blog Chocolate Covered Katie and is apparently the most popular recipe on her blog. I’m not at all surprised. I couldn’t believe how good these Black Bean Brownies tasted the first time I made them. And then I did what I do every time I find a recipe I love – I started thinking about how to tweak/change it and what variations might create another fabulous dish, and before I knew it, Raspberry Chia Black Bean Brownie Cups were born! (more…)
I’m always on the lookout for fast, easy, and tasty side dishes. I don’t mind spending extra time on a main dishes and desserts, but when it comes to side dishes I want to get them on the table quickly, without too much effort. Maple Mustard Roasted Green Beans with Toasted Almonds definitely qualifies as no-fuss yet it’s impressive in both appearance and taste.
My family is seriously addicted to Crispy Smashed Baby Potatoes. In fact, whenever I make these potatoes a good portion of them never reach the serving platter because they are snatched right off the baking sheets as soon as they come out of the oven! (more…)
Americans are becoming more accustomed to bitter flavors, as evidenced by some of the food trends we’ve seen in recent years – extra dark chocolate, bitter greens like arugula and dandelion, and craft beers that are heavy on the hops. If you’ve acquired a taste for foods that lean toward bitter, you’ll want to try Baby Kale and Grapefruit Salad with Campari Vinaigrette. This is a delicious salad with mildly bitter back notes that are nicely balanced by the salty feta and the sugars in the vinegar and candied walnuts. There is only 1 tablespoon of Campari in the vinaigrette but the flavor it imparts is unmistakable.
There are so many reasons you should make Panko Parmesan Crusted Lemon Chicken. First, everybody loves it – this dish always gets rave reviews. It’s lemony but not overly so, and the panko breadcrumbs (Japanese style breadcrumbs) produce a golden brown crispy crust on thin cutlets that have been infused with delicious seasonings. Panko Parmesan Crusted Lemon Chicken is pan fried quickly so it stays juicy and tastes light yet satisfying. Aside from being absolutely delicious it has a lot of other things going for it. It’s versatile, freezes well, and tastes great hot or cold. You can serve it as is with a squeeze of lemon juice, use it to make chicken ceasar salad and chicken parmesan, or put it between two slices of bread with the condiment(s) of your choice to make a sandwich. (more…)
I recently tried farro for the first time at a local café and was immediately smitten. It was served as a salad, dressed with a simple vinaigrette, and tossed with roasted vegetables. As I savored each bite all sorts of recipe ideas flooded my brain. Orange Pecan Farro Salad is the first of many recipes in which I plan to use this unique and delicious grain.
Those of us who like pizza tend to fall into one of two camps – thick crust or thin crust. Fans of thick crust pizza tend to be bread lovers who enjoy the crust as much as the toppings. They’re the ones who eat the leftover scraps of crust that others leave on their plates. The thin crust advocates tend to be a little more passionate, espousing the virtues of their preference with great enthusiasm . They’re of the mind that the crust is simply a vehicle for the toppings and that high quality meat, cheese, and vegetables should be the highlight of the pizza – not the bread. Thin and Crispy Quinoa Crust Pizza might not satisfy the thick crust folks, but if you’re a thin crust fan looking for a gluten-free option you will definitely want to try this recipe. (more…)
I was perusing Pinterest recently and came across a bunch of recipe pins using smashed chickpeas and avocado – as in, chickpeas and avocado mashed together. There were sandwiches, salads, dips and wraps – they ALL looked scrumptious. I suspect that’s because I am in love with chickpeas and avocado and when I saw the two mixed together I thought it was pure genius. So I set about developing my own recipe using smashed chickpeas and avocado and came up with Lobster, Avocado, and Chickpea Salad with Lime Cilantro Vinaigrette. This salad tastes divine, is packed with nutritious ingredients, and its vibrant colors make for a beautiful presentation. What more could you ask for in a dish! (more…)