Makes 8 – 10 servings This is a rich and hearty soup that gets its flavor and texture from French lentils so be sure to use these small green lentils, widely available in dry form. Recipe courtesy of Marc Alvarez, … Continue reading
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This delicious homemade ketchup has no added sweetener unlike big commercial versions that are loaded with the worst kind, high fructose corn syrup. Thanks to Anna Drewnowska for her recipe, which I tweaked and you can too! Play … Continue reading
Invite me for dinner and I’ll bring you this yummy blueberry tart.The recipe came from my mom and always gets a big ‘wow’ reaction! Crust: (sometimes I make 1.5 x crust for thicker version) 1 stick butter 1 cup … Continue reading
This is an easy make-ahead breakfast or snack based on a recipe from the Egg Board. Try experimenting with different vegetables such as fresh baby spinach and mushrooms, or add meats such as Canadian bacon or ham. (Makes 12 muffins which is 6 … Continue reading
Chimichurri Recipe courtesy of Mirta Rinaldi and the League of Kitchens Contrary to what some people think, chimichurri never includes cilantro, only parsley. It’s a versatile condiment most often served with grilled meats, and may also be used as a … Continue reading
Fall is so beautiful but it always makes me a little happy sad. What makes me just plain happy? Digging out my big soup pot and cheering things up with this gorgeous fall soup bursting with color and flavor. It’s so … Continue reading
Summer is gazpacho season. This creamy pink version is a Seville-style based on Julia Moskin’s recipe for Best Gazpacho in the NY Times. Extra points if you grow the tomatoes! Here are some of mine just getting ready to pick. This … Continue reading
This is a lighter, lower calorie version of sesame noodles that uses a vegetable spiralizer to create the ‘zoodles’ or zucchini noodles. Ingredients for noodle mixture 4 zucchini, spiralized (I love my Paderno spiralizer!) 1 … Continue reading
This is our favorite family birthday cake. The recipe comes Bakery Lane Soup Bowl, a wonderful restaurant from my college days in Middlebury, Vermont. The restaurant has long since closed but I still have my tattered copy of their cookbook and love … Continue reading
Quinoa is high protein in protein and pairs nicely with mashed cauliflower in this easy recipe I tweaked from Clean Eating magazine, April 2015. Serve it with a Greek salad with chopped tomatoes, cucumbers, onions, feta cheese and black olives. If your feeling ambitious … Continue reading