SUPERFOOD BLACK BEAN AND QUINOA SALAD As we are still managing heat, and getting ready for back-to-school, back-to-work, back to a likely busier schedule, this simple dish can be made when you have time, and consumed throughout your week, served warm or cold. The...
BLACKBERRY AND FETA SALAD This salad brings true joy from its simplicity, beauty, and combination of sweet, tart, and salty. You could add grilled chicken or shrimp for a balanced main meal, or serve as is for your side dish. large salad bowl 4 cups arugula1 cup+ ¼...
LEMON GARLIC VEGETABLE ROAST I wanted to make the miso vegetable dish I had created in August of 2020, but this was for Passover. Miso is made from soybean, which some Jews do not include during Passover (There are many rules that some follow and some do not follow...
MEDITERRANEAN DIPPING PIE This is a fun, easy, and tasty way to get the happy hour going this summer! This blend of Mediterranean yum and produce is a crunchy and satisfying appetizer. Feel free to get creative with it and make any preferential changes :). Serve with...
MISO YOUR MUSHROOMS Sautéeing the mushrooms first, then mixing in the miso butter ensures that every bite is glazed with the rich buttery, miso flavor…without too much richness. large sauté pan 2 pounds small portobello mushrooms (washed, destemmed, and sliced into...
BARBECUE-SPICED ROASTED POTATOES These bbq seasonings get me excited for grilling time, yet keep the cooking indoors for hopefully just a few more weeks. These were a huge hit in my house - barbecue chip seasonings on fresh potatoes are a win-win.🥔 microwaveroasting...
WHOLE ROASTED CAULIFLOWER WITH TAHINI This has been on the must-do cooking list for a while, and it did not disappoint. This Whole Roasted Cauliflower with Tahini is an easy prep work with a fun and delicious result. My daughter created the tahini sauce, a yummy...
CHEESY SMASHED BRUSSEL SPROUTS I always serve at least two veggies to choose from at dinner, and when pressed for time, a veggie plus a fruit, just to make sure there is plenty of produce - to be sure we hit the 50% mark for the meal! Here is a second favorite veggie...
THAI CRUNCHY NOODLE SALAD Ready for some crunch and zing with your greens? This salad is a lightened-up version of your typical recipes, which call for frying the noodles, as well as adding a lot of sugar and excess fat to the dressing. It is fun to make for a crowd,...
ORZO WALNUT SALAD Sometimes it can be challenging to get all of your favorite foods into one dish. Sometimes it is easy :0). This is one of those dishes you can easily add any of your missing favorites while satisfying your body and your soul. You can make it as a...
GRASPING FOR GAZPACHO We are coming to the end of tomato season out east, but they are still out there! Gazpacho is one of the easiest and freshest dishes you can quickly prepare in the blender. Season it to your liking and keep it around for about 4–5 days in the...
END OF SUMMER CORN SALAD Let’s celebrate those amazing crops while we still have them available to us! As summer starts to come to a close, grabbing fresh corn helps us linger in the warm sunshine a bit longer. Freezing your fresh corn (once cooked and off the cob) or...
BEAT THE HEAT HUMMUS The heat can be stifling at times, so creating those no-heat-needed meals is key for staying cool when you feel like a sweaty betty :). This hummus is a satisfying blend of quality tahini paste (Soom, my favorite brand, which I have previously...
POMEGRANATE KALE SALAD Kale chips are an easy sell in my house, but kale salad is a bit more challenging. I learned taking the time to massage the kale with olive oil is surely key to success — and really only takes a few minutes! The miso adds enough sodium, so just...
SUMMER MÉ·NAGE À TROIS Tomatoes, peaches and corn — the sweetness of summer — all mixed together in one dish. This dish could be served as a side salad, a main dish with some grilled seafood on top, or as an appetizer as a salsa-type dip. No matter how you serve it,...
ROCKIN’ RED BEANS AND RICE During our recent visit to New Orleans, one of my favorite meals was in a casual bar, with zero expectations for what might come out of the kitchen. It was the tastiest red beans and rice I had ever consumed. It was the inspiration for this...
BBQ BRUSSELS Brusselsprouts never get old in my world😊. And when grilling season begins, we tend to use the oven a lot less. Use a grill pan to keep it simple, or wrap them in thick foil and flip for even cooking. Just peek to be sure they are crispy before you remove...
TRUFFLED ASPARAGUS QUINOA The scent of truffle oil gets the olfactory glands directly in contact with the stomach. There is something so enticing about the essence, I am almost full from just the smell. Almost, but I do still really want to eat at that point :). These...
GINGERED CARROTS Carrots do not always get the love and desire they deserve :), unless you ginger them and roast them in an iron skillet. OMG. They are quick and simple to prepare, yet pretty and delicious to eat! cast iron skillet 1 Tablespoon olive oil3-4 large...
AMY'S KALE AND CHICKS Kale is that overachieving friend who is just good at e v e r y t h i n g. You know the type :). We discussed (Going Green, 9/6/20) how kale supports your body’s natural ability to produce digestive enzymes, as well as load you up with folate,...