Purple pesto? Red cabbage turns into a gorgeous, garlicky sauce for penne, topped with asparagus and ground black pepper.
classic lasagna with mushrooms...everyone needs a good, simple lasagna recipe in their repertoire!
A recipe for Arugula Pesto, inspired by the first farmers market of the season.
Steamed Glutinous Rice Parcel
This banana bread is made with - gasp - coconut oil!
Coconut Bread. Coconut oil adds even more coconut flavor to this quick bread.
Cookies that will fool anyone, white whole wheat, vegan, and delicious.
Here's an easy recipe for Chocolate and Almond Biscotti. Plus tips for a perfect biscotti every time!
Strawberry Shortcake Cookies
Upside-Down Pear Chocolate Cake
Whole wheat spaghetti with lemon, olive oil, and roasted asparagus.
Strawberry & Plum Crumble.
Black bottom cupcakes made with Tofutti cream cheese.
A sweet and light leek risotto recipe topped with salty pancetta cubes, perfect for spring.
Oatmeal Cheesecake Cranberry Bars - proof that you can enjoy cranberries year round!
Mexican pork tacos with chipotles, avocado, and potatoes. Slow cooking at it's best!
German Chocolate Cake
Chocolate-covered cherry & Hershey's Hug mice morsels served over cheese
American Sandwich Bread: It's easy to make, quick to prepare and a bread that will encourage you to bake bread more often!...
Spicy Coconut Curry Mussels - a delicious Thai-inspired dish that is so simple to make!
A unique twist on a classic Chicken Cordon Bleu recipe... Fresh Goat Cheese!
Broccoli raab (or is it broccoli rabe?) with honey and grapes, a great side dish with a holiday roast.
Cod fish steamed and decorated with edible flowers
Broad beans, Cherry Tomatoes and Mixed Leaves Salad
Melon salad with honey and ginger
Peruvian Ceviche for the March Daring Cooks Challenge
Ceviche for daring cooks march 2011
Grapefruit and Mint Ceviche with cod and octopus for Daring Cooks
Peruvian Ceviche, with Tilapia, cooked in a bath of Key Lime and Orange juices, Peruvian chiles, and thinly sliced onion, and garnished with pickled red onions, sweet potato and corn
Sea Bass is used in this Mexican-inspired ceviche, complimented with diced tomatoes, fresh cilantro and avocado.
Light and flavorful Peruvian ceviche.
Tilapia ceviche. Served on a tostada with avocado, cucumber, tomatoes and a touch of cilantro - refreshingly simple!
Peruvian Papas Relleñas for the Daring Cooks
[FEATURE] we're clinging to the warm, comfy foods winter... Warm Kabocha Squash with Bacon, Manchego and Pecans (as inspired by Sunday Suppers at Lucques)