total posts: 18
Orzo Salad with Spinach and Goat Cheese :: You’ll be amazed at how much fresh spinach is crammed into this salad; even non-veggie lovers will be tricked into eating this secretly healthy dish.
Caldo Verde My Way :: A vegetarian spin on the classic Portuguese soup with sweet potatoes used instead of the traditional white potatoes.
Lentil Chili with Yummy Toppings :: My vegetarian take on the classic. Perfectly topped with cheese, tortillas, avocado, and fresh herbs.
Spinach Pie Pasta :: This lemon and garlic scented pasta dish is super healthy and loaded with fresh spinach.
Easy Tortilla Pizza :: Thin and crisp tortilla crusts make these pizzas quick and healthy.
Lemon-Thyme Marinated Mushrooms
Thai Curry Tofu Bowl :: A lighter version of one of my favorite take-out dish.
Huevos Rancheros :: A lighter and easier version of the traditional Mexican breakfast.
Peppermint Pattie Cookies :: Fluffy peppermint filling sandwiched between two super chocolaty cookies.
Honey Beer Bread :: Once you try my simple honey beer bread you’ll never buy one of those overpriced mixes again.
Lemon-Ginger Carrot Soup :: A tangy pureed carrot soup for ginger lovers only. Perfect with my Honey Beer Bread.
Wheat Berry Salad with Roasted Butternut Squash :: A seasonal wheat berry salad recipe topped with toasted walnuts and dried cranberries.
Lighter Eggplant Rollatini :: A lighter version of the classic - roasted slices of eggplant are baked with white bean puree and spinach in a light tomato sauce.
Chili Lime Sweet Potatoes - A tangy roasted sweet potato side dish.
Spaghetti Squash with Fresh Tomatoes and Rosemary - A delicious spaghetti squash recipe reminiscent of my favorite bruschetta.
My Garden Salsa with Homemade Baked Tortilla Chips - A cross between a roasted salsa and a fresh tomato salsa, my version incorporates the best of both worlds into one perfect salsa.
Red Quinoa Tabbouleh Salad ~ Unlike traditional tabbouleh, this chunky version eats more like a salad than a condiment. The red quinoa adds complete protein making my tabbouleh a delicious vegetarian-friendly light meal.
A savory yogurt based soup inspired by my dinner at Blue Hill. Topped with fresh corn and basil.