• A healthy, make-ahead breakfast treat that tastes like a dessert bar? Yes, please! Do these the night before for a fuss-free morning- just gently rewarm to serve- or they are quick to put together morning of and taste great warm out of the oven. With whole wheat flour and rolled oats, you’ll feel good about serving these to your
  • Fennel is beloved in my family. Shaved thinly in salads, cut in thick wedges for a veggie platter, or slowly braised with onions and tossed with pasta, we can’t get enough. This is one of our favorite salads – so bright with the addition of fresh herbs and citrus, and with a hearty protein kick from the chicken. I like to have
  • People beg me for my traditional Chili recipe, but when I hand it over there tends to be a deflated look on their faces. My unabridged recipe is quite complex- there are multiple steps, including toasting, reconstituting, and pureeing dried chilis with the toasted spices that I’ve ground in my spice grinder, passing all that through
  • It has long been known that tequila and citrus are a great match, so why not on the plate? This savory, fresh application is just what your fresh-caught fish needs. Light and refreshing on a hot Florida evening, everyone will love this fun twist. I prefer 4-5 ounce portions of fish per person, however you can increase this to a
  • Upping the game from a standard cheese platter doesn’t have to mean lots of effort and lots of time. This warm, bubbling dip will delight anyone who loves Mediterranean flavors. Prepare it a few hours ahead, and pop it in the oven 20 minutes before you’re ready to serve, then listen to the oohs and aahs as it’s devoured.
  • Not long ago, my daughter wondered aloud what those green and purple pointy cauliflower looking vegetables are in the supermarket. She insisted that we buy one so she could try it, which of course I happily obliged. When we got home she looked it up and learned that romanesco is very similar in taste and texture to cauliflower, but
  • This unexpected salad has a Moroccan flare to it, but not so much that it will overshadow other flavors on your table. Lentils are a staple in our household, and if you are not familiar with them I urge you to give them a go. Whereas other dried legumes must be pre-soaked, lentils don’t and cook up in 30-45 minutes depending on
  • I love the combination of black beans and sweet potatoes. The combination is so quintessentially tropical, and manages to be comforting yet not overly heavy. I’m constantly coming up with new ways to marry the two ingredients, from soups to salads to tacos, but landed on this unusual mash-up which received great fanfare from my
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