Most of the time when a craving hits, it’s for two things: carbs and cheese. Usually together.
And while I generally try to convince myself that even though I may think I want mac and cheese all day every day, what I really want is an apple or a salad or both….sometimes I just have to give in. On those days, I make grilled cheese.
Not only is it a pretty portion controlled way to get your carb/cheese fix, but it can also be dolled-up to give it a bit more “oomph” factor. These grilled goat cheese sandwiches are the perfect example of this. [click to continue…]
This tart should come with a warning: ”Proceed with caution!”
Its luscious chocolate ganache filling will reel you in while the raspberry preserve center is what will keep you coming back, bite after bite; sliver after sliver. Cutting the richness so that you never think, “Oh this is too much” and instead are constantly leering into the pan thinking, “Well, I suppose one more can’t hurt.”
It can’t. [click to continue…]
There’s something about knowing that I have a pound of kale in my fridge that makes my heart race. Partly because I know that by ingesting it, I’ll be doing so much good for my body.
And partly because I’m thinking, “what am I going to do with it before it goes bad?!”
No need to stress about that any more though. This lentil, sweet potato and kale dish is not only super easy to throw together, but it’s delicious. And it’s also a nutritional powerhouse, so from here on out, you can reserve your heart racing for other more rational things. [click to continue…]
The truth of the matter is that rhubarb is a vegetable in fruit’s clothing, and our intention is to take a stand against its duplicitous nature. No longer will the wool be pulled over our strawberry-rhubarb-dream-filled eyes.
Here we dress it up with ginger and spice, smear it over a pizza crust, and top it with cheese. If you can’t depend on a lattice crust-filled future, at least you can have your pie and eat it too. And in a topsy-turvy world where up is down and down is up and fruits are actually vegetables…sometimes, that’s all we can ask for. [click to continue…]
Sometimes I just want dinner to be effortless. I want it to soar in on a spring breeze, land on my dinner table and be so healthy that it almost hurts. And by “hurts” I mean, makes my heart skip a beat!
Such dinners are pipe dreams in my kitchen… until now. This stir fry, which is rife with Asian flavors, as well as downright loaded with eggplant and bell peppers will take under 30 minutes to prepare while leaving your taste buds satisfied for hours after eating. Winner winner, stir fry dinner! [click to continue…]
Asparagus season deserves a welcome home party, complete with streamers and party hats and noisemakers and confetti (lots of confetti).
Or…maybe just a big hearty salad that is bursting with color and flavor and tastes like a combination of spring breeze and summer sun. On that note, send in the panzanella – chock full of roasted asparagus and leeks, white beans, cubes of toasted bread, and the fresh flavors of sun-dried tomatoes and pesto, this salad is just the kind of homecoming feast that asparagus deserves. Grab a fork and get ready to dig in. [click to continue…]
This cabbage recipe may be over a week late and a dollar short when it comes to perfect-for-St.-Patrick’s-Day vegetarian fare, but it is absolutely ideal for those week-after cabbage sales that I know are going down at your local supermarket.
Chock full of vitamin C, cabbage is probably one of the least loved of the cruciferous family of vegetables, which is unfortunate given just how much nutritional bang it gives for your buck.
This gratin, which is more of a baked frittata than a creamy casserole, pairs cabbage with buttery leeks and a tangy Greek yogurt/mustard sauce, the combination of which is so delicious that it will convert even the staunchest of the cabbage averse. [click to continue…]
As the weather starts getting warmer, I find myself craving tropical fruits. It’s as if there’s a switch deep down in my subconscious that feels the sixty degree weather and responds with “pineapple mango papaya coconut time!” And while I think what it really wants is for me to take this cue and run away to Latin America with it, I frequently just end up throwing mangoes into any and every dish that I make. Salads, stir fries, and, as seen here, picadillo.
I made this originally during my early days as a vegetarian and it served as the perfect throwback to a non-veg meat dish that I loved. Its so filling and satisfying, you just won’t miss the beef at all. [click to continue…]
The truth of the matter is that if you locked me up on a desert isle and told me I could only eat one thing for the rest of my life, every day, ever and anon…I would choose peanut butter. There’s no doubt about it. Peanut butter is, was, and ever shall be my ultimate favorite food group. (Yes, you heard me right. Food group.)
And while I don’t usually like to mince words with the things in life that make me happiest…I have a bit of a bone to pick with peanut butter and its calorie content. How am I supposed to eat it every day of my life when it insists on behaving this way? And on that note…how can I not? Well, thankfully with this noodle salad, you can actually satisfy your peanut butter cravings without going on an all-out calorie binge.
These noodles are bulked up with tons of vegetables – bell pepper, bok choy, and edamame so that you get all of the delicious flavor of peanut sauce without quite as many calories. Definitely a win/win lunch and dinner if you ask me! [click to continue…]
BY JOANNE BRUNO
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