All Recipes
Apple Pecan Spring Greens with Maple Dijon Vinaigrette
Apples, pecans, and blue cheese are the base of this versatile salad, and the speedy maple-Dijon-cider vinaigrette makes it a keeper. As I was walking my boys home from school one day last spring, a friend of mine drove by and yelled a funny thing out her car window. “I love your maple Dijon vinaigrette…
Maple Dijon Vinaigrette
This dressing began as an effort to replicate a much-loved restaurant salad a couple of years ago and has turned into a favorite of family and friends alike. Given its versatility and ease of preparation–as well as the fact that it is light, full of flavor, and will last for weeks in your fridge–I thought…
Cheese Crisps
Low-carb cheese crisps require only one ingredient (jalapeño slices are optional) and cook in 2 short minutes－and believe it or not, the microwave produces better results than the oven. Perfect with a glass of wine or as a flavorful alternative to a crouton. If I said you could make a light and flavorful…
Strawberries and Cream “Ice Cream”
Some people refer to this lusciously sweet and creamy treat as “nice” cream, and for good reason. It’s decadent-tasting enough to feel naughty, yet healthy enough to enjoy on repeat! After an early spring snowstorm and generally chilly temperatures, spring finally arrived. Although, if we weren’t paying attention to the calendar, we may have…
Banana Nut Quinoa Muffins (Gluten-Free)
For those looking for baking alternatives to wheat flour, whether for a gluten-free requirement or simply to introduce healthy options into your diet, quinoa flakes might just be something to add to your grocery list. While I first enjoyed quinoa flakes as a quick breakfast option similar to cream of wheat, in the last year…
Roasted Asparagus with Panko
Serve these deliciously crunchy spears as a satisfying side dish or appetizer – they can be finger food. For a delicious, gluten-free adaptation, substitute crushed Rice Chex for the panko. (Trust me, it works!) Many years ago, I read Barbara Kingsolver’s book, Animal, Vegetable, Miracle. The story chronicles her own family after they vowed…
White Chocolate Gorp
Easy to make and fun to eat, this tasty treat makes a festive addition to any holiday celebration with the use of seasonal M&Ms. As a kid at camp in Maine, I loved to sign up for the hiking trips. Typically, we hiked portions of the Appalachian Trial, usually carrying supplies in a frame…
Bittersweet Chocolate Peanut Butter Eggs
Before I began making my Easter candy this year, I received a generous gift of assorted chocolates from a friend who works for The Hershey Company. I wanted to incorporate this gift into my Easter candy-making ritual, so I put a few of the rolled “insides” aside and refrigerated them for later use. The original…
Almond Bark with Sea Salt
Salty-sweet almond bark is the ultimate treat and takes mere minutes to make with three simple ingredients. Every year before Easter, I find myself up to my elbows in chocolate. For as long as I can remember, making homemade chocolates has been part of my family’s holiday tradition. I have so many fond memories…
Coconut Cream Eggs
With its classic flavor and texture, this decades-old recipe has garnered legions of fans and truly stood the test of time! Last year at about this time, I shared my grandmother’s decades-old recipe for peanut butter eggs. So it seemed only fair to offer the recipe that my family deems its counterpart. To…
Maple Cinnamon Roasted Garbanzos
Recently, I posted my new and improved technique for roasting garbanzo beans–also known as chickpeas. Additionally, I had fun experimenting with roasting various other types of beans lurking in my pantry. (To see the details, click here.) Somewhere between the black eyed peas and the butter beans, My Whole Food Life shared her sweeter version of this…
Cheesy Potato Soup with Roasted Poblano, Greens and Bacon…and the Top 10 Flavor Trends
Since I first accepted the new role as a flavor correspondent for Sargento, working in conjunction with Rick Bayless’ list of Top 10 Food Trends, I have started to experiment with new ingredients and combinations and to read about some of the ethnic cuisines that are less familiar to me. I am having fun in…
