My son brought home an enormous sweet potato and it just sat there, waiting for me to make something with it…I kept looking at it in the basket, taking up so much space, but couldn’t figure out what I wanted to do with it…in the meantime, I’m always getting emails from Williams-Sonoma – I really like that store and enjoy browsing through their website – and so one day I clicked on their recipe finder and typed in sweet potato…up popped this recipe that looked pretty good to me…I had all the ingredients at home and decided to make it for a side dish to my Lemon-Garlic Chicken Thighs. It turned out pretty tasty. So, if you’re in the mood for something different, this one’s for you… Continue reading
This tasty pesto appetizer is made with broccoli instead of the traditional basil…it’s great not only served with toasted pita bread but also with pasta…perfect for a summer night with a glass of wine! Continue reading
Red Lentil Pasta with Brie & Toasted Pine Nuts
This meatless pasta reminds me of a meal I had in Italy a few years ago…everything tastes so fresh! It’s the perfect mid-week meal that’s both hearty and tasty…Nutritionally, this red lentil bean-based pasta has a single ingredient (organic red lentil flour), and is packed with 13 grams of protein in every serving. Heidi turned me on to this pasta and I’m now a convert…with a perfect al-dente bite, it pairs well with any sauce thrown its way! Continue reading
Roasted Carrot & Mango Salad
I love the addition of fruit in my salads. So today I’ve taken a mango, roasted it along with carrots and popped it in a hearty Fall Salad! Easy and delicious… Continue reading
Tuna Tartare With Lime, Avocado and Pine Nuts
This is one of my favorite appetizers when we are in the city. I love to eat my tuna raw and when I am certain the tuna is super fresh I just chop it or pound it and eat it! Also to add to the simple excellence, I cut some square wontons in half and give them a super quick fry in some olive oil…Today Heaven!!!! Continue reading
Mediterranean Wheat Salad
As Heidi mentioned on Tuesday, this week we’re sharing two healthy salads…today’s salad is made with Khorasan wheat, which comes from an ancient whole grain original to the Mediterranean region that is now also grown in Montana USA. This particular brand is Kamut – organically grown – with a rich, nutty flavor. Combined with caramelized onions, mushrooms, sun-dried tomatoes and spinach and topped off with feta cheese and pine nuts, it’s an explosion of flavor in every bite! This salad is even hearty enough for a Meatless Meal… Continue reading
Roasted Green Beans & Red Onion Salad
I love eating salads for lunch…I try to make a variety so I don’t get bored. Since roasting veggies just makes them taste so much better I added some roasted green beans and red onion wedges to today’s salad and then topped the salad with toasted pine nuts, shaved Parmesan and drizzled on a champagne vinaigrette….just lovely!
This is one of those chicken recipes that doesn’t ‘look’ good but tastes so yummy! It’s a rustic Spanish dish from the Castile and León regions where poultry stews and the addition of almond paste are very popular. Braised in white wine until the chicken is so tender it almost melts in your mouth and served over mashed potatoes or rice so that all the tasty broth is enjoyed… Continue reading
Roman Eggs: Soft Boiled with Pine Nut Sauce
I love a good challenge! Recently I participated in a North Indian cuisine challenge and today I am submitting these Roman Eggs to The Roman Recipe Challenge hosted by Natascha’s Palace. There is a long, rich history about Eggs in Roman cuisine. I’d never really thought about how they cooked in days long gone but did you know that eggs were one of the most expensive food items? So when they were presented at table they were a delicacy! A recipe for Soft Boiled Eggs with Pine Nut Sauce dates back to the 4th or 5th Century in a Roman cuisine cookbook collection, Apicius, specifically named after Marcus Gavius Apicius, who’s known as the first Gourmet. My recipe has been adapted for modern times and boy is it a delicious breakfast…I can see why they were delicacies!