Every once in a while you just need to put a little cheese on your veggies! This savory, yet fresh Parmesan Roasted Cauliflower Recipe is a simple side to any steak or pork chop!
Summer means Famers Markets and beautiful fresh produce, so why not celebrate with a few of my favorite healthy salad recipes! Check out these 4 quick and simple recipes below and feel free to get a little creative with your own favorite ingredients! Read more
There’s nothing better than seeing fresh organic spring ingredients at the grocery store, especially when majority of these vegetables have such a short season. You really know spring has sprung when you see ramps! Ramps are sometimes called wild leeks or spring onions, look like scallions, but they’re smaller and slightly more delicate.
So here’s a quick salad to celebrate these beautiful Spring flavors!
I work with a restaurant group in Chicago, that has an amazing Asian restaurant called Sunda with a “Build Your Own Ramen” option for lunch. I’m telling you I eat it about twice a week it’s so delicious and perfect for the chilly weather!
These beautiful ramen dishes really inspired me to dive into Asian flavors and fusion. Not only was the ramen in general addicting, but to me it was the miso broth that really stole the show.
Nothing is better than a dinner that takes less than 25 minutes to make and eat! You’ll honestly probably spend more time peeling the shrimp than it actually takes to make this recipe. Not only simple to make, but the combination of these fresh flavors create a hearty but healthy meal.
The talented Daniel Patterson, Chef owner of Coi, in San Francisco’s North Beach brought to life the idea of “Carrots/Coffee.” Daniel’s “Coffee Roated Carrots with Chicory Granola” dish has meat lovers even leaving his restaurant saying that the carrot course was the standout favorite. Experimenting with these two unique ingredients brought together a genius combination of sweet, smoky, and earthy flavors.
Gnocchi, like perogies, have been a staple comfort dish in my family since I can remember. My mom would prepare it with a basic red sauce or simply tossed in melted butter. When it comes to delicious fresh gnocchi, it is always better to keep it simple!
When I went to school in Ireland, I was lucky enough to live walking distance from the ocean. It was the first time in my life I could ever say I lived by the smell of sea salt in the air.
At least 3 times a week, I would either walk or run to the water to escape the chaos of class and also at the same time do a little “grocery shopping.” My favorite things to pick up along the way were blackberries that lined the streets and also my favorite… seaweed. I was fascinated by the health benefits and also all the variety of uses it had in the kitchen!
Quinoa is one of those ingredients that I would use as a substitute base for almost everything! If I was feeling Italian… Thai… Mexican… I’d mix in the flavors with a big bowl of quinoa and didn’t even miss the rice or pasta! Spaghetti squash has stepped up as my new favorite low cal, low carb replacement.
I usually roast a few spaghetti squash at one time, scrape out the “spaghetti” with a fork, and put it in a large Tupperware to use for different dishes throughout the week! This Pad Thai recipe below is a great one to start with. It’s fairly simple and packs in some amazing flavor!
This salad is a fun healthy twist on a Cesar salad. Rather than a heavy cream dressing, I have tied in one of my favorite yogurt dressings and substituted a meat protein for chickpeas and pine nuts!
Grilling romaine is actually something I learned from my mom. One of her favorite summer dinners is a large plate of grilled romaine with a light dressing. After picking up romaine at the grocery store today, my plan was to make a fulfilling winter version of her salad!