Asparagus, Snap Pea and Tomato Salad

I’m always looking for a good sidekick to a meal that can double as a quick lunch. I’ve made this dish several times for clients and served it at a luncheon. Grab some fresh in-season spring veggies. Get a pot of water boiling and a bowl of ice to blanche, whip up my shallot vinaigrette…

Grain Bowls

This past month, March 16th, I created a variety of grains, beans and other items for our second “Women on Wellness” event.  I fell into  a Fresh Mexican theme and added warm spices, fresh lime juice and pickled onions to bring a fresh way of making a grain bowl.  Try this recipe, let me know if you like…

Red Lentil Pasta

I have been experimenting this fall and winter with alternative protein pastas. I love chickpea pasta. Banza is my go to brand. It’s in a bright orange box if you are looking to try it. The penne and elbow shapes work best with sauces and pestos. I wanted to try red lentil pasta next. Fortunately…

Roasted Acorn Squash & Red Kale Salad

What a show stopping salad. I have been roasting vegetables all fall and now that we are officially into winter, the roasting continues. Acorn squash looks so pretty when it’s cut this way and you can even eat the peel. I use a simple method of just dusting the pieces with a little coconut sugar…

Roasted Broccolini & Brussels Sprouts

Yes, I am roasting vegetables again! This is a quick recipe since I already showed you how to roast broccoli and brussels sprouts. Remember the basic method? It’s listed below.   Just trim and add two bunches of broccolini. That was easy, make this and let me know how you like it. Roasted Brussels Sprouts…

Kale & Farro Salads

Who doesn’t love a tasty grain-based salad? They fill you up and give you energy all day long.  This recipe is genius because you can switch out the grain, the greens and add all sorts of items in your fridge.  Toss with a vinaigrette/dressing of your choice, and like magic, a delicious and healthy meal….