Yield: 12-14 scones Ingredients 10 oz. rhubarb, diced large (about a quarter-inch) 3 T granulated sugar ½ vanilla bean, seeds […]
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Polenta Cookies with Rosemary and Olive Oil
If you serve these cookies warm, the limonene terpene in the fresh rosemary will fool your taste buds into thinking they’re lemon cookies even though there’s not a drop of lemon in them. The air-dried cookies made me think of eating pre-packaged powdered doughnettes (except way the heck more flavorful [and healthy!]).
Banana Oat Muffins
This muffin recipe is not your standard sweet, dense banana bread. The crumb on these muffins is light and fluffy thanks to the oat flour, and the sweetness is minimal. They toast up beautifully and are lovely with a little smear of butter.
Strawberry Rhubarb Oat Squares
It’s that time of year in New England when strawberries and rhubard are in season and we munge them together to create tart, bubbling fruit concoctions.
Blueberry Muffins Studded with Sunflower Seeds
The addition of sunflower seeds balances out the berry sweetness with a fatty crunch.
Crème Anglaise
This recipe is very sweet which will be great on a plain cake or unsweet fruit, but if the item being topped is sweet, I would cut back on the sugar content.
Rhubarb curd
This curd is delightful spread on toast, spooned onto a scone, or dolloped onto bread pudding.
Simple Vanilla Bean Bread Pudding
According to my sister, Sarah, this is the absolute best bread pudding she’s ever eaten.
New England Spritzgebäck (Maple Spritz Cookie)
This maple spritz cookie is such a simple, delicious treat, even for those who aren’t a huge fan of maple.
Cocoa Cupcakes
This particular cupcake is rich and dense, chocolaty, and has a tight crumb. It strikes the perfect balance of sea salt, cocoa, vanilla and coffee.
Lemon Lavender Muffins
Top of my thoughts this week has been lavender and creating these refreshing floral muffins that pop with the brightness of lemon in the background.
Chile relleno
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A stuffed, roasted, fresh poblano pepper with a flavorful mixture of beef, beans and cheese. We made extras and they were great left over.
Mexican Pizza
A black bean base, zingy pickled jalapeños, roasted tomatoes, what’s not to love about this?!?
Chicken and Cauliflower Casserole
Creamy, cheesy, flavorful & satisfying. This is my new go-to recipe for chicken casserole. No stuffing mixes or condensed cream soups here, no wanna-be cheese either.
Spicy White Beans & Greens
Just a little dab of bacon fat and a parmesan rind really round out this dish. It has a bright finish.
Curried Red Kidney Beans and Cauliflower with Spinach
This flavorful stew was a great way to finish off the cold and snowy day. Rich, warm, Indian flavors come together with lots of nutrient-packed veggies for a dish that’s both tasty and healthy.
Collard Greens Soup
I know it sounds like blasphemy, but we actually had beef short ribs left over. I decided to add them to this lovely Turkish-inspired soup and it was a home run!
Honey Garlic Chicken in the Slow Cooker
This dish is a lovely combination of sweet & salty, with a tiny bit of heat (which can easily be omitted or kicked up). Plus it has the luxury of being mostly ready when you walk in the door from a long day at work.
White Bean Chicken Chili
This is a really lovely meal to make on a cold and snowy day. We had it over rice for dinner, then when we reheated it for lunch the next day we had it without and it was equally as good. Even though it starts with a couple of pieces of bacon, it’s a fairly lean recipe. The Cotija cheese is a bright pop of flavor on top and the cilantro really finishes it.
Miso-Ginger Wild Rice with Carrots, Cabbage, Daikon and Turnip
This just gets better with time – it’s the kind of dish that soaks up dressings and ages with grace.
Carrot Cake Cookies
What I did to create this recipe was look at existing carrot cake cookie recipes, then cross some of my favorite elements with our family recipe for carrot cake, which includes the likes of shredded coconut and fresh pineapple.
Jessie’s Very Favorite Granola
Slightly crunchy, a little salty, it has the chew factor, it has texture, a little bit of sweet offered up by the dried fruits, and a teeny bit of heat.
Socca
While flipping through my most recent edition of National Geographic Traveler I came across this article on Socca (chickpea flour crepes)…
Tan-Tan Chicken and Snow Peas
In the spirit of trying to eat all things local, I’m posting this recipe as snow peas are now available […]
Pork and Kimchi Sliders
While perusing through my pile of recent magazine recipes I came across one from Food and Wine for “Crunchy Pork […]
Crock pot Chicken Chili
Whether you’re looking for a meal that can be thrown together in the morning to cook off slowly throughout the […]
A Peanut-Free Version of the Rocky Cookie
Never in my life, until just over a year ago, had I known so many people with food allergies. Now […]
Sautéed Radishes in Orange Butter Sauce
This just became my favorite warm salad. A bite of this dish sports that earthy flavor of the cooked radish- […]
Spinach, Red Lentil, and Green Bean Curry
If you’re in the market for a warm vegetable stew with luscious spices which will reheat well, then I’ve got […]
Jessie’s Take on Huevos Rancheros
So this isn’t a recipe, but it is what I ate for lunch today. It’s low in fat, high in […]
Bittersweet Chocolate Tart with Pretzel Crust
What we have here is a shortbread type of crust which uses pretzels, rather than nuts, for a bit of texture. The filling is a basic ganache, and it’s topped with simple creme fraiche.
Mushroom, White Bean and Collard Green Stew
Do you typically avoid vegetarian recipes because you assume that they will be bland, possibly lacking in protein, and just […]
Thai Sweet Chili Sauce
I have bought my sticky, sweet Asian sauces pre-made from the grocery store for years. Many times I am disappointed […]
Squash Soup with White Beans and Kale
Well, here in New England we are mostly all back online from the October snow storm that broke our trees […]
Sticky Glazed Shrimp and Broccoli with Brown Rice
This recipe is really well balanced, both in flavor and in nutrition. I chose to buy uncooked shrimp so that […]
Apple Crumble
If you are anything like me then you can’t refuse the bounty of apples overflowing the farmers markets at this […]
Apple-Onion Pan Sauce
Autumn has arrived in New England. This particular season is so wonderful: clean and crisp, cool and colorful. It welcomes a harvest of new crops from the farms, and with that tons of apples. This recipe will only use up one of those little beauties, but it’s tasty.
Sweet Coconut Lentils
This recipe has a wonderful (and short) list of ingredients that just drew me in. I had to try it, […]
Polenta “Pizza” with Caramelized Onions and Gorgonzola
Not that anyone ever needs an alternative to pizza, but if you were looking to go about it in a […]
Steamed Butternut Squash with Ancho Chili Dressing
We are entering the fall season very soon (9/23 to be exact) and with this new season come a whole […]
Peach Tart
The tart is somewhat of an archnemesis to me. It’s the dough, you see, it hates me. It has such […]
Roasted Eggplant with Tomato Stuffing
Eggplants are popping out in northeast CSA shares this week. And farmer’s markets are crawling with tomatoes. Thus this seems […]
Warm Heirloom Cherry Tomato Salad
It being high tomato season here in New England I could not pass up this beautiful bunch of heirloom cherry […]
Jasmine Rice Pudding
Rice pudding can be a great way to use up left-over rice (unless, of course, you’re me and typically cook […]
Black Bean Chili with Chicken & Zucchini
This recipe is a great way to get some low-fat protein and fiber worked into your diet with a huge […]
Ginger Pork Tenderloin with Asian Vegetables
This meal was inspired by a recipe posted on WHF for Asian Sauteed Cauliflower. I say “inspired by” because, of […]
Chicken Cauliflower Curry
Alas, this dish has no cute story to go with it. Just a fantastic flavor profile, and lots of textures. […]
Simple Citrus Beet Salad
To go along with our chicken-pesto sandwiches on flax foccaccia I made this very simple citrus beet salad. Beets are […]
Flax Focaccia
Last year I went on a bus trip with my Gram to Tanglewood to see a show and a bagged […]
Kidney Bean Soup with Lime Yogurt
Now that we’ve had the tiniest turn in the weather here in New England, I feel as though I can […]
Peanut Butter & Jelly Cookies
A while back I had tried out Heidi’s recipe for a healthier version of the standard peanut butter cookie and […]
Southwest Salmon & Black Beans
This dish was the best way that I have ever had salmon prepared. It’s zesty and flavorful, has a great […]
Pureed Lima Beans with Rosemary Tomato Broth
So I saw this kind of strange-looking recipe that was intended as an alternative to mashed potatoes as a side. […]
Wilted Kale Salad
This recipe could serve a few different purposes: it could give you a great way to use up an excess […]
Moroccan Eggplant with Garbanzo Beans
This is a vegetarian dish where there is so much going on flavor-wise, you never even realize that there’s no […]
Paella
I will admit to being a bit apprehensive about attempting paella. This dish is so rich in tradition and is […]
Black Bean Soup
In my ongoing quest to discover recipes low in fat and high in protein, fiber and nutrients, I came across […]
Cumin Dry-Rub Ribs with Pineapple Salsa
Here’s a recipe that would be great for your 4th of July festivities. A dry rub that you can make […]
Rocky Cookies
This cookie is hearty. It can be made with every ingredient in the list, or only a few of them. You can play with combinations for flavor such as pumpkin and walnut, or chocolate and cherries, or sunflower and raisin. Personally, I love to have a little bit of dark chocolate, lots of different fruits (prune, fig, raisin, cranberry), some wheat berries, a mixture of flours (barley and whole wheat)- a little bit of everything.
Chicken with White Beans
Buttery cannellini beans with earthy herbs, tart lemon juice and luscious chicken chunks. This recipe is fab! But it takes […]