Guacamole is easy to make from scratch. It’s particularly delicious in the summer months when you can get your hands on ripe local tomatoes. You can make this recipe more complex by adding diced red onions or cilantro. But I like the simple four ingredient guacamole the best.
I woke up today feeling a cold coming on, and I wanted something warm, comforting, and a little indulgent for lunch. Kale Mac n’ Cheese fit the bill, and also took hardly any effort (mostly because I used boxed macaroni and cheese!). I’ll make this recipe again from scratch, but I thought it was a fun idea and wanted to share it with you.
Asparagus season is in full swing here in the NYC region. I have been buying it and cooking it like crazy. I made this recipe for Baked Asparagus a few nights ago and it was a big success! Chris and I ate the whole batch and I bought more today to make it again. It only requires a few ingredients and it’s pretty low maintenance once you assemble everything in the baking dish.
Chris and I both love mashed potatoes. We’ll eat them along side a green salad for dinner or with grilled fish or sausages. We even put leftovers inside grilled paninis with roasted chicken, mustard and tomatoes. This recipe for Cauliflower and Potato Mash with Parmesan is so delicious you will want plenty of leftovers.
These…are amazing. Chris and I bought a bunch of apples and were thinking about how to use them up. He came up with the idea of crunchy apple chips. I was skeptical they would actually become crispy in the oven, but these turned out like potato chips, but with flavors of fall – apples and cinnamon.
Sweet Potatoes are on almost every super food list. They are an excellent source of vitamin A, and a very good source of vitamin C and manganese, and a good source of copper, potassium, and dietary fiber. Additionally, they are full of antioxidant nutrients, anti inflammation properties, and blood sugar regulating benefits. And did I mention, delicious?
Roasted broccoli with olive oil and lemon is a simple and delicious side dish. It a great recipe to try with kids or people that don’t love broccoli. I made a version of this for my two young nephews and it was a big success. Roasting sweetens the flavor of the broccoli, and the addition of lemon juice helps to caramelize tops of edges of the florets.
I love making frittatas for dinner because they are quick, easy, and a great way to use leftovers in a new way. For this frittata with kale, tomatoes, and ricotta, I used leftover sauteed kale, finely chopped, tomatoes from my mom’s garden, plus a little ricotta for a creamy bite, and some chopped parsley for garnish. For dinner, I like to serve it with a side green salad and roasted potatoes.
Chris and I both love sweet potatoes. I recently did a post on mashed sweet potatoes and can’t get enough of them. It’s hard to believe that they are so good for you too. The nutritional benefits are numerous, but the highlights are that they are a great source of vitamin A, vitamin C, potassium, fiber and antioxidants.
I had a dish recently at a restaurant with Israeli Couscous. I was inspired to make a more nutritious version of the meal myself at home, and I thought the chewy texture of wheatberries would be similar to the large couscous kernels. I purchased, soaked, and cooked wheatberries myself – for the first time!