spinach

Winter Market Buddha Bowls with Potato, Quinoa and Beets

February 8, 2017

This post is sponsored by Idaho®Potatoes. All opinions are my own.

Potatoes. Everyone loves them and they are available year round. However, I’m sure you get stuck in the same potato rut like I do. You need new ideas! Well, this one is our new “Go-To”. It has tons of veggies, it’s healthy, it’s gluten-free and if you leave the egg off, it’s vegan.
We all have a piece of that or a hunk of this in the fridge just waiting to get used up in something , right? Here is the perfect way to use up a few of those ingredients that are hanging out patiently awaiting their destiny.

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One Pot Chicken Pasta with Creamy Sun-Dried Tomato Sauce

February 5, 2017

One pot meals are a lifesaver. Whether it is a special occasion or a busy weeknight, getting dinner on the table quickly, with a minimum of dirty dishes is always a win in my book. This one pot chicken and spinach pasta with creamy sun-dried tomato sauce is a crowd pleaser every single time.

I’m going to come right out and say it: I’m not a big Valentine’s Day person. There. Judge me if you must. I do however, enjoy making a nice meal for the one I love. We always stay in for Valentine’s Day and I’ve done the big, fancy dinners that take hours to prepare and minutes to devour. While that’s lovely and all, I spend half the night in the kitchen. This one pot meal is super delicious and did I mention… ONE PAN to wash? Furthermore, I have better things to do on Valentine’s Day, like eat the entire box of candy.

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Arugula, Butternut & White Bean Salad with Maple Vinaigrette

February 21, 2016

Spicy arugula, creamy butternut squash and white beans drizzled with maple vinaigrette. This is the perfect fall salad.

A few months ago, we were in Vancouver for our honeymoon. Whenever we tell people that we spent our honeymoon in Vancouver, it goes one of two ways: If they’ve never been, they automatically ask “Why Vancouver?” and for those that have been, it’s usually a smile and a sigh. They get it. There’s a reason I had to tell you a bit of backstory… I planned for MONTHS for this trip. Every single detail, including activities and eating. Ok, it was mostly eating… One of the “must do” activities was biking the perimeter of Stanley Park. The weather did not cooperate with us and it rained almost every single day of our trip.

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Lentil Soup

March 8, 2013

I know what you’re thinking. Another soup recipe? Seriously?! In my defense, I didn’t mean to… Honestly. This bag of lentils was meant for a “higher purpose” other than another batch of soup. I had seen a recipe in one of the numerous food magazines that arrives at this address using lentils. It looked so good. It was all gloss and glamour, the kind of photo that belongs tucked inside of a black plastic wrapper. You know the kind of photo I’m talking about. It made lentils look sexy and that my friends is no easy task.

Well, that was my intention. And then a cold front came through. Goodbye sexy lentils and hello lentil soup. So you see, it really isn’t my fault at all that I’m posting yet another soup recipe. Blame Mother Nature, she can take it….

Spinach, Nectarine and Blue Cheese Salad

July 5, 2012

Summer time is when I really enjoy salads. The anemic tomatoes of winter are happily forgotten and replaced with gleaming, juicy, bright red beauties. The delicious, but boring cucumbers can go on hiatus along with their carrot friends.

The same ol’ stuff that routinely finds its way into your salad can go by the wayside to make room for things like stone fruit!

Sometimes we are on auto-pilot and occasionally get stuck in a bit of a rut. Considering all of the amazing things available to us in the summer, this is the time to branch out and mix it up.

Making a salad for dinner is a great option. The clean up is pretty minimal and the ingredients are merely a suggestion. Use it as a jumping off point for an idea; if you don’t like an ingredient, swap it out for something you do like…

Perhaps the most important reason to go with a meal that takes about 10 minutes from start to finish:

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Easy Peasy, Lemon Squeezy

June 3, 2012

It is (almost) officially summer and that means lighter meals. Most of us love cooking and ALL of us love eating (please tell me it isn’t just me), but let’s be honest for a minute… Wouldn’t you rather be outside instead of stuck in front of a stove on a blissfully perfect summer day?

This pasta dish comes together in record time. From start to finish it’s about 15 minutes and then it’s off to the beach or hanging out in the backyard. There is no heavy sauce here, just a light “vinaigrette” that comes together from the oil of the sundried tomatoes & artichokes, a squeeze of lemon juice and a splash of starchy pasta water.

A few big handfuls of spinach give it color and make a healthy addition to the pasta. Spinach is rich in iron and the nutrients are more easily broken down and absorbed by your body with the addition of fresh lemon juice (and it’s just good!)

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Doing My Part to Prevent Scurvy…

January 23, 2012

Every now and then I buy random things and hope I can make something good with the various items that have found their way into my cart. Once in a while I’ll stumble upon something magnificent, on (thankfully rare) occasions it’s been a disaster, in which case the pizzeria is on speed dial and more often than not it’s pretty good, although I’m in no way getting sassy about it…
One of the ingredients that found their way home with me were finger limes.

They are rather interesting… inside the lime are little pearls that resemble caviar. It’s a great garnish for fish, drinks, hors d’oeuvres or even desserts.

A beautiful piece of wild grouper had also found its way home with me in my ever-present quest for eating healthier, so this was my jumping off point. A couple of years ago, on a trip to Punta Cana in the Dominican Republic I had grouper grilled on the beach and that is where my love for this fish was born.

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