The original version of this dish was made with ground beef and breadcrumbs, which is delicious but not as healthy as I wanted today. I had some leftover cooked quinoa in the fridge, so I decided to sub that in for the breadcrumbs. It’s not exactly the same texture, but I actually like it just as much as the meatball-like original. The eggplant is a fantastic vessel for this delicious meaty filling, and the tomato sauce on top keeps it moist. I’ve also used the same stuffing in zucchini, and it’s just as delicious– those were gone too fast to even take pictures. Read more
The first herb harvest from the boxes on the deck was a perfect excuse for a Sunday frittata. We’ve fallen into a habit of just making various scrambles when we want eggs, mostly because it requires no patience. There are a lot of egg options when you’re willing to wait a few more minutes, but a majority of them involve bread which I’m trying to cut out for the time being. Frittatas are a little more exciting, and I’ve made endless varieties of these. Read more
Roasted chickpeas make a great healthy snack that you’ll want to make in large batches. They’re great for parties, pre-dinner drinks, or a mid-afternoon snack, and you can change the flavors for a different kind every time. If you don’t like them quite as crunchy, you can take them out before they start to brown, but I really liked them crunchy and almost dried. Add these to your snack repertoire right now, they’re just that good. Read more
This salad is all about contrasts, and the way they work together to make an interesting dish. Warm carrots combine with cool, creamy avocado. Crunchy toasted seeds add crunch and the citrusy vinaigrette brings a brightness. I’ve changed the spices a bit, as well as adding more greens to create my own version of ABC Kitchen’s Carrot and Avocado Salad. It’s definitely going to become a year-round staple for me, and I love that it can serve as a light lunch all by itself. Read more
Every once in a while, we try to go without too much gluten or flour-based foods. This means cutting out most bread, pasta, and baked goods. I usually don’t go so far as to make baked goods with gluten-free flours, just because it feels like it’s missing the point. Sometimes though, I just want to cheat a little and have something yummy and baked. That’s when I turn to almond flour, which is really just finely ground almonds. I sometimes substitute some of the flour in my favorite recipes with almond flour too. The combination retains some of the original texture, but gives it a more toothsome, chewiness that works really well for things like cookies.
This cake was surprisingly delicious and incredibly easy. The fresh, sweet glaze is not too cloying because the whole citrus gives a slightly bitter undernote. The great thing about this cake is how moist it is, and it only gets better as it sits and the glaze intensifies. And who wouldn’t want a piece, with that lovely golden color and glistening glaze? Read more
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This Spaghetti con le Sarde is one of my favorite pastas, and it was one of the highlights of our Feast of the Seven Fishes at Christmas. The Sardinian flavors are the perfect blend of salty and sweet, and they soak into the golden strands of whole wheat spaghetti to create an easy but spectacular dish. This is similar in flavor to my Sicilian Pantry Pasta, but the fennel adds a nice vegetal note. I’m not usually a big fan of fennel, but it loses its licorice flavor in this dish and adds the perfect undertone in flavor. Read more
I’m always looking for good meatless recipes, since we like to have one or two meatless nights a week around here. When I came across this recipe, I thought it looked fantastic. I love everything about crab cakes, and I thought a similar veggie version sounded great. But the result was a soggy mess. Read more