Sprout & Pea

I had a ton of scallions leftover from my breakfast the other morning so I spent much of my day today browsing my favorite food porn sites for ideas on what to do with them. By the end of the day, I was craving a veggie-full meal and thought I would just roast them with some other root vegetables and call it a night. That’s when I had the idea to put a little creative presentation spin on one of my favorite dishes, roasted root vegetables with Greek yogurt. Continue reading “Roasted Root Veggie Bundles” »

Yesterday I read this article about potatoes, and specifically purple potatoes, lowering blood pressure and boosting your overall health. Yesterday, I was also craving pizza. Naturally, the first thing that came to mind was the recent potato pizza I had made. So, with my mind set on a purple and sweet potato pizza for dinner, I wandered through the farmers market after work and finally at the very last stand, found some beautiful purple potatoes. Continue reading “Potato Pizza Take Two” »

There’s nothing that I love more than goat cheese, shallots and vinegar. Ok, well maybe there are some things, but these are certainly at the top of my list when it comes to foods that always seem to hit the spot. It’s rare, however, for me to combine all three together in a recipe. Continue reading “Goat Cheese, Shallot & Sweet Balsamic Roasted Fig Bruschetta” »

This dish is inspired by both my mom’s delicious spaghetti squash and a dish i had at a local restaurant a few years ago. Growing up, one of my favorite side dishes with dinner was my mom’s simple spaghetti squash with honey and butter. It was like candy with my dinner, only it wasn’t overly sweet and I was getting my daily veggies in. It wasn’t until I saw a special for spaghetti squash on the menu at Lodge one night that I thought of the delicious stringy vegetable as a main course. With double inspiration in hand, I decided to make my own twist on this, combining my mom’s recipe for spaghetti squash with a few of the toppings from my dinner at Lodge- with a few tweaks. Continue reading “Honey Truffle Spaghetti Squash With Goat Cheese & Toasted Pecans” »

Growing up, my mom was a big fan of black licorice and bought it on occasion as a special treat. I still remember the first time she gave me some to try and how repulsed I was by the flavor. I can picture everything about the moment – the mini mart we were in, leaning in to smell the long black candy before I took a bite, eying the perfectly tasty red licorice right next to it wondering why my mom enjoyed this terrible smelling food so much. So, it’s no wonder that my mom never prepared or served me the healthy vegetable with a similar aroma and taste. Thankfully, over the years my palette expanded and one day I decided to give the licorice like fennel a try. Continue reading “Fennel, Leek & Red Beet Salad” »

I’ve been on a fig kick lately and what goes better with figs than cheese? Nothing. So, I decided to combine the two with my favorite green of late, arugula, and make some quesadillas in Ezekiel tortillas. I love the flavor and texture of these tortillas (and all Food For Life products for that matter) and more importantly, they are made from pure sprouted grains. This was an extremely simple dinner to make- all it requires is placing tortillas on a baking sheet lined with parchment paper, adding the toppings, and baking for 35 minutes. Here’s how I put these guys together…

Continue reading “Ricotta, Fresh Fig & Arugula Quesadilla” »