Polenta always reminds me of my Croatian grandfather because he ate it all the time – topped with rabbit stew or something else of old-country ilk. I wonder if he would’ve liked this sausage and red bell pepper casserole?
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I’ve always wanted to try cooking with lavender, and I’ve always wanted to make baked pears, so that’s pretty much the origin story behind this recipe. Man, cooking with lavender – not exactly for the faint of heart. That stuff is potent!
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Eating this mozzarella and roasted garlic white bean dip is like jumping into a vat of cheesy-gooey-garlicky deliciousness that you never want to leave.
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My mom was the inspiration behind this pasta bake (hi, Mom!). She was telling me the other day about this quick lasagna she made using premade spinach ravioli, and I thought, hmmm, I can do a whole-eating upgrade on that!
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Chia seeds are pretty much amazing. How are such teensy little things jam-packed with so much fiber, antioxidants, protein, and omega-3 fatty acids? That I don’t know, but what I do know is that chia seed pudding is one of the best guilt-free desserts I’ve ever eaten.
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Sometimes you just need simple. And simple is what I need this week – it’s an insane one for me! So I’ll be subsisting off easy-but-healthy meals like these bell pepper and refried-bean tacos.
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After creating my Pine Nut and Parsley Pesto with Grape Tomatoes and Italian Farro recipe a few weeks ago, I was anxious to create another dish using this chewy, pasta-like grain. I also had just picked up a few cartons of some lovely grape tomatoes at my favorite Italian market and was really, really excited to use them (tomato season is here again – yay!). So I created this Italian Farro with Sausage, Grape Tomatoes, and Pine Nuts recipe.
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This white bean and fresh thyme hummus makes the perfect appetizer to bring to a spring soiree. It’s easy to make and incredibly addictive.
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I got the idea to create a shepherd’s pie with a Mediterranean influence by brainstorming about some of the ingredients that traditionally comprise the dish and wondering what I had in my pantry that I could swap for them. “Well, lentils are sort of round, and I have those,” I mused, thinking about what could be a legitimate substitute for corn and peas, two typical components. Not that similarity in shape is necessarily any indication of a sound substitution!
