Monthly Archives: March 2018

Lemon Raspberry Yogurt Scones

Lemony baked goods are perfect for spring because they add brightness and freshness. These scones are chock-full of lemon zest, which really helps that lemon flavor to shine through. The tart raspberries, sweet sugar topping and the nutty almond flour are an amazing flavor combo. Serve these at your next breakfast or brunch gathering paired

Asian Beef and Napa Cabbage Slaw Salad

I recently became a Costco member (I know, how did it take me this long?) and I am obsessed with all of their healthy options. Last night I stocked up on all the organic beef, turkey and chicken. This lean ground beef is grass-fed so it has a good amount of omega-3 fatty acids, making

Citrus Chicken with Muffuletta Olives

Fresh citrus adds wonderful flavor and brightness to so many dishes. I love using a ton of citrus zest in my marinades so the meat can really soak up those citrus notes. The olives in this dish add a salty bite and beautiful color. I served mine with quinoa and roasted green beans, but this

Veggie and Peanut Lo Mein

As a veggie lover, this meal is one I love to make because it’s flavorful, fresh and filling. This is a great one to keep on-hand for busy nights where you are on a time crunch but still want a meal that is nutritious. The edamame and peanuts provide healthy fats and protein as well

Crispy Parmesan Potato Skins with Bagna Cauda

We absolutely love salty foods in our household. In fact, I think Josh stocks up on olives at least once a week. So when we went grocery shopping this week he was super intrigued when I put anchovies in the cart. If you haven’t heard of bagna cauda before, it translates in Italian to “hot

West African Chicken and Peanut Stew

Anyone who knows me well knows that I am obsessed with peanut butter. In fact, I’ve taught cooking classes that are completely centered around it. Most of us only think about using peanut butter in breakfast dishes and desserts, but I’m here to change your mind on that. The peanut butter and crushed peanuts in

Fried Plantains with Chipotle Pineapple Guacamole Dip

Whenever I’m on any sort of tropical vacation, I look forward to finding plantains on the menu. And while they are readily available at our grocery stores, I often forget to use them (which is sad because they are so tasty!). Plantains look like bananas but they are almost always cooked before they are eaten.

Turkey Taco Salad with Jicama, Mango and Radish Slaw

I recently attended a food and wine event and while I was standing at one of the tables I overheard someone asking what jicama was. This is why it’s important as food professionals to educate everyone about different types of foods. Jicama is in the root vegetable family and tastes like a savory apple. It’s

Black Rice and Sweet Potato Salad with Smoked Paprika Vinaigrette

I recently discovered black rice while strolling the grocery aisles and was very intrigued to try it. Once I found out how nutritious it was, I was even more excited. Also known as forbidden rice, this type is rice is an ancient grain that is high in fiber, protein and antioxidants. In fact, it contains

Warm Goat Cheese Dip with Fig Jam and Balsamic Onions

Whenever I see warm goat cheese on a menu, I can never resist. It’s so incredibly tasty and pairs perfectly with wine (my favorite is sparkling). I went with baguette bread toasted in olive oil for my dippers, but this dish can easily be made gluten-free by swapping out seedy gluten-free crackers and veggies for