We are in full-on summer veggie mode right now. It’s a perfect time to visit your local farmer’s market and pick up sweet corn, tomatoes, bell peppers, zucchini and summer squash. Nothing beats the flavor of veggies that are locally grown. This pasta is a celebration of all those flavors and colors. Serve this on … Farmer’s Market Pasta
Combine salad ingredients in a small bowl. Set aside. Preheat grill to high. Brush halloumi with olive oil on both sides. Grill the cheese for 2-3 minutes per side, or until grill marks form. Once off the grill, squeeze fresh lemon juice over. Place arugula on a serving platter and top with cheese. Garnish with … Grilled Halloumi, Watermelon and Tomato Salad
Party season is here and that means lots of yummy snacks! Onion dip is a classic favorite, but making it from scratch is extra delicious. 1. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook, stirring often, until golden brown, about 10-15 minutes. Season with salt and pepper and … Caramelized Onion Dip
As I sit here eating a whole pound of asparagus (haha) I’m reminded of what beautiful produce we are provided in west Michigan in the warmer months. The asparagus with thicker stems may not be everyone’s favorite, but in this salad they work perfectly for peeling. Serve this with grilled salmon or chicken and a side … Shaved Asparagus Salad
With meat being a little harder to come by these days, I’ve started to include more plant-based meals into our weekly routine. Mushrooms have a meaty texture and add great flavor to this dish. And the creamy green sauce will be your new favorite!If you aren’t a huge fan of mushrooms, you can substitute white … Mushroom Enchiladas with Pepita Green Sauce
I feel like I’ve been eating a lot of pizza lately (as I’m sure many of you can relate to). Today I decided to lighten things up a bit by using broccoli as the base. Sounds weird, but it’s actually quite tasty and a fun way to get your kids (or husband) to eat their … Broccoli Pizza Crust
Even though the weather is still a little chilly out, I have already started to think about spring and all the delicious produce that comes with it. This pasta has a rainbow of veggies and just a touch of cream, lemon and cheese to create a yummy sauce. I used chickpea pasta for even more … Chickpea Pasta Primavera
I’ve always been a mushroom lover. This pasta is pretty much equal parts mushrooms and pasta because I really wanted to highlight their meaty mushroom flavor. The creamy goat cheese that’s added at the end boosts that flavor even more. Serve this with a side of roasted vegetables or with a lightly dressed green salad. … Mushroom Spaghetti with Goat Cheese
Soup is good for the body and the soul on cold wintery snow days when all you crave is comfort food. Canned tomatoes are one of my absolute favorite items to keep stocked in my pantry (especially for soups and stews) because they are super healthy and also convenient when making quick meals. This tomato … Simple Tomato Basil Soup
Frittatas are so versatile – if I have a bunch of eggs and veggies in the fridge it’s a no-brainer to whip one up for breakfast or lunch. I love roasted broccoli and had a block of romano cheese staring at me in the fridge so I figured I would pair the two with some … Roasted Broccoli, Sundried Tomato and Romano Frittata
