Colorado’s winter-spring waltz has my food cravings all confused. With snow dusting the ground in the morning and hot shorts-ready sun in the afternoon, I don’t know if I want a big bowl of chili or a smoothie.
Kate, you might be thinking, corned beef season ended like two weeks ago. And yes, okay, I’m way late to the party on this one.
Last night I put all my favorite things in a skillet and magic happened. Chicken thighs are poached in red wine yet crispy on top, mushrooms and tomatoes and olives all melt together, and we only have to wash one pan!
Friends! This is it: your one-skillet, family-pleasing, nutritious dinner plan.
Tomatoes on cucumbers on red onion with lettuce and of course AVOCADO is a great base for eating healthy, and paired with provolone makes the best vegetarian sandwich! Here’s the answer for all those veggies in your fridge from good intentions at the grocery store.
January means we’re eating all things green! These baked falafel get their bright-green color from my die-hard favorites, avocado and cilantro.
You know when you’re trying to eat more vegetables, but it’s December and you’re surrounded by so much insanely good food like cranberry brie pull-apart bread and vanilla bean sweet potato waffles that you want to cry? Yeah.
There’s nothing like the rich flavor and tender softness of fresh pasta! Today we’re going to be fearless in the kitchen.
We’ve seriously died and gone to mushroom heaven. Mushrooms, shallots, garlic, and thyme roasted in marsala wine become the most savory-craveable topping for creamy polenta loaded with parmesan.
What a week. What an emotional roller coaster.