While everyone around the U.S. is happy that Spring has begun, apparently Boston didn’t get the memo, considering we woke up to about 5 inches of snow. So, before I get too excited about all the spring foods and my garden which will be overflowing with herbs in just a few short…months, I wanted to … More Roasted Carrots with Feta and Pomegranates
Whenever I’m craving something a little decadent, but know I need to get some greens, this is my go-to recipe. I know, kale is NOT decadent on its own…but the bacon and spices compliment it so well, that I actually really enjoy this preparation. All you need is a TON of kale, bacon, and some … More Bacony Kale
The last time I posted a carrot recipe, it was one of my all-time favorite recipes ever. Again, I found myself at Trader Joe’s staring at the multi color carrots and was reminded of that lovely salad. I made it last week and am still enjoying today! With the leftover carrots, I decided I’d give … More Spicy Maple Roasted Carrots
Ever since I increased my zoodle consumption, I’ve been buying zucchinis by the dozen. While I do love my replacement noodles, I wanted to find some other ways to use up what Andrew would call an excessive amount of zucchini. I came across these zucchini chips and I knew I was sold. Back when kale chips had their … More Zucchini Chips
Typically when I think of cornbread, I think of spicy, bacony chili, football, and winter. However, there’s a whole other side of cornbread that pairs with BBQ, grilling and sunshine. Basically, I have come to realize that cornbread is the perfect year round side dish. Ever since I discovered cornbread made in a cast iron skillet, … More Cheddar, Scallion and Bacon Cornbread
Though I strongly believe that self-improvement can and should be made year-round, the new year always makes me do some reflecting on the things I’d like to do better for the year ahead. This year, I vowed to eat more nutrient-dense fruits and vegetables. I have always heard, the more colorful the produce, the more nutrition … More Carrot and Feta Salad
If 2012 was the year of the cupcake, then 2014 has been the year of the brussels sprout. I’ve had them prepared every which way: roasted, fried, sautéed, shredded raw, and the 2014 brussels sprout is nothing like the boiled, mushy, stinky green I remember from my childhood. One of the most popular items to add to brussels sprouts … More Brussels Sprouts with Pecans and Maple Syrup
Crunchy Salty Sweet 