Mole Poblano with Tilapia and Brown Rice

One of the sauces that's long been on my To-Do list is Mexican mole sauce.  It hadn't been top of mind though until I came back from Mexico City with a couple of chocolate bars that turned out to be the key ingredient to a traditional Oaxacan mole sauce.

Curried Lentil Burgers

Sometimes I get a craving for Indian food.  Sometimes I get a craving for a good veggie burger.  This is the answer to both.

Red Cabbage & Carrot Salad with Yogurt Dressing

How often do you find yourself with a head of red cabbage where you've only used a portion of it?  A good sized head of cabbage yields a lot of shredded goodness.  Whether you have one from your CSA, or picked one up just to use a small amount for some tasty fish tacos, here's an idea for how to use what remains.

Pressure Cooked Risotto with Pancetta and Kale

Risotto is a popular dish in our house.  It's creamy, it's warming, it involves a bottle of wine to drink while you slowly stir the rice. And since it takes on flavors so well, it has endless possibilities for how it's prepared.  But is there a quicker way to make it that yields that same result, but doesn't involve continuous pouring and stirring?

Pressure Cooked Bone-In Ham with Maple-Honey Glaze

The most amazing part of this recipe is just how moist the ham was after it was pressure cooked.  Sure, saving an hour of cooking time was nice, but not having dried-out ham was the best.

Mashed Sweet Potatoes with Ginger and Orange

Some time ago, we swapped out sweet potatoes for white potatoes when it comes to all things mashed.  You don't need me to tell you about all of the nutritional reasons for this switch, but I would like to share some ideas based on our favorite way to make mashed sweet potatoes.

Mashed Sweet Potatoes with Orange and Ginger