French Toast on its own can be a real treat. Throw in some bananas, nutella and fresh berries and it goes over the top. I originally made this for Christmas Day brunch and recently had it requested for Mother’s Day as well. This is also probably near the top of […]
Month: May 2013
Cilantro Lime Salad Dressing
When the seasons change to warmer weather, it’s also a great time to switch out to bright, seasonal salad dressings. Less balsamic and red wine vinegar, more lemon and lime juice. The same goes for fresh herbs. Which makes this great, simple dressing something you’ll be pouring all week There’s […]
Sausage, Red Quinoa and Egg Breakfast Skillet
“Can we have more quinoa for breakfast???” OK, so that isn’t exactly a real question that I get asked. But there’s no reason it shouldn’t be. This fiber rich breakfast is full of all sorts of tasty morning favorites: eggs, sausage, tomatoes, cheese, onions & peppers. The red quinoa is […]
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. How […]
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. If you’ve read the write-up of my Loaded Veggie Quinoa Sliders, then you’ll know my feelings on the frozen veggie burger market. It’s not that great. […]
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 […]
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. Since traditional way is labor intensive, I found […]