Herby Chicken Noodle Soup

Last week I spent a four days biking across North Carolina with family and friends. It was an incredible chance to challenge the mind and body. We saw the rural areas of the state that are tucked far off our major highways, explored small towns we would otherwise be unlikely to visit and were almost exclusively out of doors for four days and nights — a rare opportunity in this day in age. 

Bulgur Lentil Bowl

As a plant-predominant eater, lentils are a staple of my diet. With protein and carbohydrates, plus plenty of vegetables, this bulgur lentil salad is perfect for weekday lunches. It is also particularly appropriate for fall because it can be eaten warm when the weather is brisk, or cold on the days when summer weather lingers in the air. The creaminess of greek yogurt or feta cheese is a great topping for the dish. 

3 Cantaloupe Recipes

This time of year is arguably the best for fresh produce. Gardens and farmers markets are overflowing with tomatoes, squash and zucchini, leafy greens and spicy peppers. With the heat hitting its peak in mid-august, it’s also a great time to create fresh, light, easy meals with all of that produce. Late summer meals have the good fortune of being assembled, rather than baked, cooked or boiled. The right amalgam of flavors can create a satisfying meal out of all fresh ingredients. 

Lentil Walnut Bolognese

Two weeks in Italy eating pasta for one, if not two meals per day did not dampen my craving for the food. If anything, it increased the fervor for creating delicious, elemental pasta dishes using (mostly) healthy, whole ingredients. 

Lemon Pistachio Cake

I made this dessert for Mother’s Day last weekend and it was a big hit. The cake is not overly sweet but is full of flavor and pairs well with the light, tangy mascarpone frosting. Sans frosting, it would serve as a nice sweetbread for breakfast or brunch. But, if you’ve never had mascarpone frosting, it is a magical delicacy you don’t want to miss out on. Enjoy!

Red Lentil Salad

Lentils have been an important staple of human diets for millennia. Evidence of domesticated lentils have been found on the banks of the Euphrates River, in what is now northern Syria, dating back to 8000 BC.

Easy Arugula Pesto

The name pesto comes from the Genovese word pesto, meaning to pound or to crush. This refers to the traditional manner of making the sauce using a mortar and pestle. According to the sticklers, this type of preparation is important to release the full flavor potential of both basil leaves and garlic. So if you’ve got a mortar and pestle on hand, wonderful. If not, this recipe works just fine in a blender or food processor. 

Whole Wheat Strawberry Muffins

I love a good homemade muffin, no matter the filling. We're not quite into strawberry season yet, but we're close! Furthermore, strawberries are on sale at the grocery store. With food prices being so high right now, I am trying to use items that won't break the bank. I created this recipe years ago but only recently revisited it. If you love muffins and enjoy the flavor of strawberries, you should try this scrumptious recipe. 

Basil Green Pea Hummus

Basil Green Pea Hummus is a light and refreshing take on typical hummus. It is made in the same style as traditional hummus using garlic, tahini, lemon juice and chickpeas, but the addition of basil and green peas make this version a bit lighter in texture and brighter in flavor. Next time you go to make hummus for sandwiches, veggie snacks or even a charcuterie board, give this one a try. Enjoy!

Sweet Potato Kale Quinoa Salad

Sweet Potato Kale Quinoa Salad pairs nicely with a protein of choice for dinner. However, the leftovers are even better used for lunches and snacks in the days to come. You can substitute several ingredients in the salad to customize it to your liking. Enjoy!

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