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!

Peppermint Kiss Pound Cake

The secret to this cake is the peppermint Hershey’s Kisses. The little morsels are made of smooth white chocolate, but filled with tiny, satisfyingly crunchy pieces of peppermint candy. It takes a bit of time to unwrap all of the peppermint kisses you’ll need, and a lot of willpower not to eat them as you go, but the result is worth it. The already moist pound cake is full of little bits of creamy white chocolate, and the red and white dusting of peppermint kisses on top looks very festive. If you’re looking for something smaller than a pound cake, these would make great cupcakes (pictured is a miniature bundt cake). Enjoy!

Harvest Tabbouleh

Tabbouleh is a delicious, fresh Lebanese salad made with parsley, mint and a little bit of bulgar. This “Harvest Tabbouleh” is a heartier, cold-weather-friendly version of the traditional Lebanese dish. It is a widely variable recipe. No pumpkin on hand? Substitute butternut squash, acorn squash or sweet potato. No bulgar? Substitute quinoa or couscous. No sliced almonds? Use any other toasted nut or seed. No craisins? Substitute finely diced apple. Top with feta cheese for added depth. 

Tomato Potato Pie

After a long summer of half-hearted gardening, the vines around my house are starting to brown. Nights are getting longer and colder and as they do, the garden slows down its once aggressive turnout of bulging tomatoes, glossy peppers and giant squash. 

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