AVOCADO CORN SALAD

AVOCADO CORN SALAD

This salad brings together many of our favorite foods. For example, we pretty much adore avocados. They are on our short list of miracle foods for their healthy fat, fiber, and vitamin content. They also pack enough protein to leave you feeling satisfied without weighing you down.

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ROASTED ASPARAGUS

Roasted Asparagus

To keep asparagus fresh after purchasing, trim a half inch from the stems and arrange in a glass filled with an inch of water and refrigerate until ready to use.

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QUINOA LENTIL SALAD

Quinoa Lentil Salad

The first time I had quinoa (KEEN-wah), it was at a relaxing lunch with Mark at Rhubarb, in Asheville, North Carolina. It was served over wilted spinach and I was immediately hooked. My version is subtly dressed, allowing it to top various greens or to serve as a simple side.

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BAKED BEETS WITH PISTACHIOS

Baked Beets With Pistachios

I know, I know… who wants to eat beets? At least, that is what I always thought growing up. Then again, my only experience with them was through a can opener.

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TURKEY DRESSING

Turkey Dressing

My mom used to make this every Thanksgiving for my dad. As a child, I peeled the crusts from store-bought bread, buttered each slice, sprinkled seasonings over top, and then helped tear up the pieces. When Dane and Jessi were little I had them do the same.

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ROASTED CARROT STICKS WITH ONION

Roasted Carrots with Onion

There are boiled carrots… and there are roasted carrots, and they aren’t even the same vegetable.

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HARICOTS VERTS WITH PIGNOLI

Haricots Verts with Pignoli

This dish was inspired by our extended stay at the Westin in Sydney, Australia. The club lounge offered them every morning with breakfast.

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