With all the entertaining that’s been going on, most emphasis goes into what’s on the cracker. This week’s recipe offers a different take on the importance of the cracker.
You are worth it! Do something really great for yourself and see how well your body rewards you.
In this version, carrots and fennel take center stage to give an interesting, warm fennel flavor with the slight sweetness of carrots. When cooked properly, risotto is creamy on its own, but I did dip into some Manchego cheese for a bit of extra salty creamy goodness. Not only does it taste good, but it develops a gorgeous golden color.
Binge season is upon us; there is no reason to try to deny it. But you can fight it, deliciously.
By Monique Costello on December 7, 2014
This dish plays like a warm salad but feeds like a hearty, meaty dish. I’ve used both acorn squash and butternut squash, and they are both great in this dish. Use both for the best variety. Any grain would work in this salad. Try brown rice, farro or wheat berries.
By Monique Costello on November 30, 2014
The sauce is so creamy you won’t believe that there isn’t cream or cheese in it. Just healthy avocado, roasted pepper and raw pumpkin seeds. Yes, pumpkin seeds. I used them as my tahini base instead of sunflower seeds. It’s a tasty way to get your zinc in. Once you make this sauce, you might start using this on your salads, as a sandwich spread or as a dip!
By Monique Costello on November 24, 2014
Instead of ending your Thanksgiving meal with a pumpkin, perhaps this is the year to start with it. Pumpkin 5 Spices Soup with Orange Pepper Cashew Cream, a deliciously healthy pumpkin soup.
By Monique Costello on November 16, 2014
Mixing breakfast with typical dinner items gives me great pleasure. Why do we not have pancakes in the evening and pulled pork in the morning? Who imposed these limits? I for one am not going to follow them.
By Monique Costello on November 9, 2014
I can’t stop trying to eke out a few more days on the grill before Snow Miser rears his pretty blue head. Once again I found myself with a spaghetti squash, so I cut in half, scooped out the seeds and plopped it on the grill to get just a little smoky flavor.
By Monique Costello on November 2, 2014
Wild rice has such an interesting, nutty flavor, and it brings a fun element to any dish and especially paired with the lime coconut milk.
By Monique Costello on October 26, 2014
Here is the thing: as much I love pasta (especially my homemade pasta), I need to also find ways to replace pasta noodles for a healthier, gluten-free lasagna option. I’ve done the classic substitutes of zucchini, eggplant and beets. But then I came across an idea to use an egg white “crepe”…. wha?
I’ll take whatever is left over from the night before and top it with a runny egg. It’s simple, tasty and a genius way to use up left overs while getting in good fats, protein and carbs.