Mar 27, 2015
Roasted boneless leg of lamb seasoned with rosemary, lemon juice, Dijon mustard and garlic is a succulent Easter delight that truly celebrates Spring.
With Easter coming soon, I am re-posting this easy, crowd-pleasing dish from the archives because I LOVE lamb, not just for Easter, but any time of the year.
If rosemary is not your thing, you could use other fresh herbs such as thyme or oregano. Ask your butcher to trim off all the fat for you to make this easier. I like to roll and tie the lamb myself so I can season the inside as well as the out. If you are nervous about doing this, you can just have the butcher do it and just season the outside.
To compliment the lamb, serve it with Teeny Tiny Potatoes with Rosemary and Asparagus with Dijon Vinaigrette for a Skinny Easter Feast, and don't forget the cupcakes!
Mar 26, 2015
This beautiful apple and cabbage slaw is sweet, bright and crisp, the perfect side dish to any meal and great to bring to a potluck.
You don't need a spiralizer to make this, you can of course core and cut the apples into thin strips, but if you have one, use it because it's so much easier and quicker to do! No coring, and the seeds just pop out. II used the thicker blade on my Paderno Spiral Vegetable Slicer to make my apple zoodles, which are not just for zucchini!
I just remove the stems and place the thicker end in the little spokes for a better grip. Then spiralize and quickly add the dressing so the apples don't brown (lemon juice works too).
The poppy seed dressing is the perfect finish to this slaw, hope you enjoy!
Mar 24, 2015
This healthy salad is a great way to jump start your Spring! Quinoa, black beans, mango and vegetables with cilantro and lime juice – a delicious combination perfect for lunch or as a side dish. (perfect for Meatless Mondays!) Leftovers are great, the flavors only get better the next day.
This recipe is from the archives, since the weather is getting warmer I find myself craving more salads and lighter dishes like this. It's packed with vitamin C, vitamin A, fiber, folate, iron and lutein so it's not just tasty, it's good for you.
This recipe is from The Plant-Powered Diet by Sharon Palmer, RD who I met in California on my trip to the Dole Blogger Summit. A great book if you're are interested in adding more vegetables and plant-based foods to your diet.
Mar 23, 2015
I love the combination of this simple salad of asparagus, hard boiled egg and bacon tossed with a Dijon vinaigrette – it has Spring written all over it!
I'm sharing this from the archives because asparagus is in season right now, and this is one of my go-to salads this time of year. Asparagus and eggs are a match made in heaven, but not just for breakfast, it's great for lunch too! I always keep hard boiled eggs on hand in my fridge to use throughout the week, therefore this salad came together in less than 10 minutes. It's perfect to pack for lunch, and you can easily double or multiply the recipe to feed more. It's also very inexpensive to make, low-carb, high in protein and fiber and perfect for gluten-free and Paleo diets.
Mar 21, 2015
You're going to LOVE these baked eggs, baked in a nest of spaghetti squash which has a flavor similar to hash browns. Perfect for breakfast or brunch, and because I love my eggs with sriracha, I top mine with a few dashes just for an extra kick, totally optional of course.
This recipe calls for cooked spaghetti squash which you can either roast in the oven cut side down in a baking dish at 375°F for 1 hour, or the quicker way is to pierce it all over with a fork, then microwave until the skin is soft, about 2 to 3 minutes per pound. Remove the seeds and scrape the strands with a fork. Because I had the time, I did this on the oven.
Mar 17, 2015
I think it was on an episode of MasterChef Junior that I heard the quote "what grows together, goes together" which makes so much sense. Zucchini, tomatoes and basil are just made for each other, you can serve as a side dish, as suggested, or even as a main dish topped with some grilled shrimp or chicken.
I've been using the thicker blade on my Paderno Spiral Vegetable Slicer to make my zoodles (zucchini noodles). I like the larger noodle because it has more of bite and I'm careful not to overcook them so they don't get soggy. Under two minutes is all they need, then I quickly remove them from the hot skillet or they will keep cooking.