Did you know the recommended serving size for meat is only a few ounces? Think about seeing a steak that size of a few matchboxes on your plate – that’s just disappointing. I love this recipe because it supplements a smaller amount of high-quality steak with fresh baby spinach, a creamy sauce made with lots of meltingly soft onions, mustard, garlic, and blue cheese, and springy, nutty-tasting, al dente Hodgson Mill Whole Wheat Bow Tie Pasta. Suddenly, one good steak can satisfy three or four people. Read More »
I will make no apologies for the decadence of this recipe. Sometimes, baking needs to be an out-and-out splurge – even gluten-free baking. (Calories don’t count on Valentine’s Day, right?)
I just adore the combination of hazelnut and chocolate.: chocolate hazelnut spreads, Baci® chocolates, anything that combines the sweet nuttiness of hazelnut with dark, rich chocolate. . . I can’t resist it. I’ve tried.
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As much as I love baking pies, they take time that I don’t always have around the holidays. Thanksgiving is about spending time with family and friends and sometimes that means I need to take a short cut or two in the kitchen so I can be a part of the festivities. This is where my friend the tart pan comes into the picture. You can make this Pumpkin-Pecan Tart with Whole Wheat Crust in just a few simple steps and have a Thanksgiving-worthy dessert every bit as delicious as a traditional pumpkin pie. Top it with some Spiced Whipped Cream and this tart will fast become one of your new favorite recipes. Read More »