This is a hearty broth made with slow roasted mushrooms and has very deep and developed flavors. I had some mushrooms to use and wanted to try something different with them. This is a recipe for someone who wants to spend the day making the house smell amazing!
Fresh, healthy, and oh-so-eye appealing, this Cran + Berry Tart is a delightful twist on a fine French pastry dessert that delivers a blast of sweet-yet-tart berry goodness in every flavor-explosive bite!
A delicious comfort food that can be enjoyed anytime of the year.
This recipe is perfect for your Meatless Monday or Taco Tuesday! These tacos are so filling and flavorful, you won’t even miss the meat!
Remember those Red, White, and Blue popsicles? Well, this sorbet is inspired by them, and is a great hot weather treat (not to mention being really pretty!). But, unlike the popsicles, this sorbet is made with no artificial colors or flavors, and it has a decidedly mature flavor profile. Fresh, tart, and herbal, this sorbet has 3 layers (strawberry-black pepper, lemon-sour mix, and blueberry-thyme) and the flavors all compliment each other.
Healthy, delicious and velvety; this versatile carrot-ginger soup is perfect for any occasion. It can be served hot or cold and I must admit that I love it chilled, as it is so light and refreshing. If serving chilled, refrigerate at least two hours before service.
Note: this soup can be made well in advance or frozen for later use.
This vegan truffle is a healthy alternative to the decadent chocolate truffle. The recipe can be modified and used as a torte, cake, entremet base, or shaped into a bar for a healthy snack; the possibilities are endless.
Note: the healthy dried fruit base can be prepared in advance and frozen for up to 3-4 months.
Sesame Chicken is one of my all time favorite Chinese take-out dishes. Despite my affinity for it, the summer is slowly approaching and I’m doing everything I can to cut unnecessary calories and fat, without compromising flavor. For example, although we’re breading our Cauliflower, we’ll avoid a ton of excess fat and calories by baking our florets instead of frying them. Even though this is a healthier choice than traditional Chinese take-out, no flavor or comfort factor is compromised.
I recently tested this recipe on my family for Cinco De Mayo. My family has many different types of eaters (vegans, pescatarians and meat) , so I decided to create a taco that tastes like a steak but is indeed a delicious fish. This recipe is sweet, salty and spicy.