Chicken and Pepper Pasta {+ Marzetti Giveaway!}

Grilled Chicken and Pepper Pasta-3

Grilled Chicken and Pepper Pasta

Spring is finally here! It was so gorgeous this weekend that I wanted to spend every second possible outside. From the looks of my blog analytics, we’re all on the same page… there weren’t very many people looking at recipes this week and I definitely don’t blame them. I have the perfect recipe for you though – it takes practically no time or effort at all. If you have a burner on your grill, you can even make the whole thing outside (and it will be done in even less time, since those grill burners are so hot that they bring water to a boil in the bat of an eye!)

Crunchy Salmon Salad with Sriracha Dressing

crunchy salmon salad-2-3

crunchy salmon salad-2-3

I might have a problem: I might be a little sriracha-obsessed. That bottle up there? I bought it last week and it’s already almond have gone. I’ve been finding ways to sneak it into things left and right. When I originally came up with the idea for this salad, I envisioned a creamy avocado-lime dressing. You see how that turned out, right? No avocado in sight; instead, I dressed it with a spicy mixture of yogurt, sriracha, and lime juice. And I don’t regret it for a second, because the dressing kind of made the salad.

Perfect Pairings: Pistachio + White Chocolate Biscotti

pistachio and white chocolate biscotti from healthy-delicious.com

pistachio and white chocolate biscotti from healthy-delicious.com
Hot and Sour. Sweet and Salty. Creamy and Crunchy.

I spend a lot of time thinking about various flavors and textures and how they’ll work together. Cooking is a lot like art: colors that are next to each other are pretty and soothing; flavors that are close to each other work together, but can be bland. Contrasting colors (across from each other on the wheel) give a big intense, impact; contrasting flavors give a recipe its “wow factor.”  It’s why bacon goes so well with chocolate and pineapple’s so delicious in spicy curry.

{Fat Free!} Golden Squash Biscuits

fat free butternut squash biscuits from healthy-delicious.com

fat free butternut squash biscuits from healthy-delicious.com

The first time I made these biscuits, this past fall, they were kind of a fluke. I was working on a freelance assignment about sneaking extra vegetables into food and I ended up with some pureed squash left over at the end of the day. I decided to use it in place of the butter in my favorite baking soda biscuit recipe, just to see if it would work, and was surprised to find that it was my favorite recipe of the day!

Farro Risotto with Roast Mushrooms

farro-risotto-with-roast-mushrooms-3 copy

farro risotto with roast mushrooms from healthy-delicious.com

Do you ever have one of those days where by the time you get home from work you’re so tired of thinking that the idea of cooking dinner seems like a form od cruel and unusual punishment? (Please tell me it isn’t just me!) I’ve been having a lot of those lately, which is why there was a full week between the time I bought the ingredients to make this farro risotto with roasted mushrooms to the time that I actually made it. 

Of course, once I did make it, I regretted waiting so long. The recipe is so simple and requires almost no thought at all. And those roast mushrooms… have you ever had roast mushrooms? They might just be the things that dreams are made of. The flavor gets concentrated in the oven, making them super earthy and woodsy. They add so much flavor to the risotto that you hardly need to add anything else at all! (Of course there isn’t much that can’t be improved by topping it with a poached egg!)

Braised Lamb with Apricots

braised lamb with apricots from healthy-delicious.com

braised lamb with apricot With sweet dried apricots, bright lemon, and fragrant spices, this braised lamb is the perfect way to bridge the gap between winter and spring.

I thought I was headed to Morocco with this recipe, but I took a wrong turn somewhere along the way and ended up somewhere closer to India. No matter, it was still delicious even if it wasn’t traditional. This recipe takes a little longer than most of my dinners, but it’s mostly inactive time. You probably won’t want to make it on a weeknight unless you don’t mind eating late (I’m ready for dinner at 5:30… which doesn’t usually work out well since I don’t get home until closer to 6!), but it’s the kind of recipe that can easily be made ahead of time and reheated when you’re ready for it. I made this on a Sunday with plans to eat it on Tuesday, and it was so nice to come home and not have to worry about cooking. I just moved the pot from the fridge to the stove and, in the time it took to boil some rice, dinner was ready.