Cranberry juice and spiced rum give sangria a festive twist for the holidays; rum glazed carrots are a great addition to any meal! I hope you all had a great Thanksgiving! Mine was pretty perfect – I got plenty of time to catch up with my family on Thursday, then relaxed for the rest of […]
These two-bite potato skins stuffed with blue cheese, hot sauce, and cheddar are the ultimate game day snack! Yeah, so these mini buffalo-blue potato skins happened… and they’re every bit as awesome as I hoped they’d be! We went out for lunch at my favorite diner the other day and for some reason the […]
This salad has a surprise ingredient: pasta!
Pasta isn’t a salad ingredient that you typically see here in the northeast. The only other time I’ve seen it was when I was in Minnesota last spring, and from what I can tell it’s a midwest thing. I kind of love it though! It adds a nice chewy component to the salad and bulks it up to make it more filling – in fact, that one little bowl was more than enough for me for dinner.
This quinoa salad might not look like much, but it’s deceptively flavorful! The simple combination of quinoa, blanched green beans, and grape tomatoes gets BIG flavor from a Tibetan herb dressing loaded with ginger, cilantro, garlic, and a hint of spice. Top it all off with a few slivered almonds and you have a lunch […]
Baked taquitos are one of my absolute favorite things to make – and eat! Roll just about anything into a tortilla (chicken and spinach? buffalo chicken?), add a little cheese, and bake it until it’s crisp and it’s pretty much guaranteed to be awesome.
These summer vegetable taquitos are my favorite version yet, and I’m so excited that I can finally share them with you! It’s perfect timing, too: summer product is at its peak right now, and these really take advantage of all those vegetables and highlight it in a new way.
Plus, if you’re up to your ears in zucchini, this will take two of them off your hards. That’s right – no need for zucchini bread this week!
(You can also adjust the filling based on whatever vegetables are in season. In the winter, try substituting mushroom and kale for the zucchini and spinach.)