When I was a kid, we had a cluster of wild asparagus growing in our back yard. I used to sneak out and eat it right out of the ground. It was so crisp and fresh. Every time Spring rolls around I think of that wild asparagus, so I’m making a fresh asparagus salad in…
Introducing the distinguished pomegranate and the illustrious avocado…and here the twain shall meet. If you have not tried this daring duo, I highly encourage you to do so. Your mouth will water. This recipe has such a perfect mixture of sweet, tart, and salty, you’ll wonder how you could have gone all this time without knowing about it. And the…
It’s back to school month, which also means soccer practice, piano lessons, and ballet–and all are happening right around dinner time. You don’t want dinner to take a back burner (forgive the pun), so let the slow-cooker do the work! And when everyone comes home from practice starving, you’ve already got it covered. This recipe is super yummy and very easy….
This topping works great with just about any dessert or yogurt of your choice. Or you can put it on my famous multigrain blueberry oatmeal waffles! The lemon juice in this recipe picks up the raspberry, and the maple syrup mellows out the tartness of both. You can also use agave or honey instead of the…
This dish was inspired by a trip to Costco. I saw something similar in the refrigerated section, but I knew I could make three times the amount for cheaper. And healthier to boot. So I did. I recommend using my no-fuss homemade dressing to give it a fresh taste. It beats store-bought dressing, and you can make extra dry…
