Vegetarian

I made these fun little rice balls for our Wine & Design event, to serve alongside my Asian Ginger Meatballs. It was one of those things I pondered and pondered …

April is such an emotional month in my part of the world. By “emotional”, I mean ups and downs in weather are so totally unpredictable and wild. One day might …

Adapted only just very slightly from Lauren Kelly, Nutritionist This baked oatmeal is like a giant oatmeal cookie laced with peanut butter and chocolate. What could be better, or more comforting, …

This post is for those of you who buy hummus at the store. I used to do that. I was convinced there was no way I could make hummus that …

I get food inspirations at the oddest moments. I was driving around town the other day when the idea of a grilled cheese egg in a hole popped into my …

with tomatoes and basil … adapted from Real Simple (and my sister) When my family gets together, no matter what the occasion, the conversation always turns towards food. It’s been a …

Here’s another recipe I made for the Wine & Design event last Friday … I didn’t expect these Spinach Asiago souffle cups to go so quickly, but they were gone …

One more for Cinco de Mayo: a simple breakfast  quinoa with Mexican flair. I had this for breakfast yesterday while I was working on that Cinco de Mayo collection. It …

Some little voice inside of me told me I needed to make Romesco sauce again. It’s a marvelous sauce … the kind that I would lick off the plate, regardless …

with Heavenly Cream Cheese Frosting Are they muffins or cupcakes? I always wonder what IS the difference … are they cupcakes if you frost them? Or is there some other …