Our spinach pesto has all the vitamins and antioxidants you would expect from this leafy green vegetable plus extra virgin olive oil and walnuts. Just add the fettuccine and a generous squeeze of lemon to each plate to make a quick and nutritious pasta meal.
This slow-cooked beef recipe is easy to make, and once the meat is browned and the tomatoes added, it pretty much takes care of itself. Serve it with mashed potatoes or pasta, such as tagliatelle or pappardelle.
This blackberry orange quick bread is so good it can almost double as a dessert. It’s made with extra virgin olive oil for a healthy alternative to classic butter recipes. The addition of orange zest helps balance the flavor of the olive oil and complements the sweet taste of the berries.
We’ve been making this sweet potato recipe for more years than I can remember. It came by way of my husband’s aunt, and it’s one of our holiday favorites. We’ve made a couple of adaptions, but it’s a recipe that I think can stand the test of time. In fact, it’s so good, it can […]
Pickled red onions add a sweet, tart flavor to this easy green bean salad. Blanching the beans keeps them crisp-tender and helps maintain their bright color. It’s a delicious make-ahead side that can be served at room temperature or chilled.
Watermelon gets its bright red color from lycopene, an antioxidant, so it’s a perfect choice for a healthy beverage. This refreshing drink combines the sweet taste of watermelon with freshly squeezed lemon juice. It’s simple and satisfying, and a great way to use up that last big piece of watermelon taking up room in the refrigerator. […]
This side dish is made with fresh corn on the cob, either grilled, or cut from the cob and sautéed on top of the stove. We combine it with mayonnaise, Mexican hot sauce, lime juice, jalapeño pepper, cilantro, and cotija cheese. It’s full of flavor and surprisingly easy to make. Tip Remove the husks and […]
Made with extra virgin olive oil, this quick bread not only tastes delicious, but it has the added health benefits associated with olive oil. The blueberries and zucchini have their own list of vitamins and antioxidants as well. It’s easy to make and tastes even better the next day, assuming that there’s any left the next day.
This pasta dish is perfect as a meatless dinner, a quick lunch, or a delicious side. Roasted vegetables add an intensely rich, caramelized flavor that’s balanced with the light, fresh taste of lemons and parmesan cheese. We use eggplant and zucchini from our garden in this recipe, but you could easily swap in other vegetables like […]
I love the flavor combination of oranges and beets in this arugula salad. It’s a delicious and colorful side that’s both beautiful and packed with vitamins and minerals. Arugula is quite peppery, so I prefer to use a mixture of baby arugula and baby spinach, but you could also use all arugula, or even a […]