By using spaghetti squash instead of noodles, you will be serving your family a healthy dose of vitamins, nutrients and fiber. Simply steam the squash and serve the spaghetti squash {noodles} with the pasta sauce of your choice.
Wednesday, May 7, 2014
Enjoy this decadent side dish of Brussels sprouts warm (mixed with blue cheese, walnut and dried cranberries), or chop up the leftovers and serve them over greens for a cold {sweet & savory} salad. And yes, Brussels sprouts can be decadent.
Thursday, January 9, 2014
My family loves to go crabbing on the Oregon coast and I envision doing even more of it as our boys get older. Once we’re done at the beach we have roughly a ninety minute-drive home to decide what to make with the spoils of our trip. I could eat Dungeness crab plain all day long…
Saturday, October 26, 2013
Use the cheeses of your choice to build these comforting autumn-inspired squash bruschetta. They work as an hors d’oeuvre, a mid-afternoon snack or a {small plate} main course.
Wednesday, September 25, 2013
Highlight the tastes of the summer garden with these heirloom tomato rounds topped with pesto and broiled to perfection with a mixture of cheese.
Monday, September 23, 2013
As we transition into fall, this ABC pasta doubles as a comfort food and a fairly mess-free rainy-day project for kids of all ages.
Thursday, July 18, 2013
Feature the Castello Moments Alps Selection cheeses with build-your-own three cheese flat breads.
Friday, June 14, 2013
Spicy salsa fresca on top of lightly-fried eggplant slices is a fusion dish at its finest and makes a unique bruschetta-inspired appetizer.
Friday, June 7, 2013
Inspired by one of my family’s favorite appetizers {Stuffed Jalapenos}, a recipe which I will share with you soon, I decided to stuff some mini sweet peppers that were leftover from a Cinco de Mayo fiesta at my son’s preschool. A variation of my quinoa “taco” salad {without chicken} was a healthy stuffing that was easy to mound inside the small peppers.
Friday, March 22, 2013
This could also be called the cleaning-out-the-fridge salad because that’s literally what I was doing the first time I made it. However, we knew it was a keeper when we went to the store the next day to buy the same ingredients for another batch.
Thursday, May 29, 2014
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