Toasted Hazelnut and Quinoa Burgers

Toasted hazelnuts have a sweet, earthy flavor that makes these meat-free burgers unique. The quinoa lends itself to the nutty flavor of the hazelnuts and rounds out the nutritional profile of these tasty “burgers.” Serve these to your vegan friends and watch them savor every bite!

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Tapenade with Artichokes and Sun Dried Tomatoes

The creamy texture of artichoke hearts and the rich, sweet flavor of sun dried tomatoes transforms this tapenade into something special. I use this as a dip for vegetables and it’s always a crowd pleaser. It’s delicious with sliced red peppers!

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Spring Stew with Lamb

This hearty stew is made lighter with fresh spring peas and mustard greens and the flavors are spectacular! If parsnips are difficult to find, substitute potatoes. Lamb is an extremely healthy meat with a unique fatty acid profile so it fits well into an anti-inflammatory diet. This stew could also be made in a crock…

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Spring Pea and Jicama Salad

This light and creamy salad will dress up any barbecue or picnic. The subtly of the peas is offset by the crunch from the jicama and celery. A tangy, lemon-dill dressing brings it all together perfectly!

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Spaghetti Squash Primavera

This is the perfect recipe for the “squash skeptic.” When you cook this squash and scrape out the inside, it looks just like spaghetti and tastes great, too! Add your favorite vegetables and you’ll have a delicious dish that’s packed with vitamin A and is a great source of calcium and potassium.

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Sizzling Salmon and Quinoa Skillet

One-pot meals are the norm at my house. So why not just throw all of my favorite ingredients into a sizzling skillet and call it dinner? This skillet dinner looks like a work of art, with the earthy tones from the mushrooms and quinoa, the various shades of green, and of course the beautiful pink…

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