Our row of garden-fresh kale was calling to me.
Barry picked the last of our kale crop before the BIG freeze, and in anticipation of the current cold spell, I made soup.
This butternut squash soup with kale and white beans is one-pot meal and packs nearly 20 grams of protein.
The natural sweetness and slight smokiness of roasted eggplant are intensified by adding just a few ingredients: cayenne, smoked paprika, oregano, extra virgin olive oil, and garlic.
I believe the universe is supporting me! I had great fun yesterday catching up with JP, he’s an old friend of mine.
This simple 10-minute recipe is the perfect way to repurpose a slightly stale baguette into a tasty snack or appetizer.
BY ANN SANDERS Are you a fan of vegetables? I am not, except potatoes and salsa dressing! Being health conscious, I decided to try out some new veggies.
Fall is the perfect time to enjoy leafy green salads packed with seasonal vegetables.
Garden produce is setting on and I was especially interested in the new varieties of kale that Barry planted.
A blog about good food to lead a healthy life
Grape tomatoes sautéed with garlic, olive oil, and balsamic vinegar nestled in creamy, tangy goat cheese atop toasted crostini - these Goat Cheese Crostini with Balsamic Grape Tomatoes make the ultimate appetizer!
Parsley Parmesan Crostini is a quick and easy appetizer or side dish that's both elegant and delicious.
This is a tasty vegan dip which sits on crispy crostini.
If you’re in need of a super easy but impressive appetizer (or dinner!), these customizable, crowd-pleasing, creamy whipped ricotta crostini are a lifesaver! You’ll want to use good quality fresh whole milk ricotta, which should taste creamy and sweet.
Crostini with eggplant and pine nut puree I love making topping for crostini and love, love eggplant.
This easy recipe for artichoke crostini makes the perfect appetizer for entertaining.
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