Makes 4 servings
The weather seems to be a little crazy this Spring! It’s chilly during the evenings and early mornings and quite warm during the day!
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Easter is this coming Sunday! Are you socially distancing again this year?
Makes 4 servings
Long and stressful week? Looking for something that is light and nourishing for Friday night dinner that doesn’t take up too much of your time.
Makes 4 servings
This comforting side is inexpensive and a great way to use up those seasonal root vegetables. As we approach Spring, these vegetables are still at the very end of their peak freshness. Roasting at a high temperature gives them a crispy outer layer and a creamy inside! The nutmeg and cheddar give it that comforting home-cooked feel!
Makes 4 servings
This super simple saute tastes indulgently delicious. We’re nearing the end of the winter season, so let’s capitalize on all the nutrients for the remainder of the season!
Makes 4 servings
Fresh and crunchy with softness from the goat cheese, this classic-style salad feels comforting while also being light and nourishing. I love beets! Beets are a superpower for your body! It is super helpful to support your liver and gallbladder function! Beets are filled with antioxidants that reduce inflammation, which helps the enzymes in the liver to do their job! This is a great salad to have post-indulgences. It provides lots of natural water, protein, and the apples and beets help your liver to recover! So, since we’re now done with the Super Bowl, Valentine’s, and Mardi Gras; it’s time to focus on nourishing your body to enjoy the warmer weather coming up! Get ready for sunshine, long hikes, beach days, and water skiing!
4 large eggs
2 tablespoons distilled white vinegar
1 small Honey Crisp apple, sliced thinly
1 red beet, peeled and sliced thinly
2 heads Boston or Bibb lettuce, trimmed and torn
¼ cup crumbled goat cheese
¼ cup chopped toasted hazelnuts
2 tablespoons chopped fresh dill
3 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 teaspoon raw honey
3 tablespoons extra-virgin olive oil
¼ teaspoon ground black pepper
¼ teaspoon sea salt
In a small saucepan, fill about 3 inches deep with water. Place over high heat and bring to a boil. Reduce heat to a simmer and add distilled white vinegar. Crack one egg into a small bowl and gently place the egg into the simmering water. Repeat with remaining eggs, cook for about 2 minutes or until desired doneness. Remove from water and place on a platter or platter lined with a paper towel.
In a large bowl toss together apple, beets, lettuce, goat cheese, hazelnuts, and dill. Place onto individual plates or onto a platter.
In a small bowl, whisk together apple cider vinegar, Dijon, and honey until combined. Gradually add the olive oil whisking until combined. Drizzle over salad. Sprinkle salad evenly with salt and pepper and serve immediately.
Makes 4- 6 servings
It’s Super Bowl Sunday, y’all!!! I asked my friends what their favorite Super Bowl Sunday snack was and Rotel was the shocking winner followed behind wings and buffalo dip.
Makes 4 servings
The chilly weather is calling for some more comforting dishes.
Makes 6 servings
This super fun pasta dish is a great weekend indulgence that has a little bit of vegetables hidden inside – perfect to hide from picky eaters in your household!
Makes 4 servings
2020 was a doozy! My family never participated in the superstitious tradition of eating Black Eye Peas for Good Luck on New Year’s. 2021 calls for drastic measures! So, eat this salad all January long, and let’s get some Good Luck in the air so we can have an amazing 2021!
2 cups fresh black eye peas
2 ¼ teaspoons kosher salt, divided
¼ cup red wine vinegar
1/3 cup water
1 teaspoon honey
1 medium shallot, peeled and sliced thinly
3 tablespoons avocado oil
2 cups chopped fresh baby spinach
3 strips thick-cut bacon, no nitrates or nitrites such as 365 brand, cooked and crumbled
In a medium saucepan, add peas 2 teaspoons salt and cover with water, about 2 ½ cups. Bring to a boil over medium-high heat, reduce heat to medium and simmer until tender, about 15-18 minutes.
Meanwhile, in a microwave-safe container, combine vinegar, honey, ¼ teaspoon salt, and water. Place in microwave and cook on high for about 1 minute 30 seconds. Remove from the microwave and stir until the salt and honey dissolve. Add the shallots and submerge. Allow to cool to room temperature, about 15 minutes.
Remove shallots from the vinegar mixture and place into a large bowl.
Drain the peas and add to the large bowl with the shallots along with the bacon crumbles and chopped spinach.
In a small bowl combine ¼ cup of the pickling liquid and avocado, whisking until combined. Pour mixture over pea mixture and toss to coat. Serve immediately.
Makes 4 servings
Happy New Year! Let’s say goodbye to 2020 and look to 2021 with hope in our hearts. This super easy dinner feels super celebratory as if you were at a luxurious steak house with white table cloths and the hustle and bustle of the New Year’s Eve celebrations. Pop open a bottle of Champagne with your loved ones and enjoy your evening awaiting what’s new and fresh!
1 ½ pounds Dutch baby gold potatoes
2 (1 -pound) hanger steak, halved lengthwise along the fat layer
2 teaspoons sea salt, divided
1 teaspoon paprika
1 teaspoon ground black pepper, divided
1 pound asparagus, trimmed
½ cup unsalted grass-fed butter
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
2 teaspoons champagne vinegar
2 cloves garlic, minced
¾ cup heavy whipping cream
Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
In a medium saucepan add potatoes and just cover it with water over medium high heat. Add about 2 teaspoons kosher or sea salt to the water. Bring to a boil, about 8 minutes. Reduce heat to medium low and simmer for about 8 minutes more or until potatoes are tender.
Meanwhile, sprinkle the four portions of the hanger steak with 1 teaspoon salt, paprika and ¾ teaspoon pepper. Place a medium cast-iron skillet over medium-high heat and spray with avocado oil. Sear steaks about 4 minutes per side or until a crust forms.
While steak is cooking, place asparagus on prepared pan, spray with avocado oil and sprinkle with ¼ teaspoon each salt and pepper.
Removes steak from pan and let rest for about 8 minutes.
In a small bowl, stir together ¼ cup + 1 tablespoon butter, parsley, tarragon, vinegar and ¼ teaspoon salt until combined.
Drain potatoes, and set aside. Place pan back on the stove over medium low heat and melt 1 tablespoon butter. Add garlic and cook until fragrant, about 30 seconds. Add potatoes and using mash potato masher or a large fork, smash the potatoes. Add cream, 2 more tablespoons butter and 1/2 teaspoon salt and stir until combined and butter is melted.
Makes 4 servings
Too many Christmas cookies this year because you don’t have the family to eat them all? Need a little balance post-Christmas?