Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use.
Black quinoa with roasted sweet potatoes, kale, dried cranberries, red onion and tossed with balsamic vinegar. This salad is vegetarian, vegan and gluten-free.
The inspiration from this cake came from Tartine's pumpkin tea cake. I wanted to make a lighter, cake-ier cake, closer to a dessert you'd eat at a dinner party than to a quickbread you'd eat for breakfast. The frosting recipe is based on my idol Dorie Greenspan's Tangy Cream Cheese Frosting.
Things are heating up a bit for a few characters (in both good and bad ways), so it’s not hugely surprising that one of Ivy’s tasks this week is to make a
My family loves it when I make this variation of French toast that my grandma once made for me. It's a GREAT substitute for sticky cinnamon rolls and a lot less hassle ... ENJOY!
A complete, tasty and very healthy Paleo meal that everyone will enjoy. Great roasted wild salmon fillets with tasty cherry tomato and asparagus sides. [LINK]
This divine combination of sweet red peppers and sweet red onions goes very well with lamb. To add a little variety, add 1/4 cup raisins before serving, it's delicious!
This delectable salad is comprised of romaine hearts tossed with golden, caramelized pears and walnuts, strips of succulent prosciutto and a full-bodied orange vinaigrette.
