This recipe is so easy that I threw it together for a quick weekday lunch. I loved the flavor. I loved the consistency. And I loved the fact that they weren't really noodles.
School starts again next week and the air should start to smell of freshly sharpened number two pencils and peanut butter and jelly sandwiches (although I hear that the Teacher Supply Warehouse is ...
Steamed butternut squash, kale and quinoa topped with a southwestern tahini sauce and pepitas make for a well-rounded and nutritious dinner! Vegan Yack Attack
A knock-off on this classic baked brown rice, I wanted a Spanish-style rice to compliment dishes such as this one. Taking a note from several recipes I’ve seen lately, I used rotel tomatoes to help with the heat and flavor.
Last week I participated in the first-ever Highbrow Cook Off, hosted by Highbrow Paleo (an online collection of citizen scientists, researchers, nutritionists, exercise physiologists, book readers,...
Normally, the frittatas I make for me and my family consist of eggs, garden vegetables and cheese, but I had leftover mashed potatoes in the fridge from the day before, so I decided to throw them in and tah dah--Mashed Potato Frittata!
