This dish takes a little time and effort to make, but it’s definitely worth it! I originally started making this dish for work, but loved it so much I started making it at home too. It’s been a big hit both places! This dish actually tastes better as it sits – it tastes fantastic right… Continue reading Ancho Chili Sweet Potato Quinoa
This is actually the first time I’ve worked with Persimmons. I bought the November/December issue of Eating Well Magazine a few weeks ago and saw a wild rice recipe that would be perfect to make for work, but persimmons were an ingredient. I wasn’t quite sure how to actually cut a persimmons so I turned… Continue reading Seasonal Ingredient: Persimmon
Something my mom has always made room for in the kitchen, is a snack drawer for me. When I was little, she picked a drawer low to the ground and filled it with healthy snacks that were just for me. I still have my own drawer in the kitchen and love having one place to… Continue reading Tip Thursday: Snack Drawer
I was having trouble coming up with a post for today but last night I was making Roasted Vegetables for dinner and got an idea. I thought I would give a tip on how to cut Brussels Sprouts and the best time to prepare them. I know a lot of people might think this is… Continue reading Tip Thursday: How to Cut Brussels Sprouts
Cooking With Spinaci 