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Black Bean Soup with a Hint of Orange

By Kristen Desmond on February 24, 2013 in Featured, Recipes, Soups/Stews

For Valentine’s Day, my husband gave me the Sunday Soup cookbook and a Le Creuset soup pot. Oh, heart be still…

This version of black bean soup has a great combination of tang and heat from interesting ingredients ~ chorizo and fresh orange juice. It’s delicious, different and totally on your list of soups to try. I used canned beans. The original recipe called for dried beans, but I am committed to using ingredients in my pantry before buying new, so I changed it up a bit – with great results! I hope you like it too.

Veggiestrone

By Kristen Desmond on February 17, 2013 in Featured, Recipes, Soups/Stews

Like the Italians, use a rind of Parmesan cheese to give this soup a great boost of flavor. A nice dollop of pesto on top adds a splash of color and a burst of flavor. Delicious! It makes a lot, so freeze it and treat yourself at a later date. It just gets better with time…

Lemon-Almond Pesto

By Kristen Desmond on February 10, 2013 in Dips/Sauces/Spreads, Featured, Recipes

Yield: 1 cup These days, the backyard basil patch lives only in my dreams. This “pesto” is a great way to brighten up winter and make the most of lemon season. Bright and tangy, it’s delicious on grilled chicken or fish and makes a lively topping for vegetables and pasta. Ingredients: 1 lemon 1/2 shallot, […]

Sweet Potatoes Topped with Black Bean Chili

By Kristen Desmond on February 3, 2013 in Featured, Main Dishes, Recipes

If you want something super satisfying or easy for a crowd, try Sweet Potatoes Topped with Black Bean Chili. Add a mixed green salad and call it a delicious meal. Double the amount of chili and you’ll be one happy camper the next day at lunch.

Flageolet Beans with Rosemary and Thyme (slow cooker)

By Kristen Desmond on January 27, 2013 in Featured, Main Dishes, Recipes, Side Dishes

French flageolet beans are buttery and smooth – and can be hard to find. You may substitute navy beans, but try to find the flageolet. The first night, I served this as a side dish. The next day, I sautéed sliced cooked chicken sausage and added it to the leftovers for a hearty main dish. Using the slow cooker means you don’t have to pre-soak the beans.

Spinach Puffs

By Kristen Desmond on January 20, 2013 in Appetizers, Featured, Main Dishes, Recipes, Side Dishes

Easy, quick, elegant – and a bit indulgent. These puffs are addictive, so watch it! For this recipe, use a standard muffin pan. I imagine these could also be made using a mini tart pan for bite-size appetizer puffs. Either way, they are delicious. I served them with stew as a vegetable and roll in one. They would also make a nice meal on their own with mixed grens or other fresh vegetable side. These puffs can be assembled, wrapped in plastic wrap and then frozen before baking. Simply add a few minutes to the baking time if you bake them from frozen. For recipes, read more…

Lentil Meatballs (no meat!)

By Kristen Desmond on January 10, 2013 in Featured, Main Dishes, Recipes, Snacks

These vegetarian meatballs are super hardy and delicious! They taste great dipped in tomato sauce or pesto. They are also great on the run and they make a perfect lunch. For me, they fall into the same “triple threat” category occupied by the Quinoa Patties – simply satisfying super foods! To cook green lentils for this […]

Spicy Thai Basil Chicken

By Kristen Desmond on January 6, 2013 in Featured, Main Dishes, Recipes

This recipe for Spicy Thai Basil Chicken is like comfort food. It’s great served as a lettuce wrap (and Paleo!). It’s also tasty served in big bowls over quinoa. Ingredients like fish sauce, soy sauce and hot sauce are good pantry staples to keep around for big flavor across a variety of dishes. Double it if you want any leftovers!

Dutch Baby Pancake

By Kristen Desmond on January 2, 2013 in Breakfast, Featured, Recipes

We decided to kick off the new year right with a Dutch Pancake for breakfast. A dish like this is not only fun to make and share, but delicious too. The pancake will puff dramatically while baking, so be sure others are there to witness it when you pull it out of the oven. Serve it with a choice of butter, warm maple syrup, fresh lemon wedges and powdered sugar. Yum.

Quinoa Patties

By Kristen Desmond on December 27, 2012 in Appetizers, Featured, Main Dishes, Recipes, Snacks

I like these patties as a savory breakfast or for lunch or dinner with greens. They also grab and go well if you’re on the run. Quinoa is a complete (gluten-free!) protein, so these little patties seriously satisfy. Here are easy directions for making quinoa. 1 cup of uncooked quinoa yields about 4 cups cooked. Use the search function on our site to find other healthy salads, soups and side dishes featuring quinoa. Enjoy!

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