I’m always looking for ways to make satisfying dishes that omit carbs while still bringing on flavor. I’ve been eyeing “egg roll in a bowl” recipes appearing on my social media channels and finally decided to make my own healthy version to find out what the fuss was all about. Let me tell you, you need to try this recipe! Not only does it make a huge batch, the prep is quick and everything comes easily in a large wok.
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We all know how the memes start flying around social media when pumpkin spice hype starts too soon. I totally get it. Pumpkin spice is a fall weather friend; I won’t partake in it anytime close to the last divine days of summer. We’re definitely in the peak of autumn. IT’S TIME! Gimme some pumpkin spice!
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I credit my time living in the United Kingdom for acquainting me with this rustic French dish. Before then, I had never heard of ratatouille nor considered combining summer garden vegetables together to make this hearty side. I can recall it served several different ways including with a Sunday roast dinner, a vegetarian stew in a crock or a spread on crusty bread. Through my experiences living in England, I discovered ratatouille and came back home knowing it would be something I’d make on my own.
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The time is here to make basil pesto at my house. While later than usual due to weather conditions and a delayed start planting, I can’t get through summer without sharing my traditional basil pesto. Every summer, I make sure to plant plenty of basil to make at least one giant batch (usually two) to gift to family and friends and stow in the freezer.
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A simple pasta sauce (sometimes with shrimp!) is something I like to whip up for dinner especially when I get a surplus of cherry tomatoes in the heat of summer. Adding in raw shrimp at the end, elevates this dish from simple to sophisticated in no time! This recipe also works well with larger tomatoes cut into chunks. If you have homemade pesto on hand, simply swap it out for the garlic and fresh basil, making this main course even simpler to make.
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A favorite dessert featured at a local steakhouse inspired me to develop this strawberry cobbler recipe. The restaurant rotated cobbler flavors depending on what fruits were in season. The summertime strawberry one was always number one for me. Served warm in individual stoneware dishes with a large scoop of vanilla ice cream, this old-fashioned dessert is something I’ve been craving for the longest time, especially since the restaurant no longer makes cobblers. I started testing out this recipe a few months ago and have mastered what I think is the perfect strawberry cobbler.
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This is my third year making this pesto, thanks to my brother-in-law Mark who has been growing his own music garlic. When the curly tops of the garlic plants need to be trimmed, he’ll tell me when it’s time to stop by to give them a haircut. Of course, I could never say no to these garden beauties even if I get a massive haul, which is why they’re now part of my summer recipe repertoire. If you have a CSA membership, you’re likely to get a nice bunch in your basket by early July. Or you can stop by a local farmers’ market to score some.
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When I was young, green peppers weren’t my favorite. I thought the flavor was too strong and overpowering. But my mother loved them, and over the years, they grew on me. I enjoyed her homemade stuffed peppers made with ground beef and rice. Now, decades later, thinking of my Mom and her wholesome meals, I’m craving the flavor without all the work. This healthy and hearty recipe is very adaptable for all kinds of eating plans (like WW, Mediterranean Diet, Whole30). So, even if you’re watching bad carbs or carbs in general, this recipe will find its way onto your regular cooking rotation.
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I love pesto shrimp made into a salad or an appetizer and this dish is something in between. It could be eaten on a plate on its own. It’s light and refreshing spooned over some greens and would make an elegant dinner party first course. It’s good with some crusty French bread or even over whole grain toast. More often than not, however; I serve as a dip with tortilla chips, Fritos scoops or endive. It’s perfect for enjoying small bites at a gathering.
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I love doing baking projects with my favorite little people, my grandkids, who are truly the best kitchen helpers. Last year, my youngest grandson, Joe, now 6, joined me for some Mémé time to try out the favorite “Mrs. Fields” chocolate cookie recipe from my side of the family. Being the week before Easter, we used pastel-colored candies to make the cookies more festive.
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Purple is my favorite color, so to pay homage to this hue, I’m sharing a delicious blueberry-flavored smoothie that’ll bring a smile to your morning. Over the past year, I’ve been experimenting with smoothie recipes and developing my go-to collection. I’ve been obsessed with the color of my smoothies that range from red, green, pale orange, yellow and purple. I find extra pleasure sipping on pretty-colored healthy breakfast drinks, so I continue experimenting with ingredients. As they say, variety is the spice of life; it’s so true with smoothies!
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I’ve embraced smoothies and I feel better for it. Really. It’s not a hardship to sip on a delicious and nutritious breakfast while getting in my veggies and fruit first thing every day. I’ve never been a big breakfast eater, so adopting smoothies has fit in well with my lifestyle. Plus, they’re so convenient working from home or drinking in the car when commuting to work or running errands.
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