Tofu and Veggie Stir Fry in Spicy Peanut Sauce over Glass Noodles

I love this recipe – in fact, I’ve made it three times since I first created it because my husband, daughter and I all decided it was our new favorite. The aromas from the spicy peanut sauce and the vibrant colors from the vegetables immediately tell your taste-buds to get ready for that first flavorful bite!

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Herbed Brown Rice Pilaf

This recipe is a super quick, packed with flavor side dish that works great for a weekday dinner, and comes together in about 15 minutes. The vegetables add a vibrant pop of color and the aromatics from the fresh herbs and lemon zest jazz up the mild chewy tenderness of the brown rice.

On days when I know my prep time will be short, I’ll chop the vegetables ahead of time the evening before, and store them in a container in the fridge. That way when you’re ready to cook, they’re ready to go!

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Brazilian Grilled Pork Kabobs with Vegetable Quinoa and Brown Rice

Kabobs are one of those foods that are easy to make and fun to eat.  As I was thinking about this recipe, my first thought went to chicken or beef for the protein, but then I asked myself, “Why do you always limit your choices between chicken or beef?  What about pork?”  And I realized I had never made a pork kabob before!

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Gochujang and Thai-Chili Pork Stir Fry

Last year, I was diagnosed with Hashimoto’s Thyroiditis, and was told to eliminate all carbohydrates, processed sugars, and dairy from my diet. The reality of that wasn’t very exciting as you can imagine for a foodie like me, and I found it very challenging when eating out or cooking for my family.

Fast forward to a year later having learned to experiment with my limited ingredients and you get this tasty, healthy stir-fry.

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Carrot, Fennel and Radicchio Stuffed Pasta Shells

Carrot, Fennel and Radicchio Stuffed Pasta Shells

Here’s another perfect weekday dinner that comes together in about an hour. And if you make a big enough pan, you’ll have enough leftovers for another night. The creamy Fontina cheese is a nice change from the traditional Mozzarella, and mixing the half-and-half into the sauce adds another layer of depth and richness in flavor.

It’s also a perfect meal for vegetarians, much to the chagrin of my daughter. Halfway through our dinner, she asked me, “This is really good, Mom. What kind of meat is stuffed inside the pasta?” When I told her there was no meat, just carrots, fennel, onion, garlic and radicchio, she paused, thought about that for a moment and then kept eating.

That’s a success in my book!

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Curried Couscous with Broccoli and Feta

Curried Couscous with Broccoli and Feta

I had one of those moments the other night, where I found myself staring blankly, into the pantry, trying to decide what I had a taste for.  I kept waffling back and forth between pasta and veggies, until I finally just decided to make them both!  As it turned out, I was very pleased with the results.

The creamy chickpeas and feta cheese added a healthy dose of calcium and protein; the cashews and crisp broccoli contributed a nice crunch, and the dried fruit and shredded carrots gave just the right amount of sweetness against the tangy curry and rice wine vinegar marinade.  It satisfied both of my cravings and the colors made for a very pretty dish!

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Crisp and Crunchy Summer Vegetable Salad

Crisp and Crunchy Summer Vegetable Salad

This heart-healthy dish has become my summer go-to salad.  It’s always a hit with company and rarely do I have leftovers afterwards.  The cumin and lime juice in the marinade perfectly compliment the creamy black beans and chick peas; and brightens up the spicy red onion, the crisp bell peppers and the fresh sweet corn. Once you take a bite, it’s almost impossible to stop eating it!

I also love the beautiful colors.  They really make the salad stand out, especially when you put it on the table next to all those boring mayonnaise based pasta salads, deviled eggs and dried out veggie trays and ranch dip.  Bring this dish to your next gathering and I guarantee your friends will be asking you for the recipe!

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Ricotta Summer Squash Galette

Gallette
This galette is the perfect summer supper when squash is in abundance and you want something light and easy to prepare. The bright lemon zest in the ricotta filling has just the right level of acidity to compliment the savory, creamy cheese and the sweet, golden, flaky pie crust.

I’ve served this as main course along with a salad for my vegetarian friends, or as the side dish to accompany a filet of grilled salmon or chicken for my fellow meat-eaters. It get’s rave reviews both ways!

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