Roasted Vegetable Hummus Quinoa Bowls

Roasted Vegetable Hummus Quinoa Bowls

Posted in Mains Tagged with

Maybe it’s because we just entered a new decade, but I’ve been doing a lot of reminiscing in the last few weeks. My mind has going back even beyond the last 10 years.  I know

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Ingredients
  • 1 pound rainbow carrots, peeled and sliced into 1/4-inch thick rounds
  • 1 butternut squash, peeled, halved lengthwise, deseeded and diced
  • 1 medium sweet potato, peeled and diced
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 cups water
  • 1 cup quinoa
Pear Pomegranate Arugula Salad

Pear Pomegranate Arugula Salad

Posted in Salads Tagged with

Arugula has been one of my go-to greens ever since I lived in London. It’s hard for me to believe that my husband and I moved back to the States nearly 10 years ago after

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Ingredients
  • For salad
  • 5 ounces baby arugula
  • 3 pears, cored and diced
  • 1/3 cup pomegranate seeds
  • 2 scallions, thinly sliced
  • 1 tablespoon chopped parsley
  • 1/4 cup chopped toasted walnuts
  • 1/4 cup crumbled feta
Roasted Tomato Olive Couscous

Roasted Tomato Olive Couscous

Posted in Starters & Sides Tagged with ,

Farmers market Sundays when I would come home with a bag full of ripe red tomatoes seem like a distant memory. And it’s much too early to be doing a countdown to tomato season. Winter

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Ingredients
  • 1 tablespoon olive oil
  • 1-1/2 cups pearl (Israeli) couscous
  • 1-3/4 cups water
  • 1 cup marinated roasted tomato halves packed in oil, roughly chopped and 1 tablespoon oil reserved
  • 1 cup roughly chopped pitted Kalamata olives
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper to taste
Sheet Pan Portobello Pepper Fajitas

Sheet Pan Portobello Pepper Fajitas

Posted in Mains Tagged with

One-pot meals have a permanent place on my weeknight dinner roster. And now sheet pan meals have joined them.  In the last year or so, sheet pan cooking has been popping up everywhere. I have

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Ingredients
  • 1 tablespoon chipotles en adobo sauce
  • 3 tablespoons vegetable oil
  • 1 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2-3 portobello mushrooms (about 8 ounces), sliced 1/2-inch-thick