New American
Quinoa with Pimento Stuffed Olives, Gold Raisins, and Cilantro
Quinoa with Pimento Stuffed Olives, Gold Raisins, and Cilantro works like magic to weave an unlikely mix of ingredients in colorful and tasty way. When’s the last time you had gold raisins with olives and cilantro? Sounds a little unusual, but I’m telling you!! If I jumped off the bridge into this bed of quinoa,
How to Make Yellow Eye Beans- Effective Tips and Recipe
Have you seen Yellow Eye Beans? Yellow eye beans are related to kidney beans and they get their name from the way they look. To me, the color seems to be more orange than yellow, but aside from that, I thought that yellow eye beans tasted quite good. I really liked these and of all
Fresh Fettuccine with Roasted Eggplant and Tomato
Hello Meatless Monday! Wanted to kick off the week with this rather humble eggplant and tomato pasta dish. I found it buried deep inside my recipe box the other week. And haven’t made it in a few years. It’s like my hand and the paper were running toward each other like long lost lovers. Finally
How to Make Creamy Roasted Garlic Dressing for Salad
Are you looking for a Caesar salad dressing alternative? This creamy roasted garlic dressing I used on my romaine salad is for the little dinosaur in all of us. The salad became more rich, crunchy, and a delicious way to get some more salad into your daily or weekly routine. I like to eat a
No-Bake Greek Yogurt Cheesecake with Pomegranate
Hello hello All Day I Eat readers! I have been eating this No-Bake Greek Yogurt Cheesecake all weekend long oink oink oink. And since I like it so much, I am excited to share the secret to making it with you! But only if you oink with me. Okay. Only if you want to. Butter, sugar,
Roasted Carrots, Onion, and Fennel with a Spiced Sherry Vinaigrette
Thanksgiving is less than 10 days away!! Do you already know what you are going to make? If so, great!! But wait! I think I hear something knocking. Oh hey, hello there! Recipe how are you doing?! Come on in! I hope you don’t mind I invited this over as it’s been marinating a bit.
Warm Farro Salad with Fresh Herbs, Goat Cheese and Dried Cherries
Hello friends!! Happy Meatless Monday! To celebrate, I have a super light and herby farro salad to share with you. Are you ready? If not, put your helmet on and  let the farro fall like rain from the sky!! Farro is one of my favorite grains. It’s chewy, filling, and nutritious. If you haven’t been following,
Warm Farro Salad with Arugula, Fennel, Olives, and Prosciutto
Do you eat farro? I do. In fact, I’ve been eating so much recently I could have dressed up as a farro grain for Halloween. I should seriously consider switching out that fish for a few farro grains to feed the shark. For real. As you may remember, I went on a healthy eating binge
Warm Autumn Quinoa Salad with Hazelnuts, Apple, and Cranberries
I love hazelnuts. Even more so, I love Nutella. Did you know it takes about 50 hazelnuts to make a 13-ounce jar of Nutella? Remember this when you get picked to play Jeopardy and get this million dollar question correct! This salad probably takes about 10-12 hazelnuts per serving. Depending, of course, on how much chipmunk
Almost no bake Goat Cheesecake with Honey, Greek Yogurt and Pistachio crust
Almost no bake Goat Cheesecake with Honey, Greek Yogurt and Pistachio Crust The first time I had goat cheese cheesecake was during my trip to Barcelona. The second time I had it was on a business trip to Chicago. Both experiences changed my perception of cheesecake and what it could/should taste like. Both of these
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