In this baked penne, fontina lends a creamy note but it still manages to crisp around the edges and brown on top. The fresh herbs offer a flavorful brightness to each bite that you don’t really expect, but as soon as you try it, you’ll wonder why you haven’t loaded your mac and cheese with herbs before.
Dates (when diced and cooked in oil) take on a cooked bacon/pancetta like texture. They are outrageously flavorful. Paired with green beans, garlic, Marcona almonds, and a touch of rosemary, this side dish is a perfect accompaniment to roasted pork or lamb. Or chicken. Or beef. It’s that good!
This summery salad combines the best flavors of summer like green grilled corn, green onions, cherry tomatoes, and peppers with a light, fresh yogurt dressing. Squeeze in some Sriracha and some lime juice, and you’re set!
In celebration of summer, cookouts, and family/friend time, I’m posting a baked bean recipe I made several weeks ago. I used sweet potatoes as the primary sweetener–the idea came to me in the grocery story checkout line when I was staring at the nutritional facts of a can of baked beans. Holy sugar!! I dropped the a can and did a you turn for more wholesome, less sweet ingredients. Sweetened primarily with sweet potatoes and a touch of high grade maple syrup and a hint of brown sugar, you won’t miss the mess that you find in the canned variety.
This super-simple, nutritious skillet is packed with veggies–and a little bacon–and a variety of textures which leave the all-too-familiar mushy collards behind.
Interchange the fruit, nuts, and grain in this salad as you wish. It’s fool proof and can easily be made ahead of time.