Who knew green beans could be so flavorful? I received a copy of Heidi Swanson’s cookbook for my birthday (thanks Nic and Britt), and never have I earmarked so many different recipes to try in one book. This was the first one I made and it was absolutely delicious and tasted so fresh. Honestly, you have to try it. It seems too simple to be true but the combo of the leeks and dill is incredible. Her book gives the option to add some items to make it more of an entree which I tried but below is what I’d suggest as the dish so flavorful that I personally think you don’t want to add much more to it to dilute the flavors. You can check out her blog here. I’m looking forward to trying many more of her recipes and then sharing with you all!

Average Time: 25 minutes

Serves: 4-6 as a side

Ingredients

extra-virgin olive oil

fine-grain sea salt

4 leeks, well washed, root end and tops trimmed, sliced lengthwise into quarters and then chopped into 1/2-inch segments (see here)

1/3 cup fresh dill, well chopped

3/4 pound green beans, tops and tails trimmed and cut into 1-inch segments

4 Tbsp water

2 1/2 cups or 1 can (15 oz) white beans

Directions

1. In a large skillet of medium-high heat add a generous splash of olive oil, a pinch of salt and the leeks. Stir until the leeks are browned and glossy, roughly 7 – 10 minutes.

2. Add the dill, the green beans and 4 Tbsp water. Cook for a couple more minutes then add the white beans and cook until the green beans brighten up and lose that raw bite (you may need to cover to cook the green beans thoroughly).

3. Serve immediately and enjoy!

Serving Suggestion: Top with some roasted sliced almonds for an added crunch.

That time has come. I’ve gone from shopping for dresses to wear to weddings to shopping for dresses to wear to baby showers…. Earlier this year, I attended a pot luck baby shower for my dear friend and as I am sure you can imagine, got very excited about the what I could bring to this event. Well this is a simple, healthy and adorable dish you can make next time you attend or host a baby shower. Enjoy little ones!

Average Time: 30 minutes

Serves: 15-20

Ingredients

1 medium watermelon

5 toothpicks

4 orange slices

4 lime slices

2 cups seedless red grapes, divided

1 medium cantaloupe, cut into balls

2 cups seedless green grapes

2 cups halved fresh strawberries

Directions

1. With a sharp knife, cut a thin slice from bottom of melon it sits flat. Lightly score a horizontal line halfway up sides and around the melon, leaving 5 in. from one end unmarked on each side for baby carriage hood.

2. For hood, make another line around top of watermelon, connecting both sides of the horizontal line. Using the rounded edge of a biscuit cutter as a guide, mark a scalloped edge along all straight lines. (Can also just do straight edge here). With a long sharp knife, cut into melon along the scalloped lines, making sure to cut all the way through the melon rind. Gently pull off rind. Remove fruit from melon and removed section; cut fruit into balls or cubes and set aside.

3. For the U-shaped handle, cut out a 5-in. square from the removed section of rind. Cut out the center and one end, leaving a 1-in.-wide handle. Break one toothpick in half. Attach handle to watermelon with toothpick halves.

4. For wheels, position orange slices at base of watermelon and attach with toothpicks. To each orange slice with a lime slice and a red grape.

5. In a large bowl, combine the cantaloupe, green grapes, strawberries, remaining red grapes and reserved watermelon. Spoon into baby carriage.

Serving Suggestion: Use any fruit of your choice!

Thanks Taste of Home for the idea!

Avocados are incredibly healthy but if you are like me when it comes to guacamole, it is pretty easy to eat the equivalent of four avocados in one sitting… That’s where this recipe comes in handy (and just in time for Cinco de Mayo)! Not only does adding green vegetables to the avocado reduce the fat content but it also boosts the nutritional value of the guacamole. Grab some homemade chips and enjoy!

Average Time: 20 minutes

Yields: 2 cups

Ingredients

1 cup frozen peas, thawed

1 medium avocado

2 Tbsp fresh lime or lemon juice

1 medium tomato, seeded and diced

1 medium red or sweet onion, diced

1 jalapeno or serrano chile, seeded and minced

3 Tbsp chopped fresh cilantro

1/2 tsp sea salt

1/4 tsp fresh ground black pepper

Directions

1. In a blender or in the bowl of a food processor, process the peas until smooth.

2. In a medium bowl, mash the avocado with a fork or potato masher. Add the juice, tomato, onion, jalapeño, cilantro, garlic, salt, and black pepper. Add the peas and mix well.

3. If the guacamole won’t be served immediately, press a piece of plastic wrap directly onto the surface to prevent browning.

Variation: Instead of peas, use 1 cup well-cooked broccoli, edamame, or cooked asparagus tips.

About 90% of the time I go out to dinner I want Italian food, so I love love love to experiment with healthy Italian dishes at home. I made this tonight and have a ton of leftovers… anyone want to come over?! I got the recipe from Veggie Belly but of course adapted it to make it my own. It was quite simple and very tasty. It will definitely fulfill your desire for a tomato sauce dish (which I love)!

Average Time: 45 minutes

Serves: 4-6

Ingredients

4 Tbsp olive oil, divided into 2 Tbsp portions

2 medium eggplants, cut lengthwise into 1/4th inch thick strips

salt and pepper

1 cup couscous, uncooked

1 onion, diced

10 oz mushrooms, diced

12 oz spinach

2-3 cloves garlic, diced

2 tablespoons chopped basil or parsley

1 1/2 cups marinara sauce, use more if you like it saucy

3/4 cups of shredded mozzarella (optional)

Directions

1. Pre-heat oven to 375f.

2. Cook the couscous according to package instructions.

3. Meanwhile, sprinkle eggplant slices with salt and pepper. Pan fry the strips on 2 Tbsp olive oil till both sides are golden.

4. In a separate pan, heat remaining oil and cook onion until fragrant. Add mushrooms and saute for 4-5 minutes. Add spinach and garlic and cook until mushrooms are tender and spinach is wilted.

5. Add cooked couscous to mushroom and spinach mixture.

6. Place a spoon of the the couscous mixture on one end of an eggplant piece, and roll it. Repeat with all eggplant strips. Place the stuffed and rolled eggplants onto a baking dish. Add any left over couscous to the center of the baking dish. Sprinkle basil or parsley on top. Then pour marinara sauce over. Non vegans can add 3/4 cups of shredded mozzarella.

7. Bake till the sauce is bubbly, about 15 minutes.

A friend and fellow food lover gave my husband and I this spice as part of our wedding gift. It changed my life, literally! I now buy it three at a time and have given it as a gift several times. Don’t worry if you are not a fan of spicy as it is not that hot. I honestly feel like this is the most universal spice and really adds so much to every dish so I thought it only appropriate to share with my fellow foodies. Even if it is not listed on all the recipes on this site, I usually throw in a dash or two . You can find it al Sur la Table or online!!! Here are just a few recipes where you can try it:

Soups

Rice Dishes

Homemade Beans

Veggie sides

And Many Many more!!! Enjoy

This is my go-to week night dish. I honestly think I end up eating it about once a week on nights where I don’t really feel like “cooking” or I get home late. It is super easy, tasty, filling and healthy! This recipe shows lentils but I have made it with almost every type of bean you can imagine: black, white, garbanzo… use whatever you have in the house!

Average Time: 20 minutes

Serves: 2

Ingredients

2 Tbsp olive oil

1 onion, diced

2 sweet potatoes, peeled and chopped into cubes

1-2 tsp garlic

1 package mushrooms, sliced

1 – 2 bunches kale

1 can (15 oz) or approx 2 cups of homemade beans of your choice (photo shows lentils)

Seasoning: I usually use a combo of spicy paprika, salt and pepper but I have also used taco seasoning when making with black or pinto beans or curry when using garbanzo. You need approx 2 -3 Tbsp of spice and then salt and pepper to taste.

Directions

1. Heat olive oil in a pan. Add onion and cook until fragrant and then add sweet potato. Saute approximately 6 minutes or until sweet potato starts to become tender.

2. Add in garlic and mushrooms and saute until mushrooms are cooked.

3. Add kale, beans and spices and continue to cook until sweet potatoes are cooked through, mushrooms are tender and kale is wilted.

4. Season to taste and serve.

Serving suggestion: Often times I serve this over a bed of arugula and put sliced cherry tomatoes on top

I know I posted a recipe for deviled eggs not too long ago, but when it comes to a decorative item, they are just so versatile!!! So while the recipe remains the same, here are some cute Easter decorating ideas!

Average Time: 30 minutes

Serves: 8-12

Ingredients

1 dozen hard-cooked eggs, peeled

1/2 cup nonfat plain Greek yogurt mixed well with 4 tsp dijon mustard (can also use 1/2 cup mayonnaise)

1/8 teaspoon ground red pepper

Kosher salt to taste

Garnish: See below

Directions

1. Cut eggs in half lengthwise; carefully remove yolks.

2. Mash yolks; stir in yogurt mixture and red pepper until blended.

3. Spoon yolk mixture evenly into egg whites.

4. Sprinkle evenly with desired amount of salt. Garnish, if desired.

5. Chill until ready to serve.

Add carrot beaks and chopped olives or peppercorns for eyes

Add a celery stalk handle and some dried herbs to garnish

Add radish ears and chopped olives or peppercorns for eyes

Have fun and a very happy Easter to you all!