A few weeks ago, I was at a party where bow-tie pasta with mushrooms and pink sauce was served. It was incredibly delicious. So, I went into research mode to find out how to make pink sauce myself. Turns out, it is pretty much marinara […]
Ingredients: 1 acorn squash 2 Tablespoons butter 2 Tablespoons brown sugar Directions: Preheat oven to 400° F. Cut squash in half from stem to tip. Scoop the seeds and stringy pulp out of the cavities and discard. The insides of the halves should now be […]
Recipe from Whole Body Reboot by Manuel Villacorta, HCI Books/December 2014 – ISBN: 9780757318214. Read an interview with the author here. Carma’s Note: The purple potatoes, included in this recipe, are one of many superfoods that pack a lot of nutrition in one simple food. […]
A summer squash has a strong resemblance, in flavor and texture, to a zucchini. You can, in fact, substitute zucchini in this recipe, but it will probably bake a bit more quickly. Ingrediets: 1 medium summer squash 2 eggs 1 ½ cups breadcrumbs (try panko […]
Fennel has a very distinct licorice flavor and when it’s grilled becomes a tender, melt-in-your-mouth experience you don’t want to miss. Ingredients: Fennel Olive oil Salt Pepper Directions: Trim the tops off the fennel. The stringy parts can be used as an herb in your […]
For several years now, I’ve had the annual tradition of proudly hanging the Betty Crocker calendar on my wall. I love the lush photography and reading the fun recipes. But I rarely ever make them … just drewl and think about it. Well, this year […]
This recipe was created and submitted by Jenny Engel and Heather Goldberg of Spork Foods, a Los Angeles-based gourmet vegan food company. The recipe is nutritious, gluten-free and vegan. To make the dish even faster, substitute the pistachios and dried cranberries with four Pistachio Chewy […]
