Recipes

GETTING READY 1. Preheat the oven to 425 degrees F. MAKING 2. In a pan, heat the butter and place potatoes. 3. Season with dried basil, dried rosemary, dried parsley and salt and pepper. Cook for 5 minutes over the stove. 4. Transfer the potatoes to the oven and cook for 25 minutes, or until potatoes are done. SERVING 5. Serve wedged potatoes with your favorite condiment.

Happy Monday everyone! Summer is a great time for nourishing smoothies. But what you choose to include can make all the difference between a healthy, balanced meal replacement or snack, and a refined and sugary beverage. Smoothies can be a great opportunity to get quality nutrition into your body in an easy and delicious way. But rather than just blending fruit and drinking that, a formula...

Barry's Great, Great, Great Grand Father cooks a recipe request for Tuscan Chicken.

The Red Robin restaurant chain, specializing in burgers, found itself subjected to a tirade of adverse comments lately. The angry mob was reacting to its commercial for ‘Garden Burger’ which mocked vegetarianism as a so-called ‘teen phase.’ The advert was on air only for a week, according to the...

The Kitchen Witch demonstrates how to make the ultimate twice baked potato with cheese, bacon, Philadelphia Cream Cheese, and green onion!

Naam can be eaten as is after it has fermented, or you can fry or grill it. It is eaten with vegetables like cabbage, cucumber slices, Thai basil or any other of your favorite veggies.

Sometimes (quite often, I’m afraid) I have a recipe on my list of things to do ASAP and there it sits for a year or five. But every once in a while the exact opposite happens: I see a recipe, fall in love, and make it right away.  This avocado hummus showed up on my screen during the last Secret Recipe Reveal Day, which fell exactly on Memorial Day.  Maybe having the day off helped, but the truth is that I saw the recipe mid-morning, and made it at 3pm.  How about that for efficiency? AVOCADO HUMMUS (slightly modified from Chocolate and Chillies) 1 19 oz can of chickpeas, drained and rinsed 2 avocados, pitted and diced 1 garlic clove, minced or pressed (I omitted) handful of cilantro, roughly chopped 4 tbsp freshly squeezed lemon juice 2 tbsp extra-virgin olive oil 1/2 tsp ground cumin 1/4 cup water salt and freshly ground pepper to taste In a food processor add all the ingredients and process.  Add more water if you would like it thinner. ENJOY! to print the recipe, click here We love hummus!  It is one of the items we always have in the fridge, in fact. I know homemade is best, but we love it so much that we always have one or two of those little packages of Athenos plain hummus.  I often add a little bit of freshly squeezed lemon juice, a touch of smoked paprika, and we enjoy it with crackers or veggie sticks.   But this version with avocado instead of tahini is shockingly delicious…  BTW, do you know that blog, Shockingly Delicious?  Great site, check it out… This hummus recipe makes quite a large amount, so I could save some for a later, happy day! ONE YEAR AGO: Moving is not for sissies! TWO YEARS AGO: Awesome Broccolini THREE YEARS AGO: Pizza! Pizza! FOUR YEARS AGO:  From Backyard to Kitchen

The Kitchen Witch demonstrates how to make an old fashioned peach cobbler. Perfect for Father's Day!

GETTING READY 1. Preheat the oven to 450F. 2. In a bowl, mash the boiled potatoes with some oil. 3. Grease a baking dish with olive oil. 4. Soak the wheat bulgur in water. MAKING 5. To the mashed potato add salt, black pepper, and allspice, mix well.Add the already soaked cracked wheat and mix. 6. In a pan, place onion along with olive oil, cook until onion turns translucent. Add the...