The pairing of apples and cheddar cheese is just one of those culinary combinations that work beautifully well. The crisp sweet fruit is the perfect vehicle for the buttery piquant cheese. I can remember many family hikes fueled by freshly picked McIntosh apples, thick slices of sharp cheddar cheese, and either hearty whole wheat bread or . . . → Read More: Maple Apple Cheddar Melt
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Pinkberry. Red Mango. BerryLine. Chances are you are geographically close to one of these tart frozen yogurt shops that keep gaining in popularity throughout the nation. Touting a lower fat and sugar content than ice cream, frozen yogurt is obviously a lighter choice than its traditional frozen dessert counterpart. Now, I am a devout ice cream fan. Always . . . → Read More: Tart Vanilla Frozen Yogurt If like me, you get overly excited about the array of tempting offerings at the Whole Foods salad bar, then this gorgeous salad has your name written all over it. No hum-drum rice salad, this dish is rife with fresh flavors and pleasing textures. Crisp pieces of apple and pear combine nicely with chewy dried cranberries . . . → Read More: Fruited Wild Rice Salad with Dried Cranberries & Walnuts The trend of giving homemade goodies as gifts seems to have become less popular over the years, though I have only myself to blame for not sending culinary treats to loved ones more frequently. Who doesn’t love ripping into a package to unveil a tin of chewy chocolate chip cookies or a loaf of tender and . . . → Read More: Cranberry Pecan Granola This is no ordinary chimichanga. I’ve recently discovered that you can achieve a delightfully crisp tortilla – arguably the best part of a chimichanga – without the need for a deep-fryer. I guarantee that the kitchen tool necessary to make these beauties is sitting somewhere in your cabinet as you read this post: a skillet. Make that . . . → Read More: Non-Fried Beef & Bean Chimichangas I’ve been meaning to introduce more fish into my cooking routine for a while now. Choosing fruits of the sea can be a bit intimidating, what with all the guidelines regarding sustainable species, mercury levels, and other health-related concerns. Although I order a variety of seafood when dining out, I typically stick with purchasing shrimp, wild . . . → Read More: Lightened Tartar Sauce One tenet of my healthy eating philosophy is to choose produce that is in season as often as possible. Even though grocery store produce shelves are overflowing with berries, zucchini, and other summer fare, the Natural Resource Defense Council states that there is “no fresh, local produce available in Massachusetts at this time”. Although this unfortunate fact . . . → Read More: Maple Apple Snack Cake These crispy bars are a conglomeration of two favorite childhood treats, both of which I rarely ate – but enjoyed immensely – as a kid. S’mores were reserved for huddling around a beach bonfire at dusk during family summer vacations, melted chocolate and sticky marshmallows sandwiched messily between crunchy graham crackers. Half the fun of making . . . → Read More: S’mores Crispy Bars At some point during the long and cold Boston winter I made a delicious crumble featuring frozen organic cherries and cranberries (recipe linked below). I enjoyed the filling so much that I was inspired to use the same fruit combination to make an all-purpose sauce that could serve as an accompaniment to various dishes. Instead of baking . . . → Read More: Cranberry-Cherry Sauce Since making this most recent batch of granola, (other recipes I’ve posted are Pumpkin Spice Granola and Maple Date Granola), I’ve been repeatedly asking myself why I don’t make homemade granola more often. Preparing this breakfast staple at home allows you not only to control the quality of ingredients, but also to be creative with flavor . . . → Read More: Coconut Carrot Cake Granola |
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