I promise the alliteration in the title was wholly unintended! I was inspired by the recipe for Pepper Jack, Chicken, and Peach Quesadillas in this month’s issue of Cooking Light, but was in the mood for a vegetarian sandwich version. Make that a pressed sandwich version. Every time I make a panini (or, I guess the singular . . . → Read More: Pepper Jack & Peach Panino
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Although not quite a re-interpretation of Crazy Camel Dessert Hummus, this sweetened white bean dip was certainly inspired by the clever and unique brainchild of Fed By Chuck & Co. My Maple-Date Cannellini Dip features a creamy base of cannellini beans pureed with plump dates that is perked up with pure maple syrup, rich maple extract, . . . → Read More: Maple-Date Cannellini Dip Unlike those strawberries and these apricots, the blueberries and nectarines used for this Summer Fruit Crisp were near perfect in their pure, unadulterated state. I typically have no problem tearing through a pint of berries or a bagful of stone fruit before they surpass their state of prime ripeness, but in this case I needed to . . . → Read More: Summer Fruit Crisp Nothin’ new & creative this time, folks… just my version of a classic entree salad. If prepared with a high ratio of fresh produce and lean protein to flavorful but high fat extras, a cobb salad can be a healthy and filling meal. In other words, mound your plate high with plenty of crisp romaine lettuce, . . . → Read More: Chicken Cobb Salad with Blue Cheese Buttermilk Dressing As you might recall from this post, I promised you a recipe for blondies using Saratoga Peanut Butter Company Blizzard [white chocolate] Butter. Well, here it is! These cakey blondies deliciously combine the flavors of white chocolate, peanut butter, and banana. The healthy fat in the peanut butter – along with the moisture from the mashed bananas . . . → Read More: White Chocolate, Peanut Butter, & Banana Blondies Boy, do I know how to pick ‘em. Yes, I’m being sarcastic and yes, I chose another batch of less-than-stellar summer fruit that I neither wanted to eat plain nor throw out. I’d been quite impressed by the fresh apricots that I bought at Trader Joe’s about a month ago, so I expected this bunch to . . . → Read More: Apricot Jam Oh, and fresh mozzarella. But hey, I had to cut the title off at some point – it’s long enough as is. I know what you may be thinking. Fruit? On a pizza? Whaaaaat? Let me just stop you right there. Indulge me for a moment and think about how fantastic fruit and cheese taste together: apples . . . → Read More: Caramelized Red Onion, Blue Cheese, and Nectarine Pizza If you read my post on Flourless White Chocolate Peanut Butter Cookies, you are well aware of my loyalty to the Peanut Butter and Co. product line. I’ve never tried a peanut butter from that company that I didn’t absolutely love, so it hadn’t crossed my mind to seek out other brands. That is, until a couple . . . → Read More: Trail Mix Granola Bars & Saratoga Peanut Butter Company Phew! It has been H-O-T here in Boston this week. I don’t know about you, but when the temperature soars, I have little interest in spending a prolonged amount of time over the stove or in front of the oven. Even though I could happily enjoy a bowl of fruit and yogurt for dinner on nights . . . → Read More: Chipotle Shrimp Tacos with Avocado & Mango Salsa Stuffed dates are an easy but impressive hors d’oeuvre that transcend seasonality. Equally well-suited for an elegant winter dinner party or a backyard summer BBQ, these two-bite delicacies balance sweet, salty, and tangy flavors as well as chewy, creamy, and crunchy textures. I decided to make two varieties of stuffed dates for a 4th of July get-together . . . → Read More: Stuffed Dates Two Ways |
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