No-Olive Almond-Herb Tapinade

I came across this recipe as a suggested topping for roast radishes and it’s super yummy! It also comes together pretty easily in the cuisinart. Makes 1/2 cup, 75 calories per tablespoon. 1/2c fresh parsley leaves 1/4c fresh mint leaves 2T fresh oregano leaves1T capers 1 small garlic clove (slice it before you pop it … Read more

Smoky Paprika Butter

This recipe came from a Plated box I got recently. What could have been a really ordinary steak with roasted vegetables was elevated to something extraordinary when this butter mixture melted into it. nom nom nom …. Makes a serving for 3 1/2 stick unsalted butter1-2 t sriracha 1/2 t smoked paprika 1/4 t crushed red pepper1 clove garlic, … Read more

Peanut Sauce

I needed some peanut sauce for my Thai Kohlrabi salad, and the jar I had in the fridge had gone bad – so I went in search of a recipe to make my own. This one was super yummy! 3/4 c creamy peanut butter 1/4 c + 2 T water 3 T hoisin sauce 2 … Read more

Squash & Spinach Fritters

These tasty little nuggets are pretty easy to make, and versatile – although the recipe calls for spaghetti squash, they worked just fine with acorn squash. It’s definitely important to squeeze as much moisture as possible out of the vegetables; and thinner fritters cook more easily than thick ones. The sriracha mayo makes the dish! … Read more

Best Hummus Ever

This is one of the recipes that my friends look forward to eating when they come to a party at my house. It’s soooooo much tastier than store-bought hummus – plus it’s less expensive! And considering how super-easy it is to whip together, there’s really no excuse for store-bought hummus ever again! The only “special” … Read more

Tofu Dip

This dip is a wonderful alternative to the typical ranch-style veggie dip you see on a lot of appetizer buffets. Makes approximately 2 1/2 cups. 1 c soft tofu, mashed 1 c plain nonfat yogurt 1 T olive oil juice of 1 lemon 2 T chopped chives or 1 c scallions garlic powder, to taste … Read more