Truffle Cacio e Pepe with Creamy Burrata

1 pound spaghetti or bucatini

1 tablespoon freshly cracked pepper

3 tablespoons truffle or regular butter

1 tablespoon truffle oil

1 cup freshly grated Pecorino-Romano or Parmigiano Reggiano cheese

2 balls burrata

Fleur de sel or your favorite finishing salt

Truffle honey or regular honey, optional

Bring a large pot of heavily salted water to a boil for the pasta. Boil the pasta until al dente - I have found this is usually about 2 minutes less than the package directions. Using tongs, pull out the pasta and place in a large bowl. Keep the pot of pasta water - you will need it later to bring the sauce together.

In a large sauté pan over medium-low heat, add the cracked pepper and cook for 30 seconds to one minute or until fragrant. Stir in the butter and olive oil until melted. Ladle in 1/2 cup of pasta water into the pan and stir until everything is combined. Turn off the heat, then add the cooked pasta with 1/2 cup of the cheese and about 1/2 cup of of pasta water. Toss together with tongs until creamy. Then add the rest of the cheese and more pasta water and toss together.  Continue adding pasta water and cheese until a desired creaminess is reached. It should be light and extra creamy. Serve in pasta bowls, top with burrata, more pepper, a sprinkle of fleur de sel, and a light drizzle of honey, if desired.

Creamy Autumn Veggie & Wild Rice Soup

One of the best soups you’ll make all fall… Period! It’s hearty, filling, yet healthful as it’s full of good for you veggies. If you make any soup this fall, it needs to be this one. SO good.

1 tablespoon olive oil

1 onion - chopped

4 stalks celery - sliced

3 carrots - chopped

Kosher salt and freshly cracked pepper

4 garlic cloves - minced

1/2 teaspoon red pepper flake

1 tablespoon fresh thyme leaves

1 tablespoon fresh minced rosemary

1 tablespoon fresh minced sage

1 pound mixed mushrooms

1 small sweet potato - peeled and cubed

1 cup peeled and cubed butternut squash

3/4 cup wild rice

4 cups chicken or veggie stock, plus more if you want a thinner soup

1 Parmesan rind

1 cup half & half or whole milk

3 cups baby spinach or kale

1 cup grated Parmesan

Zest and juice 1 lemon

Heat a soup pot over medium heat. Add the olive oil, onion, celery, and carrot with a generous sprinkle of salt and pepper. Let cook until veggies are golden in color - about 8 to 10 minutes. Add the garlic, pepper flake, thyme, rosemary, and sage. Stir together and cook for one minute. Add the mushrooms in 3 batches with a dash of salt in between each batch to help wilt them down quicker, once wilted, add the next batch until all the mushrooms are cooked down. Add the sweet potato, squash, rice, stock, parmesan rind and bring to a boil. Simmer until rice and veggies are cooked through - this may take some time as wild rice takes awhile to cook, to be sure check the package directions for exact time. When finished, add the milk, greens, parmesan, lemon zest and juice. Stir everything together. Remove Parmesan rind. Taste for seasoning and add more salt if needed. Ladle in bowls and top with more parmesan if desired.

Maple Creamed Corn & Brussels Sprouts Quinoa Bowl

I’ve taken two classic fall side dishes and created a healthful quinoa bowl out of them. This bowl of goodness is a little bit healthy and a little bit decadent and a lot delicious! Each of these “side dishes” can be prepped ahead and reheated. So you could even do them as side dishes for the week then use leftovers to make the bowls!

4 servings

Quinoa:

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

1 tablespoon Dijon mustard

1 tablespoon maple syrup

1/2 teaspoon apple pie or pumpkin spice

Kosher salt and freshly cracked pepper

2 cups cooked quinoa

2 cups baby kale leaves - chopped

Brussels Sprouts:

1 pound Brussels sprouts - sliced thin

1 tablespoon extra virgin olive oil

1 teaspoon cumin

1 teaspoon cinnamon

Kosher salt and freshly cracked pepper

Corn:

2 tablespoons butter

2 (15 ounce) cans roasted or regular whole kernel corn - drained and rinsed

2 tablespoons maple syrup

1/2 cup milk or half and half

Kosher salt and freshly cracked pepper

1 tablespoon flour

1/4 cup Parmesan cheese

For serving:

Sliced apple

Shredded Smoked Gouda or White Cheddar

Roasted walnuts and/or dried cranberries

Preheat your oven to 400 degrees. Make the quinoa. In a small bowl, whisk together the balsamic, olive oil, Dijon, maple syrup, spice, and a dash of salt and pepper. To a large bowl, add the quinoa, kale, and dressing. Set aside until ready to serve.

Make the Brussels. Toss them together on a sheet pan with the olive oil, cumin, cinnamon, 1 teaspoon of salt and 1/2 teaspoon pepper. Roast in the oven for 15 to 20 minutes or until crispy.

Make the corn while the Brussels are cooking. In a large sauté pan, heat 1 tablespoon of the butter over medium low heat. Add the corn, maple syrup, cream, salt, and pepper and stir together. Bring to a slight boil for one minute and lower the heat. In a small bowl, mix together the remaining tablespoon of butter with the flour until it becomes a thick paste and add to the corn. Cook for about 2 minutes until thick. If it gets too thick, add a little more cream until desired consistency. Stir in the parmesan. Build the bowls with quinoa on the bottom. Top with the Brussels, corn, apple, Gouda, and nuts. Serve warm.

Spaghetti with Gouda Mornay Sauce & Toasted Crunchies

One of the best comfort foods! A Mornay sauce is just a fancy word for a white sauce with cheese, and the Gouda here adds so much flavor. The buttery crunchies are the perfect added bonus to the perfectly al dente pasta! This dish has so many fabulous elements… a flavor burst in every bite!

4 tablespoons butter

2 tablespoons flour

2 cups milk - warmed

Dash of salt

Dash of white pepper

Pinch of nutmeg

1 cup good quality gouda cheese - freshly grated

1 package spaghetti (or whatever pasta you want to use)

1 cup Panko breadcrumbs

Parmesan cheese (optional)

Parsley (optional)

Melt 2 tablespoons of butter in a sauté pan over medium heat. Add the flour and whisk for several minutes, but don't let the roux turn brown. You want the roux to stay white while the raw taste is cooked out of the flour. Slowly add the warm milk, constantly whisking until it all comes together. Bring sauce to a slight boil and simmer, letting the sauce thicken. Add the salt, pepper, and nutmeg. Taste for seasoning and add more if needed (but don’t over-salt, the pasta water will be plenty salty and bring that flavor into the pasta). Add the grated cheese and whisk until melted and smooth. Keep warm.

Add pasta to a pot of boiling, salted water. Let it cook according to the package directions, until al dente. Drain pasta and reserve 1 cup of pasta water. Toss the pasta into the sauce, adding a little pasta water to bring it all together. Add more pasta water to create a thinner sauce. 

Melt the remaining 2 tablespoons of butter in a small sauté pan. Add the Panko breadcrumbs and toast until lightly golden brown. Plate the pasta into bowls and top with the breadcrumbs and the Parmesan and parsley if you wish. 

Spinach, Smoked Mozzarella, & Crispy Prosciutto Squash Boats

Not trying to be dramatic, but this is truly one of my new favorite recipes. And I have to admit, I have made spaghetti squash many a times and never much cared for any of the recipes. This one is a totally different story! It’s so next level, I can’t even explain. It’s a must-make!

4 servings

2 medium spaghetti squash - halved, seeds removed

2 tablespoons olive oil

Kosher salt and freshly cracked pepper

2 (8 ounce) packages frozen spinach - thawed, squeezed dry

1 cup ricotta cheese

1 cup grated smoked mozzarella + 1 cup diced

(You can also use regular mozzarella and toss in a few dashes off liquid smoke)

1/2 cup grated smoked or regular Gouda

1/4 cup apple cider vinegar

5 garlic cloves - minced

2 tablespoons minced rosemary

1/4 teaspoon grated nutmeg

4 ounces prosciutto - cut into small pieces

Preheat oven to 425 degrees. Place the squash cut side up on a baking sheet. Drizzle the insides and tops with olive oil and sprinkle with salt and pepper liberally. Roast for 30 to 40 minutes or until soft. In a bowl, mix together the spinach, ricotta, grated smoked mozzarella, Gouda, apple cider vinegar, garlic, rosemary, nutmeg, and a heavy dash of salt and pepper. Take the pooled liquid from inside the cooked squash, pour into the mixture, and mix again until throughly combined. Fill the insides of the squash evenly with the spinach mixture, top with the diced mozzarella, and scatter the prosciutto over the tops. Bake again for 10 minutes or until cooked through and bubbly. Serve warm.

Bright & Green Loaded Bean Soup

This bright, clean, and very healthful soup is a favorite of mine! Packed with healthy greens and beans + a delicious herb sauce that goes on top, takes the flavor to an entirely new level!

1/4 cup minced basil

2 tablespoons minced mint

5 garlic cloves - 1 grated, 4 minced

1/4 cup extra virgin olive oil + 1 tablespoon

1 onion - chopped

3 celery stalks - sliced

Kosher salt and freshly cracked pepper

1/2 teaspoon red pepper flake, more to taste

2 bay leaves

4 cups vegetable broth

1 can cannellini beans - drained and rinsed

1 cup frozen lima beans

1 Parmesan rind

1 cup green beans - cut into small pieces

1 bunch asparagus - tough ends removed, cut into small pieces

2 lemons juiced

Sliced radish and grated Parmesan, for serving

Make the herb sauce by combining the basil, mint, grated garlic, and 1/4 cup of olive oil in a bowl. Set aside. Heat the tablespoon of olive oil in a heavy bottom soup pot over medium heat. Add the onion, celery, and a heavy dash of kosher salt and pepper. Cook until the vegetables are translucent - about 7 minutes. Add the minced garlic, pepper flake, and bay leaves - cook for about one minute. Add the vegetable broth, cannellini beans, lima beans, and Parmesan rind - bring to a boil then simmer for about 30 minutes. Add the green beans and asparagus and cook for about 2-5 minutes - just long enough that they’re bright green and slightly crunchy. Squeeze in the lemon juice and stir everything together. Taste and add more salt if needed. Ladle into bowls, topping with the herb sauce, sliced radish, and Parmesan.

Kale Fennel & White Bean Soup

This is what I call my “diet soup” or “cleansing soup.” We often have this soup at the beginning of the week after a weekend or a vacation of bad eating. There’s so much flavor without adding fat or anything unhealthy! All clean, healthful goodness!

2 tablespoons extra virgin olive oil

1 yellow onion - diced

1 fennel bulb - diced

3 celery stalks - diced

1 carrot - diced

3 garlic cloves - minced

1/2 teaspoon red pepper flake

Kosher salt and freshly cracked pepper

1/4 cup store-bought basil pesto

2 cans cannellini beans - drained and rinsed

4 cups vegetable or chicken broth

1 parmesan rind

1 bundle Tuscan kale - stems removed, chopped

1 lemon - zested and juiced

Freshly grated parmesan, for serving

Heat olive oil in a soup pot over medium heat. Add the onion, fennel, celery, carrot, garlic, pepper flake, and a heavy dash of salt and pepper. Cook until vegetables are translucent- about 5 minutes. Stir in basil pesto and let cook into the vegetables for about 2 minutes. Add the cannellini beans with a heavy dash of salt and pepper, broth, and parmesan rind. Bring to a boil and simmer for at least 30 minutes to get all the flavor possible out of the rind - the longer it simmers, the more flavorful. Before serving, add the kale a little at a time, letting the leaves wilt down before adding more. Tip: as you add the kale each time, sprinkle with a little bit of salt - this helps flavor the soup as you go and the leaves wilt down quicker. Finish with the lemon zest and juice. Serve in bowls topped with Parmesan and a drizzle of olive oil.

Cheesy Tomato Basil Tortellini

This is like the best baked pasta you’ve ever had - only in soup form! It’s hearty, decadent, cheesy, and creamy with a ton of light summer freshness throughout from the tomatoes and fresh basil. This soup is next-level stuffs you’re going to love it!

2 tablespoons olive oil

1 large onion - diced

Kosher salt and pepper

5 garlic cloves - minced

1 tablespoon fennel seed

2 teaspoons Italian seasoning

1/2 red pepper flake, or to taste

8 ounces sliced mushrooms

1 pound whole cherry or chopped heirloom tomatoes

3 tablespoons tomato paste

1 (28 ounce) can San Marzano Whole Peeled tomatoes

4 cups vegetable broth

1 pound store-bought tortellini

1/2 cup chopped basil leaves + more for serving

6 ounces shredded mozzarella

2 ounces shredded Parmesan, plus more for topping

8 ounces ricotta + more for serving

Heat olive oil over medium-low heat. Add the onion with a heavy dash of kosher salt and pepper. Cook until onion is translucent - about 4 minutes. Add the garlic, fennel seed, Italian seasoning, and pepper flake. Cook for one minute. Add the mushrooms with a heavy dash of salt and pepper - cook for about 5 minutes. Add the tomatoes with the tomato paste and another dash of salt and pepper - cook for about 4 minutes. Add the San Marzano tomatoes, breaking them up with a spoon until desired consistency. Pour in the broth, bring to a boil, simmer, then add the tortellini. Cook according to the package directions - usually about 4-5 minutes. Stir in the chopped basil, mozzarella, parmesan, and ricotta. Serve immediately in bowls, topped with more ricotta and basil if desired.

Zucchini and Quinoa Greek Lemon Soup

A fun, healthy take on the traditional Greek Lemon Chicken soup! The egg adds creaminess without too much unnecessary fat and the lemon gives such a fresh, happy brightness.

1/4 cup extra virgin olive oil

1 small yellow onion - diced

1 cup diced celery

1/2 cup diced carrots

3 green onions - sliced

Kosher salt and freshly cracked pepper

1 zucchini- chopped

4 garlic cloves - minced

2 bay leaves

1 teaspoon dried oregano

1/2 cup quinoa

4 cups chicken or vegetable stock

2 eggs

1 teaspoon lemon zest

2 lemons - juiced

Parmesan

Feta

Parsley

Heat olive oil in a soup pot and add the yellow onion, celery, carrots, and green onion with a sprinkle of salt and pepper. Cook until veggies are slightly soft - about 5 minutes. Add the zucchini, garlic, bay leaf, and oregano with another sprinkle of salt and pepper. Cook until slightly soft - about 5 minutes. Add the quinoa and stock. Bring to a boil and simmer until quinoa is cooked through - about 10 to 15 minutes. While quinoa is cooking, in a separate bowl add the eggs, lemon zest, juice, and a sprinkle of salt and pepper. Whisk together until smooth. When quinoa is cooked and soup is hot, add a couple of ladles of soup into the egg mixture and whisk together to temper the eggs. Add the egg mixture to the soup and stir together with two handfuls of Parmesan. Spoon into bowls and top with more Parmesan, Feta, and parsley.

Summer Squash & Parmesan Chowder

Think of your favorite chowder but full of end of summer veggies fresh from the garden. This soup gives both the lightness of summer and the heartiness of fall.

3 slices of bacon - chopped

1 tablespoon butter

1 onion - diced

4 garlic cloves - minced

2 chipotle peppers in adobo sauce - minced

1 teaspoon fresh thyme leaves (1/2 teaspoon dried)

Kosher salt and freshly cracked pepper

1 pound yellow squash - cubed

2 ears corn - kernels shaved off the cob

1/3 cup all-purpose flour

4 cups chicken or vegetable stock

1 cup of milk or half and half

1 1/2 cups freshly grated parmesan, plus more for serving

Heat a soup pot over medium heat. Fry the bacon until crisp then set aside to drain on a paper towel lined plate. Add butter to the pot with the bacon grease and cook the onion, garlic, peppers, and thyme with a heavy dash of salt and pepper until translucent - about 4 minutes. Add the squash and corn with another heavy dash of salt and cook until squash starts to soften - about 10 minutes. Add the flour and cook for a few more minutes - this gets the raw taste out of the flour and thickens the soup. Add the stock and milk. Bring to a boil and simmer. When ready to serve, stir in the parmesan. Taste for seasoning and add more salt and pepper if needed. Ladle into soup bowls and serve with more parmesan and bacon bits.

Creamy Feta Tomato Dip

Whip up this one-pot, stovetop to table dip in under 15 minutes! Inspired by a dish we had in Santorini, this dip is fresh, creamy, and simply delish. It’s perfect for game day or a dinner party appetizer, and it won’t last long. 

1 tablespoon extra virgin olive oil 

1/2 yellow onion - diced 

Kosher salt and fresh cracked pepper 

3 cups grape tomatoes - diced 

3 garlic cloves - minced 

1/2 teaspoon chili pepper flake (or to taste)

1 (28 ounce) can San Marzano whole peeled tomatoes - drained and crushed by hand 

2 tablespoons unsalted butter 

10 ounces traditional block feta cheese 

1/4 cup minced dill, plus more for sprinkling 

Pita, veggies, or crostini - for serving 

Heat olive oil in a medium cast iron pan over medium low heat. Add the onion with a dash of salt and pepper and cook until soft. Add the grape tomatoes, garlic, chili pepper, San Marzano tomatoes and bring to a boil. Simmer and cook for about 8 minutes - or until the tomatoes are completely broken down and most of the liquid is absorbed. Stir in the butter, half of the feta cheese, and the dill until completely melted and combined. Crumble the rest of the feta and more dill on top. Serve hot with pita, veggies, crostini, or all three! 

Marinated Mediterranean Picnic Salad

Cold salads are a must for summer. Whether it be pool parties, picnics, or barbecues, it’s always nice to bring something cold and refreshing to add to the festivities. This one uses fresh, Mediterranean flavors and the simple lemon vinaigrette it’s marinated in is a game changer. 

1/2 cup uncooked quinoa 

1 (12 oz) jar marinated artichoke hearts 

2 cups chopped arugula

1 1/2 cup marinated gigantes beans (see *cook’s note)

3/4 cup Kalamata olives - sliced in half 

3/4 cup shaved Parmesan 

4 ounces goat cheese - crumbed 

Juice of 1 lemon

1/3 cup olive oil

Kosher salt and freshly cracked pepper

Cook the quinoa according to the package directions. Let it cool then transfer to a large salad bowl or mixing bowl. Heat a grill pan to high heat. Drain the artichoke hearts. When the grill pan is hot, cook the artichoke hearts for 2 minutes on each side or until charred. Add them to the salad bowl with the arugula, beans, olives, Parmesan, and goat cheese. 

Make the salad dressing by whisking together the lemon juice, olive oil, and a dash of salt and pepper. Add to the salad bowl and toss until evenly coated. Taste and add more salt and pepper if needed. Refrigerate until ready to eat. Can be refrigerated for up to 2 days. 

*Cook’s note: Gigantes beans are giant white beans similar to cannellini beans. They can be found in the salad bar section at grocery stores such as Fresh Market and Whole Foods. If you can’t find them, you may substitute with drained cannellini beans. 

​Mediterranean Trio Grain Bowl

Yes, it’s April and I’m late to the Meatless March party. But truth is, I’ve been going meatless on the regular for several months now. No, I’m not becoming vegetarian or vegan, but I do eat that way pretty often now. Grain bowls are a great meatless, make-ahead dinner and they last for several days in the fridge. Ones like this are meant to be served cold, so no re-heating necessary - just take it out and eat it! Don’t be intimidated by the long grocery list. A lot of the ingredients are repeated and everything can be made ahead and refrigerated for several days.

4 servings

Zesty Quinoa:

1 cup dry quinoa

1/4 cup minced cilantro

1 tablespoon olive oil

1 teaspoon ground cumin

1 lime zested and juiced

Pinch pepper flake, to taste 

Pinch kosher salt, to taste 

Pesto Barley:

1 cup dry barley

1/4 cup store-bought or homemade pesto

1 tablespoon fresh squeezed lemon juice

Pinch kosher salt, to taste 

Cauliflower Rice:

1 tablespoon olive oil

1 small shallot - chopped

3 garlic cloves - chopped

1/2 teaspoon oregano

2 cups store-bought cauliflower rice

2 cups chopped spinach

Kosher salt and freshly cracked pepper, to taste 

Tzatziki Sauce:

1 1/2 cups plain yogurt

1 cup finely chopped seedless cucumber

2 tablespoons minced red onion

1 tablespoon minced dill

1 tablespoon extra virgin olive oil

1 large garlic clove - minced

1/2 lemon zested and juiced

Kosher salt, to taste 

Italian Salsa Verde:

2 cups parsley

2 garlic cloves

1 tablespoon capers

1 teaspoon anchovy paste

1 lemon - juiced

Kosher salt and freshly cracked pepper

1/3 cup olive oil, plus more if needed

Optional:

1 cup feta, for serving

1 1/2 cups olives, for serving

Lemon wedges, for serving

Set 2 large saucepans on the stove. Add the quinoa to one and barley to the other and cook with water according to the package directions. When the quinoa is done, fluff with a fork and add the cilantro, olive oil, cumin, lime zest and juice, pepper flake, and salt to the cooked quinoa and stir together until combined. When the barley is done, add the pesto, lemon juice, and salt to the saucepan and stir together until combined. Refrigerate until ready to use.

While the grains are cooking, cook the cauliflower rice. Heat olive oil in a sauté pan over medium low heat and add the shallot, garlic, and oregano. Cook for one minute or until fragrant then add the cauliflower and spinach with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Toss together and cook for about 3 to 4 minutes or until soft and the consistency of rice. Refrigerate until ready to use.

Make the sauces. In a medium bowl, combine the yogurt, cucumber, red onion, dill, olive oil, garlic, lemon zest and juice, and a dash of salt. In a food processor, add the parsley, garlic, capers, anchovy paste, lemon juice, and a dash of salt and pepper. Pulse until chopped then stream in the olive oil, with the processor running, until smooth. Both sauces can be refrigerated until ready to use.

Build the bowl by spooning the quinoa, barley, and cauliflower rice into a 4 serving bowls next to each other. Top with both sauces and the feta, olives, and lemon wedges if using. 

5 Easy, Healthier Dishes for Your Holiday Table

Healthy and easy doesn't always mean "not as good." These 5 dishes are quick, easy, and beyond loaded with flavor. And they're not SO healthy that they're not Thanksgiving worthy. They also make fabulous dishes for easy weekday meals. 

Brown Butter and Crispy Sage Cauliflower Mash

Roasted Maple Creamed Corn 

 Smoky Autumn Salad

 Truffled Turkey Breast with Truffle Gravy 

 Sweet and Spicy Roasted Squash

Roasted Maple Creamed Corn

Can Thanksgiving be healthy without having to give up your favorites? It can definitely be HEALTHIER! This roasted cream corn is a great example, and it only takes about 5 minutes to make. Maple replaces sugar, lower fat products replace the cream and butter. The best part, it tastes as good as the full-fat version! 

2 tbsp reduced fat Irish butter - softened

1 lb bag frozen roasted corn - thawed (Trader Joes has a fabulous one)

2 tbsps maple syrup

1/2 cup light cream, plus more for thinning 

1/2 tsp kosher salt - to taste

1/2 tsp freshly ground black pepper

1 tbsp flour

1/4 cup Parmesan cheese

Parsely - optional

In a large sauté pan, heat 1 tablespoon of the butter over medium low heat. Add the corn, maple syrup, cream, salt, and pepper and stir together. Bring to a slight boil for one minute and lower the heat. In a small bowl, mix together the remaining tablespoon of butter with the flour until it becomes a thick paste and add to the corn. Cook for about 2 minutes until thick. If it gets too thick, add a little more cream until desired consistency. Transfer to a bowl. Top with Parmesan and parsley.  

Sweet and Spicy Roasted Squash

Thanksgiving is upon us, and I can't think of anything more suitable than squash to serve with your turkey and ham for the big day! It's the perfect side dish without being uber-Thanksgiving traditional. Plus, it's a little healthy and you'd never know it! 

1 large butternut squash 

2 medium acorn squash 

Olive oil

Kosher salt 

Pepper 

3 tbsp maple syrup

1 tsp cinnamon 

Pinch red pepper flake, to taste 

Heat oven to 450 degrees. Peel the butternut squash. Cut off the rough ends then cut in half lengthwise and scoop out the seeds with a spoon. Cut each half into two shorter halves then cut into 1 inch sticks and moons. Cut the ends off the acorn squash then cut in half lengthwise and scoop the seeds out with a spoon. Slice into 1 inch moons - keep the skin on these! 

Place all the squash on a large sheet pan lined with foil. Drizzle olive oil evenly over the squash then sprinkle with plenty of salt and pepper. Drizzle the maple syrup and sprinkle the cinnamon and red pepper flake. Toss together with your hands until all squash is covered in the oil and spices.

Roast in the oven for 15 to 20 minutes or until the squash is slightly soft and caramelized. 

Brown Butter and Crispy Sage Cauliflower Mash

Thanksgiving is typically a day where calories don't count, but it never hurts to have a few healthier dishes at your table. I'll be honest, when I eat this cauliflower mash, I don't even miss mashed potatoes. The brown butter and sage give it such a warm fall flavor, and the (fat free) cream cheese gives it such a fluffy, creamy texture. I love this cozy side dish - it'll be at my table all season. 

1/2 stick butter

1 tablespoon chopped sage + 7 whole leaves 

1 head cauliflower florets  

1 garlic clove - chopped 

4 ounces fat free cream cheese  

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly cracked black pepper  

Heat butter in a sauté pan over medium heat and don't move. Let the butter melt. When it starts to brown around the edges, add the chopped and whole leaf sage. Remove the whole leaves with a slotted spoon to a folded paper towel as soon as they get crispy - about 30 seconds. As soon as the butter is brown and nutty, turn off the heat. This butter can be used immediately or stored in your fridge for several weeks. 

Steam the cauliflower in a steam basket on your stovetop until very soft. Transfer to a higher speed blender with the garlic, cream cheese, salt, pepper, and 3/4 of the sage butter. Blend until completely smooth. Taste and add more salt if needed. When ready to serve, transfer to a bowl and top with the remaining brown butter and whole sage leaves. 

Smoky Autumn Salad

Weekly dinner table or Thanksgiving side, this salad is everything I love about fall and NEEDS to be on your table asap. Smoked Gouda, sweet potato, and smoked almonds... need I say more?! So many unique flavors going on here from sweet and salty to creamy and smoky -  complete with a hint of that cinnamon holiday flavor we all love so much. I can't put into words enough how great this is - I've had few salads I like more - I guess that sums it up? 

 Dressing:

3 tablespoons maple syrup

3 tablespoons olive oil

1 tablespoon Dijon mustard

½ teaspoon cinnamon

Kosher salt and freshly cracked pepper

Salad:

1 large sweet potato – peeled and cubed into 1/2-inch cubes

1 tablespoon olive oil

1 tablespoon maple syrup

½ teaspoon cinnamon

½ teaspoon kosher salt

¼ teaspoon freshly cracked pepper

4 cups spinach

4 cups arugula

1 cup smoked almonds – roughly chopped

1 cup smoked gouda – shredded

In a glass jar or plastic container with a lid, add the maple syrup, olive oil, Dijon, cinnamon, and a dash of salt and pepper. Shake together until combined.

Heat oven to 400 degrees. On a baking sheet covered in foil, toss together the sweet potato cubes with the olive oil, maple syrup, cinnamon, kosher salt, and pepper. Roast for 12 to 15 minutes or until slightly golden and tender. Set aside to cool.

In a salad bowl, mix together the spinach and arugula. Top with the cooked sweet potatoes, smoked almonds, and smoked gouda. Pour the dressing over the top and toss together.

Healthy Baked "America" French Toast Minis

It's always necessary to splurge on any holiday, but in July, it's swimsuit season! We have a beach vacay coming up, so I'm doing everything I can to keep it together. Something about my healthy eating habits have resulted in me waking up every morning completely starving, and while I'm typically not a sweets person, I've been craving something sweet lately to go with my morning coffee. These are the perfect healthy breakfast or even dessert to have on Independence Day! As a matter of fact, I've made them every week for the past month! 

Nonstick spray

6 to 8 slices of whole grain bread - cubed or torn into pieces

8 strawberries - cubed small

3/4 cup blueberries

4 ounces fat-free cream cheese - cubed small

8 eggs

1/4 cup almond or cashew milk

3 tablespoons maple syrup, plus more for serving

1 teaspoon vanilla

1 teaspoon cinnamon  

1/4 teaspoon salt

Heat oven to 375 degrees. Spray an 8-cup mini loaf pan or a 12-cup muffin tin well. Evenly distribute the bread pieces, strawberries, blueberries, and cubes cream cheese in each tin. 

In a medium bowl, whisk together the eggs, milk, maple, vanilla, cinnamon, and salt. Pour evenly into each loaf or muffin cup. Bake for 15 to 25 minutes or until golden and cooked through. Time will vary depending on tin used - watch closely. Serve warm or room temperature with a drizzle of maple syrup or fat-free whipped cream. 

Pickled Peach Salad with Smoked Almonds and Cranberry Goat Cheese

Peaches are my go-to this time of year. If I'm at a farmer's market, I'm getting a whole lotta them. Since my Peach Buratta Salad from the cookbook, this is the best Peach Salad I've ever made!! Y'all, this is mind-blowing good and should be your new weeknight favorite! 

 4 servings 

Pickled Peaches:

4 peaches - core removed and cut into thick slices

1/2 small red onion- sliced thin

1 1/2 cups white vinegar

1 1/2 cups water

1/4 cup sugar

1/3 cup maple syrup

1 teaspoon Kosher salt

1/2 teaspoon cinnamon

1/4 teaspoon pepper flake

Salad:

1/2 lemon - juiced

1 teaspoon honey

1/4 cup olive oil

Kosher salt and fresh cracked pepper

8 cups spinach arugula mix

1/2 cup cranberry goat cheese - crumbled

1/4 cup smoked almonds - roughly chopped

1/4 cup minced crystallized ginger

Place peach and onion slices into a large bowl. In a saucepan, bring water, vinegar, sugar, maple syrup, salt, cinnamon, and pepper flakes to a boil. Take off the heat and let cool slightly for about 10 minutes. Pour over the peach-onion mixture and let sit for about 30 minutes.

Drain and set the pickled peaches and onions aside, retaining 2 tablespoons of the liquid in the same large bowl. Add the lemon juice, honey, a dash of salt and pepper, and whisk in the olive oil until combined. Add the spinach arugula mixture and toss together until coated. Plate in a large salad bowl to share or on four separate plates with the cranberry goat cheese, smoked almonds, and crystallized ginger over the top.

CHEERS TO HAPPY EATING!!!