This traditional pasta dish goes a little rouge — in a delicious way! Sweet potato carbonara makes use of spiralized sweet potatoes as the main ingredient instead of pasta, so you’ll still be able to twirl and twirl!
Wondering what to make for dinner? Pasta is always a favorite, and only gets better when it’s a flavorful dish that’s filling, too. My recipe for Fajita Pasta ticks off those boxes. It’s so tasty that I can’t wait for you to try it.
Wondering how to use up that leftover Easter ham? I suggest savory waffles with ham, cheddar, and Brussels sprouts. These waffles are full of goodies you likely have on hand, and they’re perfect to serve for breakfast, lunch, or dinner.
Since Brussels sprouts are on the way out for the season, I wanted to use them in a dish once more before we turn to asparagus and peas and green beans. I give you crunchy Brussels sprouts salad with creamy Sriracha dressing for the season’s last hurrah!
Do you love the combo of peanut butter and chocolate? It’s a classic, and one of my favorites, too. These homemade peanut butter-toffee chocolate eggs are a delicious, easy-to-make treat for the season…and beyond!