Make each meal memorable
SUBSCRIBE BY EMAILAlmond-Apricot Breakfast Chia Pudding is a satisfying dish for your first meal of the day. If you’re like me, you might even dig into this pudding as a healthier option for dessert! I used dried apricots to pull this pudding together, and top it with a sweet sauce and crunchy almonds.
Sautéed Kale on Toast with Poached Eggs is one of my favorite breakfast dishes. It offers a lot of flexibility (prep the eggs how you prefer them, use roasted asparagus instead of sautéed kale — you get the idea) and a ton of flavor. Heck, this is even a great option for dinner!
Asian Noodle Salad in a Jar with Spicy Peanut Dressing is a really pretty salad! This salad goes beyond good looks: it’s loaded with fabulous veggies AND a delightful dressing. It works as the ideal picnic salad, or take-to-work salad, too. You’ll love it!
Take advantage of what the season offers – right now I’m into rhubarb – and bake up this sweet-and-slightly-tart dessert. I used rhubarb from my 95-year-old uncle’s garden to make this dish extra special to me. You can easily make Cherry-Rhubarb and White Chocolate Bread Pudding the final touch to your next springtime meal.
Barley Risotto with Mushrooms and Peas is a dish you’ll love to sink your teeth into. I switched things up a bit and used barley instead of Arborio rice to make this risotto, and tossed in mushrooms and peas for extra flavor. This vegetarian dish is hearty and delightful! I love risotto, don’t you? All…
