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Bohemian Soupsody: Carrot-Ginger Soup with Cashews

We’re trying have more meatless meals around here. I’m also into making meals that stretch, so this lead me to soups. Thus begins the soups series I’ll call “Bohemian Soupsody,” though the hubs suggested “Soupsapalooza.” So anyway, on with Soupsody. Soups are great, they are a budget-friendly meal that you can stretch by pairing them … Continue reading

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Tuscan-Style Steak with Arugula and Parmesan

We recently discovered organic, pre-washed baby arugula. It’s an “aromatic,” slightly spicy green full of vitamins A and C. Usually we mix it with spinach. Last week before a trip to the market, I pulled out one of my favorite cookbooks, The Quick Recipe from American’s Test Kitchen. I stumbled upon this jewel–Tuscan-Style Steak with Arugula and … Continue reading

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Coconut Ginger Butternut Squash Soup with Lime Crema

My four-year-old picked this soup for dinner over homemade mac & cheese. My hubby, who hates squash, loves this soup, making it a winner in my book! We’ve tried other squash soups, but this is the one because of the layered flavor profile: curry, coconut milk, ginger, lime, shallot, leek, onion, white wine, thyme, and, … Continue reading

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Recipe-On-The-Box Trilogy: Part I – Crispy Rosemary Chicken with Grape Nuts

Recently I found myself saying in disbelief, “Thanksgiving? NEXT week already?” This is one of those rare occasions where we find ourselves hosting Thanksgiving – how fun! The challenge will be paring down the menu & time management.  In the meantime, I present the “Recipe-On-The-Box Trilogy.” A compilation of my favorite recipes found on the box. … Continue reading

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Roasted Balsamic Parmesan Brussels Sprouts

Brussels Sprouts “peak” season begins in September! This is one of my favorites, roasted brussels sprouts. Roasting brings out a rich flavor because of the caramelization that occurs. You can roast them whole, but I slice them, which means a shorter cook time and more surface area which browns. The flavors of this dish include balsamic vinegar and … Continue reading

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Warm Butternut and Chickpea Salad with Tahini Dressing

I love squash, especially butternut. This wonderful warm squash salad includes chickpeas, garlic, red onions, and cilantro, though I substituted cilantro for fresh chives. It’s coated in an acidic & nutty dressing featuring lemon, garlic and tahini. (Tahini is sesame seed paste used in Middle Eastern foods, like hummus.) This dish is so delicious, it’s … Continue reading

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Ancho Chili Chicken & Steak Fajitas

This is a great weekday quick cook, especially if you prep your ingredients the night before or even in the morning. I modified the original steak-only recipe by doubling the ancho chili marinade and adding chicken to the mix. These Chicken & Steak Fajitas make great leftovers and take-away lunches. Serve it with black bean salsa, sour … Continue reading

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Mediterranean Veggie Burgers & Tzatziki Spread

I’ve been on the search for recipes that I can serve at the end of the grocery week, when we don’t have any meat on hand. I want to have something that I can grab from the pantry to create a main dish. These Mediterranean Burgers are from Eating Well and are surprisingly tasty with flavors such … Continue reading

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Roasted Sweet-Potato Fries

Roasting is one of my favorite methods of cooking vegetables. It’s easy and the flavor that develops is unmatched. These “no fry” Roasted Sweet-Potato Fries are a hit. I’ve even tried it with carrots; the kids love it! Also, here’s a useful list from Eating Well about cooking veggies (scroll down to the alphabetical list). Roasted Sweet-Potato … Continue reading

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