Well, Mother Nature has decided to dump another 6 inches on us in New York City. I’m sure I’m not the only one hoping this is winter’s last blast!
Spring is beginning to make her presence known here in NYC. We’re not talking sandals and sundresses yet, but at least you can ditch a layer and feel a bit of sun on your back, and at this point, that feels pretty awesome!
The ultimate comfort food grows up a little in this healthy version. It’s still rich and cheesy, but it also gets extra calcium from the dried milk powder and the broccoli. The top gets nice and crunchy from the breadcrumbs.
Lamb tends to be polarizing – you either love it or hate it. We love it. I find that because it’s so naturally flavorful, you really don’t need to do much to it. I don’t have a full-size grill right now, and these sliders make me miss it more than I can say, but a grill pan still produces really excellent results.
This recipe is an easy way to introduce this grain to the quinoa novice. The quinoa actually sinks to the bottom of the crust and you hardly know it’s there. And this is a great dish for vegetarians—just skip the sausage.
Quinoa is the new chicken breast. It’s a quick, low-fat way to get more protein in your diet.
Panzanella is an Italian bread salad, and it’s a great way to use up stale bread. It’s also a nice way to get kids (and vegetable averse grown ups) to eat more veggies. I like pairing it with quick cooking shrimp for an easy weeknight meal. By the time you’ve let the shrimp marinate, you’ll have grilled the bread and put the salad elements together.