We’re really into avocados at my house. Between me, my husband, and my son, Leo, we eat several each week. They usually get diced and tossed into salads and tacos, or smeared onto bread, but it wasn’t until recently that we started to drink them. An avocado might not seem like a go-to smoothie component, but when it’s blended with ingredients that are sweet, it provides body and richness. With its super-high potassium content, it’s just the right thing, along with banana, to enjoy after a tough workout. If you want to make this a vegan smoothie, just omit the yogurt, or use cultured coconut or almond milk.
Spice Girl Pumpkin Muffins
If you ever need to sell your home, whip up a batch of these muffins before the open house. The scent of all the warm fall spices creates a cozy atmosphere that’s worth almost as much as a good home stager. Plus, these muffins are amazingly moist, with absolutely no oil or butter, making them even more magical.
Lamb Sliders with Tzatziki
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.
Apricot-Almond Clafoutis
Serves 6 The word “clafoutis” used to intimidate me. It sounded so fancy and French, but it’s actually quite easy to make. Cherries are the classic fruit to make this …
Meyer Lemon Pound Cake
This delicious and versatile cake can be enjoyed on its own or topped with fresh berries. And if you have any left over, it makes an incredible French toast.
Nectarine Salad with Fresh Ricotta and Pistachios
Serves 4 Ingredients: 2 tablespoons extra-virgin OLIVE OIL 1 tablespoon CIDER VINEGAR 2 tablespoons PEACH or APRICOT NECTAR ¼ teaspoon SALT ¼ teaspoon freshly ground BLACK PEPPER 6 cups (400g) …
Cherry Tomato, Sausage and Quinoa Tart
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.
Berry Yogurt Parfaits with Cherry-Almond Granola
Makes 4 servings Ingredients: 4 Rudi’s GF Cherry-Almond bars, crumbled (1 cup) 1¼ cups low-fat vanilla yogurt 1½ cups mixed berries (blueberries, raspberries and quartered strawberries) 2 teaspoons honey …
Sauteed Brussels Sprouts with Orange and Walnuts
People are finally warming up to Brussels sprouts and I couldn’t be happier. I have always loved them, but I remember heading to the Dupont Circle farmer’s market when I lived in Washington, DC, and discovering that the diminutive cabbages actually grow on branches! I was so eager to pedal home on my mountain bike (with the sprouts poking out of my basket) to cook them up. I guarantee that you will be able to convert any remaining sprout-phobes with this enticing dish.
Nutty Chocolate Bark
You might have to kick everyone out of the house when you make this recipe. The aroma of melting chocolate is usually too much for my husband to bear, and I find him circling me in the kitchen, hoping I’ll let him lick a spatula or catch a few dribbles from the pot. This bark is really easy to make, but is quite impressive. Make a double batch for a neighbor or your tough-to-impress mother-in-law.