Super Healthy Pumpkin Chocolate Chip Muffins It’s that time of year when I’m craving all the fall desserts: Pumpkin muffins, pumpkin bread, pumpkin pie, pumpkin cookies. So when a friend raved about Skinnytaste’s pumpkin muffins I had to look them up. I’m trying to steer clear of refined grains as much as possible (they make…
Dairy-Free
Mixed Nuts with Rosemary
Just in time for a weekend of college football and fall weather, a recipe for a warm, salty, crunchy snack. Tossed with sizzling olive oil, garlic powder and red chili flakes, these herb-flecked mixed nuts are just what your appetizer board is missing. This was one of the cocktail hour recipes in my Vintage Round…
Green Chili Chicken Burgers
PrintGreen Chili Chicken Burgers Serve these tasty green chili chicken burgers in a lettuce wrap with guacamole, pickled red onions, jalapeños and cilantro. Adapted from a Martha Stewart recipe to be Whole30 compliant and super simple. Ingredients2 tablespoons avocado oil1 pound ground chicken (breast or thigh meat)1 teaspoon ground cumin2 cans (4 oz.) diced…
Instant Pot Picadillo
Get ready for a new favorite! This has been a favorite since I taught it in cooking classes last spring. Instant Pot pork picadillo comes together in about 10 minutes flat, and it’s a trifecta dinner in my house (meaning all three of my kids think it’s a winner). I leave the olives whole, so…
Chimichurri
Oh, the magic of green sauces. Pesto, chermoula, tomatillo salsa and chimichurri make everything they touch taste better. Throw some basic steaks on the grill with just Maldon sea salt and fresh ground pepper and top them with a drizzle of this stuff. Dinner will go from good to great in a matter of seconds….
Whole30 Green Gazpacho
Green Gazpacho Sometimes it takes me a whole year to get a recipe on this site. And some of you thought I had it together. My friend Kim from Something New for Dinner took these photos last July in a cooking class I hosted for friends and family in Sun Valley, Idaho. I’m finally…
Sriracha Mayo
Need a delicious condiment that will take your burger night from ho-hum to hurray? Sriracha mayo is my go-to for burgers or an out-of-this-world BLT. You can also use it as a dip for roasted potato wedges or shishito peppers. Spicy, with a touch of soy and lime, it takes all of five minutes to…
Roasted Za’atar Okra
Simple Roasted Okra Whether you’re a lover or a hater of the South’s favorite slimy vegetable, I think you should give this a shot. Roasted za’atar okra is crunchy from a high heat oven and flavorful with the elements of one of my favorite spice blends. Za’atar is a middle Eastern staple made with sumac,…
Egg Roll Bowls
PrintVegetarian Egg Roll BowlsAuthor Marcia W. SmartYield 4-6 servings Use Napa Cabbage sliced thin for this vegetarian sauté; shiitake mushrooms are delicious here, but if you can’t find them, cremini mushrooms also work. Adapted from Lexi’s Clean Kitchen, who adapted her recipe from Skinnytaste, their versions use 7 ounces ground pork, which is a tasty…
Chermoula
PrintChermoulaAuthor Marcia W. SmartYield 1 1/2 cups I first learned how to make this tasty green sauce as a catering assistant for Thomas Fogarty Winery when I was fresh out of cooking school. It’s the perfect condiment for fish, chicken or roasted vegetables. I also love it mixed into couscous, cooked white beans or…