Caribbean-Style Coconut Curry Salmon

Caribbean-Style Coconut Curry Salmon is cooked in a rich and creamy coconut curry sauce that is infused with the flavors of ginger, garlic, and thyme. The Jasmin rice soaks up all that delicious creamy curry sauce. It’s quick and easy to make. You can make this recipe Vegan/Vegetarian by swapping out the fish for vegetables of choice. It’s also dairy-free.

By Leslie Blythe

Egg Roll in a Bowl

My friend Kay suggested this old Weight Watcher's recipe for Egg Roll in a Bowl. I made it yesterday for lunch and we loved it. This recipe is a great way to get a healthy and delicious meal on the table quickly. The Asian flavors enhance the dish, which is packed with protein and vegetables. You can also add extra veggies like thinly sliced red bell peppers, and mushrooms to the mix.

By Leslie Blythe

Artichoke, Garlic, and Leek Pasta

It can't get any simpler than this Artichoke, Garlic, and Leek Pasta. I always have cans of artichoke hearts on hand which makes it great for a busy workweek meal. It takes about 10 minutes to throw this together. You can also personalize it, by adding sun-dried tomatoes, capers, etc...

By Leslie Blythe

Gochujang-Glazed Salmon with Garlic Spinach

Gochujang, a Korean red chile paste, gives this salmon a nice kick of heat, while the honey balances it out with a touch of sweetness. The garlic spinach makes a delicious, silky, garlicky bed to serve the salmon.

By Leslie Blythe

Marinated Brussel Sprouts

These Marinated Brussels Sprouts are delicious and healthy. They are made by marinating Brussels sprouts in a flavorful mixture of Dijon mustard, maple syrup, soy sauce, and garlic. The marinade helps to tenderize the Brussels sprouts and infuse them with flavor. I marinated these for 24 hours and then roasted them in a hot oven until crispy. You can also put them in an air fryer.

By Leslie Blythe

Artichoke Salad with Lemon Parmesan Dressing

My birthday was a few days ago and I bought myself an air fryer. I've been on the fence about it for well over a year. Last night I experimented with a few recipes. This Artichoke Salad with Lemon Parmesan Dressing is made with air-fried artichoke hearts (you can also just roast them in the oven), shaved Brussels sprouts, white beans, celery, parsley, and a lemon Parmesan dressing. It's so flavorful and satisfying, and it is a great way to get your daily dose of vegetables.

By Leslie Blythe

Hash Brown Casserole

I made this Hash Brown Casserole, which is a copycat Cracker Barrel recipe. However, I did not use any condensed canned soup. Every single person at the table said WOW this is so good. I was told to keep this in my rotation!

By Leslie Blythe

Pickled Beet, Arugula & Herbed Goat Cheese Sandwich

I know this probably only appeals to .08% of the population, but I loved this sandwich, mainly because pickled beets are my favorite. The combination of the sweet and tangy pickled beets, the peppery arugula, and the creamy goat cheese is delicious. It's a really well-balanced sandwich that is both healthy and satisfying.

By Leslie Blythe

Hot Pimiento Cheese Dip

Hot Pimiento Cheese Dip is a classic Southern dish that is perfect for parties or game day. It is made with cream cheese, mayonnaise, cheddar and jack cheese, pimientos, and scallions, and it is baked until it is bubbly and golden brown. Serve it with crackers, chips, or vegetables for a delicious and easy appetizer.

By Leslie Blythe

Asparagus Tart with Fromage Blanc & Comté

It was 10 years ago that I was diagnosed with breast cancer. I am cancer-free and intent on staying that way. During all the chemo and radiation, I asked my friends to send me recipes so that I could keep blogging every single day… Why I thought I had to keep doing it is crazy. I now blog when I want to! This recipe is from one of my best friends Jessica. She knows more about me than anyone, which is rather frightening (for her)!

Guest blogger Jessica (Denver, CO). Spring has not sprung yet here in Colorado, but we’re doing our damnedest to pretend that it has. So I broke out this great recipe, loosely adapted from an Epicurious recipe, to brighten up a recent dinner with out-of-town guests. It was just delicious.

By Leslie Blythe