Cooking Method: Boiling

Spaghetti and Beetballs with Kale and Lemon Butter

I ran into my friend Meghan the other day and she said she made this Spaghetti and Beetballs with Kale and Lemon Butter for her daughter, who is vegan. Beets are one of my very favorite things to eat, especially if they are pickled, and even for breakfast. Admittedly, this recipe is in the completely bizarre category, but I have to say it was delicious (even my husband liked it). The recipe calls for vegan butter and parmesan and gluten-free pasta. I did not use vegan anything, but if you happen to be vegan you will love everything about this. Suspend your disbelief and give it a try.

By Leslie Blythe

Sticky Toffee Banana Cake

I happen to have a ton of bananas. I stumbled upon this recipe for Sticky Toffee Banana Cake, which is an excellent way of using them. This cake has amazing banana flavor and is topped with a rich, sticky and creamy toffee sauce. It's just too good to be true!

By Leslie Blythe

Banana Pudding

By Leslie Blythe

Lemon Butter Chicken

This Lemon Butter Chicken is juicy and moist and pan-fried chicken in a creamy, lemony sauce, with spinach. It's a one pan dinner.

By Leslie Blythe

Quinoa, Rice and Tomato Pilaf

This Quinoa, Rice and Tomato Pilaf is delicious and very nutritious. Cultivated in the Andes for over 5,000 years, quinoa (pronounced KEEN-wah) has been called "the mother grain" and "the gold of the Incas." Technically, it's not a grain but a seed, though it is used in virtually all the same ways as other whole grains. It's gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids.​

By Leslie Blythe

Mexican Potatoes

These simple Mexican Potatoes are a great addition to your taco night. They are delicious and flavorful make a nice change from our usual Spanish rice.

By Leslie Blythe

Creamy Pasta Bake with Cherry Tomatoes and Basil

This Creamy Pasta Bake with Cherry Tomatoes and Basil is absolutely delicious. It's like a creamy caprese pasta and is ready to enjoy in just 30 minutes!

By Leslie Blythe

Middle Eastern Roasted Tomatoes and Chickpeas with Bulgur

I love bulgur, which is a staple of Middle Eastern cuisine, traditionally used to make tabbouleh and pilafs. It has a satisfying, chewy texture and mild, nutty taste. Whole wheats, like bulgur, are richer in nutrients and vitamins than refined, processed wheat, which has been stripped of many beneficial ingredients. You can use bulgar in place of wheat berries, couscous or rice in your favorite grain salad recipes. This Middle Eastern Roasted Tomatoes and Chickpeas with Bulgur is a great way to give it a try!

By Leslie Blythe

Apple Cider Caramel Sauce

By Leslie Blythe

Honey-Glazed Brussels Sprouts

These Honey-Glazed Brussels Sprouts are a perfect side dish for your holiday table. They can be made ahead and reheated which my life easier.

By Leslie Blythe