One of the biggest challenges to eating healthfully, at least for me, is finding ways to incorporate vegetables into meals without getting stuck with a side plate of raw carrots and dip every night. This pasta salad has the benefit of a TON–well, not literally, but a lot–of vegetables combined with flavorful Italian dressing and feta cheese. Plus, you can easily get this done in less than a half an hour if you cut the veggies while the pasta is cooking. Oh, and did I mention this recipe is also only 5 ingredients? Score! I call this “confetti” pasta salad because of all of the brightly colored vegetable tidbits, but I could just as easily call it that because it makes we want to throw a party and shout “hurray!” Continue reading
Pico de gallo is one of those condiments that makes a simple dish seem like it took a lot more time and effort than it did. I use it on nachos, tacos, burritos, chicken, and even on pasta. It just requires a few fresh ingredients and a few minutes to dice them. This recipe makes about 1 quart, plenty to share or keep all for yourself! Continue reading
Whenever I want a comfort food for the cold winter months, these roasted red skin potatoes come to mind. They are rich and hearty, and they include some of my favorite ingredients—garlic, spices, and butter! Continue reading
Call it wishful thinking, but the crisp lettuce and sweet fruit of this salad just scream out for spring. Lucky for me, this dish tastes great all year round, because I am in need of a little spring right now as I look forward to several more months of winter.