Hi All, It has been a few days since my last post because... I was busy moving to Mexico! I will be living in Oaxaca, Mexico for about ten months completing a research fellowship. My first two days here were spent doing a lot of shopping for groceries and things for the apartment where I am ...
Individual Zucchini Tarts
Individual Zucchini Tarts Serves 3-4. 3 large shallots or 1 large sweet onion, sliced thinly 1 tablespoon olive oil, plus ½ cup for assembly 1 tablespoon unsalted butter ¼ cup herbes de provence mixture (equal parts sea salt, rosemary, thyme, basil, oregano, fennel seed, marjoram, fennel seed, ...
Healthy Peanut Butter Cups
My inspiration for these Peanut Butter Cups came from none other than Oh She Glows. Angela posted her Raw Almond Butter Cups and I think I made three batches in the first week after I saw them. I only had peanut butter on hand, which was not raw, but you could definitely use raw nut butter to make ...
Weeknight “Baked” Ricotta Pasta
Ok, so this isn't actually baked, but that's what makes this dish so easy and quick for a weeknight dinner. I actually used leftover ricotta from my Lightened Up Summer Vegetable Lasagna, so you may have to fidget with the measurements a bit to get the amount right for this dish. You could also just ...
Honey Roasted Fig Parfaits
My parents have an amazing fig tree at their house, and the figs finally ripened the other week. Last week I made a prosciutto, goat cheese, and fig panini, and today I started the day with these healthy, yet decadent, fig parfaits to take full advantage of their flavor. The parfaits are quick to ...
