A cooking resource for all levels
I’m sure we’ve all been there. You’re trying to eat a socially-acceptable amount of the spinach artichoke dip at a party, and you think to yourself–appetizer is such a limiting word–why can’t I just have a whole bowl of this for dinner? Okay, maybe we haven’t all been there, but if you can see my point, then this recipe is for you. Healthy enough for a proper dinner, but with all of the hallmarks of the dip, these spinach artichoke beans will have you coming back for seconds.
This crisp fennel salad with olives possesses the perfect balance of flavors, and it looks as pretty as it tastes. It’s an interesting one for me, because I don’t especially like green olives! And yet here, alongside crunchy, aromatic fennel, bright citrus, and flavorful, salty cheese, they’re faultless. Although it’s at its very best freshly dressed, it also packs pretty well for a summer picnic.
These mushrooms with black garlic come together in little more than a half hour and have a wonderfully complex flavor profile. Chewy umami and fresh greens, tied together with tangy black garlic and vinegar. Plus cheese and cubes of toast. Did I mention how delicious?
This quinoa bowl with pesto and green vegetables is wholesome and flavorful alone or topped with a poached or boiled egg. Asparagus and avocado are some of my favorite veggies to use, but you can choose from the list of ingredients based on what you’ve got.