artichoke & green chile dip

lightly adapted from The Meaning of Pie. ingredients 1 cup shredded Parmesan or sharp cheddar (aged at least 18 months) cheese¾ cup mayonnaise1 can (14 ounces) artichoke hearts1 can (4 or 4.5 ounces) chopped green chiles method Preheat the oven to 325 degrees F.Drain and squeeze as much moisture as possible from the artichokes, and... Continue Reading →

bruschetta lentil salad

This goes great with crackers for an appetizer or light lunch! ingredients 1 lb cooked brown lentils (from about 5 1/3 oz dry lentils) 6 oz feta, crumbled 4 Roma tomatoes, seeded and diced 3 Tbsp olive oil 1/2 Tbsp balsamic vinegar 10 leaves fresh basil, chopped 1-2 cloves garlic, finely minced 1/2 tsp honey... Continue Reading →

15-minute penne with vodka sauce

ingredients 6 oz whole wheat penne 1 1/3 cups frozen peas 2 servings (~3.5 oz) Gardein seven grain crispy tenders 16 oz vodka blush sauce (from refrigerated section of grocery store) optional toppings: shaved parmesan, basil, freshly ground black pepper method Bake the chickn tenders according to package directions. While they are baking, cook the... Continue Reading →

baked eggs with mushrooms and parmesan

Adapted from Kalyn's Kitchen. Ingredients: 1 lb baby bella mushrooms, washed and thickly sliced 1 clove garlic, minced 1 tbsp olive oil salt and black pepper to taste 4 eggs 1-2 tbsp parmesan, grated 2-3 tsp parsley, chopped Method: Pre-heat oven to 400°F. Heat oil in a medium cast iron skillet over medium heat. Add... Continue Reading →

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