Cheesy and Tasty Summer Squash Rollatini: Zucchini and Yellow Squash Stuffed with Ricotta, Shredded Asiago, Basil and Kale, Topped with Extra Asiago, Bread Crumbs and Tomato Sauce, Paired with Broccoli

This meal was so popular, I made it not only once but twice this week (and, if we had more ricotta cheese on hand, I probably would have made it again for lunches haha!). I love all of the different squash that summer brings – this recipe uses both delicious organic yellow squash and zucchini…

Summer-Inspired Yellow Squash, French Radish & Spinach Omelet: Omelet Made with Yellow Squash, Green Garlic, French Radishes, Eggs and Milk, Stuffed with Spinach and Goat Brie, Sprinkled with Fresh Basil & Black Pepper

Nothing beats a delicious and filling omelet (in my opinion :)!). I love how versatile an omelet is- you can have it for breakfast, brunch, lunch or dinner and it packs in a lot of great nutrients and flavor, while also filling you up. I grew up in a household that LOVED adding vegetables to…

Fried Green Garlic Egg Paired with Mixed Vegetable Toast & Salad: Farm Fresh Egg with Green Garlic and Seed Toast Topped with Persian Cucumber, French Radish, Hakurei Turnip and Herbed Goat Cheese, with Mixed Greens and Balsamic on the Side

I am incredibly thrilled to have the opportunity to work with Taproot Farm this CSA season – check out their recipe page to see my posts! Welcome to all new followers and hello again to everyone following this blog, I truly appreciate it. I have always been very passionate about food, even more so after…

Colorful Raw Veggie “Tacos”: Lettuce “Taco Shells”, Topped with Hummus, Broccoli and Carrot Slaw, Cucumbers, Sweet Peppers, and Rainbow Carrots, Drizzled with a Spicy Chipotle Sauce

My boyfriend’s exact words after giving him one of these was “Why are you trying to disguise the fact this is actually just a salad?”, followed by: “These are actually pretty good!” Hahaha! That definitely made me laugh. I like to get a bit creative with my food options, especially when it comes to incorporating…

Bright Rainbow Bell Pepper Brunch: Eggs Over Easy in Bell Pepper Slices, Topped with Fontina Cheese and Sprinkled with Black Pepper and Parsley, Drizzled with Hot Sauce, and Served with Seed Toast

Spring is (technically) here, but it doesn’t feel like it! Especially with another snow storm making its way through (we are NINE inches and counting so far here!). So, I decided I wanted something colorful to brighten the day and crafted this bell pepper brunch tray! It’s the perfect balance between sweet, spicy, and savory,…

Irish Hunter’s Pie: Base Layer of Mushrooms, Peas, Carrots, Broccoli, Onion, and Garlic, Middle Layer of Ground Venison, Topped with Creamy Mashed Potatoes and Cheddar Cheese, Drizzled with Gravy

If you are going to make anything this weekend to celebrate St. Patrick’s Day, make this Hunter’s Pie. Granted, I know most of you will not have ground venison on hand (I can thank my Dad for that), but there are many other meats you can substitute or you can even do a meatless version!…

Unique Meat, Grain, Cheese and Vegetable Dinner: Pesto Pearled Couscous, Served with a Variety of Baked Vegetables, Topped with Fried Halloumi Cheese and Crisped Prosciutto Slices

I am ALL ABOUT creating restaurant-worthy meals at home. Yes, it is definitely super nice to go out to eat (don’t get me wrong). No trips to the grocery store, time spent preparing food, no mountains of dishes and a nice change of scenery. But, sometimes, cooking in your pajamas with a glass of wine that…