It may (still!) be winter outside but our minds have already checked out and moved onto spring. And after this long New England winter, we are ready to usher in spring in every way. From inspired egg recipes like this one for perfect hard-boiled eggs or this one, for the easiest lunch ever open-faced egg salad sandwich to spring salads, spring cleaning and so much more…we share with you the next issue of our magazine. You can read Issue 2 | Spring 2014 online here. Happy Spring everyone. Enjoy!
It’s been a long winter for most of us, and for me that has meant more time in the kitchen. After a long day of shoveling, cookies have become the go-to treat this season. Inspired by my favorite granola bars (which are also a staple in my house), these cookies are an attempt at a healthier cookie — because I wanted something like felt like a cookie but with a little less guilt. What I love about this recipe is that you can make the whole batch and bake off only what you need, when you need it. These cookies keep in the fridge for a couple of weeks, and even longer in the freezer so make the whole batch, roll them off and have cookies ready for you, anytime you need one (or two!).
1/2 cup plus 1 tablespoon whole wheat flour
1/2 cup old-fashioned oats CONTINUED »
Inspired by a salad that I had from a local food truck in Boston, this is rapidly becoming one of my favorite go-to staples. It’s super quick to prepare (even quicker if you use pre-made breadcrumbs) – just be sure that the breadcrumbs aren’t too fine as you’ll want some texture to them so that they balance really well against the creamy feta cheese. The amount of cheese you use is entirely up to you, but more is never a bad thing in my option.
1 tablespoon extra virgin olive oil
2 tablespoons finely chopped fresh breadcrumbs
1 clove garlic, finely minced CONTINUED »
I guess it was just a matter of time before I combined two of my favorite things into one. For those that know me, you KNOW how much I love hummus. And I love making my own. It’s so easy, and you can change out the flavor really easily based on your mood, or what’s in your fridge. If you’ve never made your own hummus before, please give it a try. I have lots of different varieties here, and now I’m adding this one to the list.
roasted cauliflower hummus
This version has a nice, roasted flavor with hints of garlic and lemon (use as much or as little lemon as you like, or swap it out entirely for some ground cumin instead).
1 small head cauliflower, stems removed and chopped
1 clove garlic, chopped CONTINUED »