These Zucchini Boats from Proud Italian Cook skip the crust all together by turning the classically Italian vegetable into the foundation for tomato and cheese goodness.
This classic omelette is perfect on its own or served up with a fresh salad. Either way, you’ll be eating French omelettes for breakfast, lunch and dinner!
If you want a non-traditional spin on pico de gallo, now you have one. It seems weird to call this a fruit salsa because, well, tomato is also a fruit. And nobody ever refers to it that way.
I am always looking for fun and exciting ways to add heat to a meal. I put it in my sangrias, popsicles and pretty much everywhere. Well, sometimes I just want to go straight to the source.
A fun twist on the classic creamsicle, using Greek yogurt, beets, mandarin oranges, and thyme. A recipe as delicious as it is pretty.
These crispy apple latkes take this traditional recipe to new heights. Top it off with some bourbon caramel sauce, sour cream, and boom… you have dessert.
Love salted caramel? This dessert recipe is a Asian-inspired twist on the classic flavor combo, using soy sauce.
Tart, bright and well balanced, this rhubarb margarita celebrates all that is wonderful about rhubarb… and tequila.
This food storage tip is the best kitchen hack for keeping fresh cut avocados green. It keeps them fresh longer using items you already have in your house.
Mix up breakfast with this gluten-free breakfast burrito bowl that uses green tea in the rice. A delicious vegetarian recipe to start the day.
These Butternut Squash, Rosemary, and Vegan Ricotta Pancakes are the perfect winter breakfast. Easy to make, big on flavor, and just waiting for some maple syrup.
Here’s another fun and tasty twist on caprese salad. This Grilled Peach Caprese Salad is easy to make and a great BBQ salad for your summertime activities.
This Thanksgiving Mashed Potato Threesome is made from Butternut Squash “Mashed Potatoes,” Buttery Garlic Mashed Potatoes and Curried Mashed Potatoes. Enjoy!
Quickly turn any hater of Brussels Sprouts around with these Balsamic-Glazed Brussels Sprouts . Crushed pine nuts and Parmesan give them some extra crunch and flavor.
A tea-based twist on the traditional poached pear recipe. Using red rooibos tea, these pears are rich, elegant and spicy. You won’t even notice the lack of wine.
Simple, healthy, delicious, and vegan. What else do you need from a pasta recipe? Nothing. This broccoli pesto fights food waste while being tasty.
My affinity for Brussels sprouts is no secret. I mean, have you seen my Balsamic-Roasted Brussels Sprouts? You will love these Amazing Brussels Sprout Latkes just as much!