Peanut Butter Jelly Time (In Muffin Form)

peanut butter jelly muffins

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Peanut butter and jelly is one of those divine combinations that’s good whether you’re young, old, a gourmand or a culinary plebeian. I really don’t think I could get tired of a classic PB&J sandwich, but I do like to have some variety. That’s why I love injecting this delightful union of nutty and fruity flavors into other dishes.

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Need a Bit of Spring? Cook Creamy Fresh Fava Rotelle

creamy fava rotelle

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Spring is a still a ways off, but I found some fresh fava beans at the market this week and couldn’t resist picking up a big bag. Or at least I thought it was a big bag… By the time I shucked and peeled the beans, I could hold all the beans in one hand. Not really enough to make a dish out of it, but plenty for this easy weeknight pasta.

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Indulge in Whole 30 Jerk-Style Chicken Wings

jerk style wings

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I’m now at day 14 of Whole 30 and it’s not all that bad. I do miss my occasional Friday night glass of wine or cocktail, but other than that it’s been somewhat of a smooth past two weeks.

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Lasagna with a Twist: Stew Style

lasagna stew

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I’ve written before about my love for Lasagna. With its glorious balance of noodle, sauce and cheese it easily makes my list of favorite foods. The problem is I almost always end up with leftover sheets of lasagna noodles but there aren’t quite enough to make another lasagna.

I usually just break them up and add them to soups, but this time, I decided to try turning lasagna into a stew. It was a good call. This simple stew takes far less effort than making a lasagna yet it has the same soul warming texture and enough umami to make a smile blossom on your face, even on the dreariest of winter days.

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Tangy Delightful Cilantro Lime Broccoli Rice

Cilantro Lime Broccoli Rice

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One of my favorite restaurants in LA serves a really simple thing: cilantro lime rice. It is so tangy and delicious and herbaceous. Since I’ve been on my healthy kick, I figured I’d try it with broccoli rice.

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Rouille: An Essential Topping for Your Next Slice of Bread

rouille

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Creamy, mildly spicy and redolent of garlic, Rouille is a French sauce that’s somewhere between Aiolli and Romesco. How it’s made varies widely depending on where you happen to be from, but it generally contains olive oil, garlic and piment d’espelette (a French chili pepper) along with a starch such as potatoes or stale bread.

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This Citrus Salad Deserves a Space on your Breakfast Menu

Breakfast Citrus Salad

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I’m not a big salad-eater. You usually won’t find me eating a salad for dinner. But I do love them in the morning. This salad is my absolute favorite thing to wake up to because it’s bright and fresh yet still filling enough to get me through the morning until lunch.

 

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Paint with All the Colors of the Cobb (Salad)

Cobb Salad Wrap

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If you’ve ever had a Cobb Salad before, I think you’d agree that the most compelling parts of the salad are the melange of textures and tastes presented in a colorful rainbow on top of the salad. That’s why I’ve taken the toppings of a Cobb and stuffed them into a lettuce leaf for a hand-held potluck appetizer, or a plated salad course that’s as delicious as it is fun to eat.

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