Make Peanut Butter Date Bars

Peanut Butter Date Bar recipe

I am not a fan of “energy bars”. They’re often loaded with processed sugar and refined oils, while their nutrient content is boosted using questionable additives. Still, for those that maintain an active lifestyle, I get their appeal. They’re small and packed with protein and carbs, which makes them a dense source of energy to fuel your epic hikes.

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Make Fried Cauliflower Rice with Quail Eggs

Fried Cauliflower Rice

My month of April was spent recipe testing some of the most decadent recipes EVER! So, it’s no surprise that the past few weeks have been me in a chill zone of healthy food.

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Make Celery Chicken for Dinner

Celery Chicken takes 20 minutes to prepare for a flavorful weeknight meal.

Celery Chicken takes 20 minutes to prepare for a flavorful weeknight meal.

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This week’s inspiration came from some leftover celery that was taking up too much room in my vegetable drawer. Aside from adding it in small amounts to salads, eating it in sticks, and using it in a mire poix, celery is one of those ingredients that just doesn’t seem as versatile as carrots or onions. But with an herbaceous flavor and crisp texture (even after it’s been lightly cooked), celery is a delicious veggie that can double as an herb.

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How to Make Zoodles with Pea Pesto

Put zucchini through a spiralizer to make Zoodles (zucchini noodles) with pea pesto, panchetta and parmesan.

Put zucchini through a spiralizer to make Zoodles (zucchini noodles) with pea pesto, panchetta and parmesan.

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Do you have a spiralizer? I have one and I looooove it. Whenever I’m wanting to eat on the healthier side is usually when I’m craving pasta. It always happens that way, doesn’t it?!? When the cravings hit, I always pull out my spiralizer and make noodles from zucchini, sweet potato or squash.

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Make Spring Onion Risotto

This light risotto recipe features sweet Spring Onions and fava beans with Parmesan Reggiano.

This light risotto recipe features sweet Spring Onions and fava beans with Parmesan Reggiano.

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Spring and Autumn are my favorite seasons, not just for the milder weather, but for the abundance of delicious ingredients that are best during these seasons. Spring onions are among my favorites this time of year because they are tender, juicy and sweet. Unlike most onions you buy at the store, which are covered in papery layers of golden skin, spring onions have not been cured, leaving them a pristine white color (often with the greens still attached) with little to no skin. Because they haven’t been cured, they don’t have a very long shelf-life, which is why they usually only show up at farmers markets for a few weeks in spring.

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Toast Mom with Strawberry Rhubarb Bellinis

This bellini starts with a rhubarb strawberry puree that's strained then combined with very cold sparkling wine or champagne.

This bellini starts with a rhubarb strawberry puree that's strained then combined with very cold sparkling wine or champagne.

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This Sunday is one of the most important days of the year — it’s Mother’s Day! If you’re lucky enough to be with your mama that day, these strawberry rhubarb bellinis would be perfect for that day!

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Create an Insalata Sushi for a Unique Salad

Insalata Sushi is a Japanese style known as chirashi sushi featuring vinegared sushi rice, but this version includes prosciutto.

Insalata Sushi is a Japanese style known as chirashi sushi featuring vinegared sushi rice, but this version includes prosciutto.

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While a sushi salad using Italian ingredients may sound a bit odd at first, hear me out before you pass judgement. Unlike rolled sushi, this style of sushi is called chirashi sushi in Japan. Traditionally chirashi sushi is a pile of vinegared sushi rice with seasoned vegetables mixed in, and toppings such as fish, vegetables and herbs scattered on top (“chirashi” means “scattered”).

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Make Seasonal Strawberry Bread Pudding

This Strawberry Bread Pudding recipe is an instant breakfast ready in under 30 minutes as a sweeter version of a strata.

This Strawberry Bread Pudding recipe is an instant breakfast ready in under 30 minutes as a sweeter version of a strata.

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I’m the queen of buying a gigantic loaf of bread, using two or three slices and then realizing that I probably shouldn’t be eating bread at every single meal for the next week. In the past this has resulted in me being forced to throw away half loaves of bread, which pains me every time. To combat waste and my bread eating habit, I’ve started cubing up any excess bread I have lying around and sticking it in the freezer for moments when friends drop over on Saturday morning and I need to whip something up. My go-to solution is to beat a few eggs with milk, some fresh herbs and pour it over the frozen cubes of bread and I instantly have a strata—it’s awesome.

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