Our family is continuing our efforts to eat more vegetarian meals each week and this Taco Lentil Soup recipe has been a perfect weeknight dish to help us with that goal. A few things I love about this recipe: 1) it’s easy to make and is a one-pot meal for quick clean up, 2) it’s full of pantry staples like dry lentils, canned beans, salsa and taco spices so I can make it when there’s not much in the fridge, and 3) the recipe is great for making ahead of time and reheats well for leftovers. read more

I shared a picture on my instagram page recently of my end-of-summer veggie garden bounty, and the thing that I’ve been most proud of are the eggplants I grew this year! Also in my garden basket was a handful of leaves cut from freshly planted kale and a few last juicy summer tomatoes. The combination of ingredients plucked fresh from the dirt was my inspiration for this dish. I crisped up the eggplant with a light breading and then layered it with a flavorful, seasoned parmesan and ricotta combo. Then I topped it with the burst tomatoes and kale that had been sautéed with garlic. It was so simple, so good, and I love how the dish brought out the flavors of each of the veggies (the crispy eggplant —  that I’m so proud of — was the star of the show). Scroll down for the full recipe! read more

Over the holidays my husband and I did an overnight at the TWA Hotel in New York, and one of the highlights was our cocktail hour on Connie — the TWA plane that has been restored and turned into a bar and lounge. We ordered our drinks (martini for me, old fashioned for him) and settled on a hummus plate for a snack to fill us up before we went into Manhattan for a Broadway show. Our little mezze platter arrived along with our drinks and it was such a surprise hit — the hummus was delicious, the veggies were colorful and fresh, and the whole dish filled us up much more than we had expected. I’ve been thinking about it ever since and wanted to recreate it! read more

 
 
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