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Garlicky Roasted Vegetable Pasta with Pesto

Leftover roasted vegetables are great ingredients to have in the refrigerator when you need to cook a fast and healthy weeknight meal. I had extra roasted zucchini and bell peppers left over after making my Vegetable Lasagna. The day after I made the lasagna, I used some of the roasted vegetables as a topping for […]

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Vegetable Lasagna

I was challenged this holiday to come up with festive meals that would satisfy both vegetarian and carnivore hungry athletes at the same table. When I developed the menus, I had 3 requirements: 1) Each of the main ingredients’ attributes should stand on it’s own. For example, I’m not a fan of tofurkey, chick’n or […]

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Acorn squash stuffed with Curry Mustard Quinoa, Butternut Squash, Spinach, Cranberries and Toasted Almonds

Thanksgiving kicks off one of my favorite times of year. As immigrants, my family was slow to embrace the American tradition of Thanksgiving. We really didn’t know much about eating or cooking turkeys. My mother made Peking Duck instead. It is one of my most favorite culinary guilty pleasures. Peking Duck is quite a laborious […]

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