This seared swordfish with brothy farro is an incredibly easy and healthy swordfish recipe. It’s so easy to make and the aromatic broth is delicious.
This easy mushroom fettuccine recipe is filled with a mix of foraged and fresh mushrooms, including chanterelles, cremini, shiitake, and maitake.
This Ritz cracker cake with pineapple is a simple dessert recipe with ritz crackers that is sweet, airy, and so, so easy to prepare!
This is the perfect breakfast hash to use up those odds and ends hanging out in your fridge. Any combination of root veggie will work perfectly and paired with the delicious maple-lemon vinaigrette and a perfectly cooked egg, the final result is so tasty.
This fig and prosciutto salad is the perfect early Autumn salad. It’s loaded with figs, warm pecans, and hints of fresh basil to tie the last of summer and beginning of fall together.
I never thought of adding orange juice to beef soup, but this 30-minute orange-thyme beef soup proves bright citrus is a formidable beef soup ingredient.
This spicy squid and grits recipe is loaded with fresh, late summer tomatoes, crushed red pepper, and lots of fresh basil.
If you know me, you know I love brothy beans and this brothy beans and greens recipe is one of my new favorites.
This low-calorie breakfast recipe only takes about 15-20 minutes to whip up before you’re ready to enjoy a filling meal of soft scrambled eggs with stewed peppers.
The source of heat in this spicy brothy beans with mushrooms is aji rocoto paste – a spicy red pepper paste from Peru.
This balsamic farro salad with figs is sweet, savory, and filling thanks to roasted figs, cherry tomatoes, and an easy balsamic vinaigrette.
This recipe for simple stewed chickpeas with fennel is topped with fresh mozzarella and loaded with peppers and pearl couscous for a hearty, filling dinner. You’re going to love these aromatic, stewy chickpeas!