• Chickpea Shawarma Salad

    It’s no secret that I’ve had a love/hate relationship with food textures for quite some time. I love guacamole but it has taken me a while to enjoy sliced or diced avocado. Similarly, I really enjoy hummus but there has just been something about the texture of chickpeas that really turned me off. Until I recently discovered how delicious a roasted chickpea could be!

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  • Colorful Carrots and Peas Tart

    Sunday mornings in spring and brunch couldn’t be more compatible, they go together like peas and carrots!   In honor of gathering family around the table and celebrating life, love and fresh starts, I’ve created a garden-gorgeous addition for your buffet – Colorful Carrots and Peas Tart.

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  • Avocado Bacon Ranch Deviled Eggs

    Classic deviled eggs have been around many years and now are found at almost every Midwestern potluck. Deviled eggs are typically filled with a yolk mixture including ingredients like mayonnaise and mustard, BUT we are going a little non-traditional with this classic appetizer and combining the yolks with everyone’s favorite dressing and dip: ranch! We aren’t going to use plain ranch though, we are using avocado ranch with bacon!

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