At least once a week or so, I will sauté some sliced mushrooms to mix with vegetables or to top a burger, pizza, or pasta. While the delectable little fungi are my favorite topping to a hot, cheesy pizza, I can never help but feel like that the flavor is sadly overpowered by the other strong flavors. So, instead of sprinkling a few mushroom slices over the top, why not make it the base of the dish?
I’ve made mini pizzas with portabella caps and tomato sauce, but it’s …

Do you have preconceived notions about what a breakfast / lunch / dinner *should* be? As I was preparing dinner the other night, Abby asked what I was making. I had thought up this super-nutritious meal, and after telling her about it, she said “That’s it?” I think this is a very common response. We grow so accustomed to having the “typical” proportions in our meals: a main entree, a side or two, and possibly a dessert. Sometimes though, it’s fun to switch it up …

There is just something about creamy, decadent crab dips that makes me feel like I can never eat enough. Savory, sweet, imitation meat, or real, it doesn’t matter, I love them all. I don’t know if it is the icelandic-like temperatures outside or what, but crab meat popped into my head the other night, and insisted on being the center of attention. Far be it for me to deny the tasty crustacean from having its way.

In a fit of nostalgia over the loss of my favorite local …

I decided to get creative in my snack creation for a party I went to last weekend. As far as I know, this is an original recipe, and I was very happy with its outcome. I am going to assume my friends would agree, since these were gobbled up very quickly. Even if you don’t like dates, I would encourage you to give it a try, because they mainly just add a little sweetness and are not overly noticeable. This recipe is incredibly …

Part 4 of the appetizer series brings us to a spinach roll-up. Make sure to visit this page to be sure you see all of the recipes in this series. This one is very simple to put together, but does need to be prepared ahead of time to give the flavors time to blend. The make-ahead part is both a good thing and a bad I guess. It means there is little to no work for this dish just before the party, but it means that …