Pesto Salmon Cakes

A can of wild-caught red salmon on the shelf is like money in the bank. Regardless of how bare the pantry shelves get, there’s always something to do with a can of salmon that turns out rather tasty. Not only does wild caught, canned salmon have the same nutritional benefits as wild caught fresh, canned has a huge calcium boost due to the bones, which can be easily mashed and made invisible. Continue reading Pesto Salmon Cakes

Black Bean Enchiladas

black bean zucchini enchiladas croppedThe lovely and talented Rochelle Quiner introduced us to this colorful variation on enchiladas and it’s become a mainstay around our house ever since. This dish is hearty, healthy, bursting with big flavor. I’ve played with some variations on the ingredients — green and red peppers, a heavier dose of sauteed yellow onions.  I’ve also tried to work the same ingredients into quesadillas. Delicious but tricky. If not handled very delicately, half of the filling can come flying out during the flipping process — but definitely worth a try.   Continue reading Black Bean Enchiladas

Blueberry Yogurt Cheesecake with a Granola Crust

It’s pushing it to call this a low-calorie dessert, but it’s far healthier and a thoroughly delicious variation on the calorie-dense, conventional, cream cheese version. Bill, Anna and I agreed wholeheartedly that the Greek yogurt made for a tastier, tangier variation. As for the granola crust: far more interest and flavor than the sandy, graham cracker crust we’ve come to expect. Even though  the blueberries turned out perfect, I’m excited to play around with other toppings. Next time:  strawberries. Then maybe a fresh strawberry/blueberry combo. Continue reading Blueberry Yogurt Cheesecake with a Granola Crust

Roasted Winter Squash Soup

I discovered Winter Squash Soup about two years ago, and couldn’t imagine why I had skipped over this entire region of the produce department for my entire adult life. I quickly discovered that the food blogosphere is so full of delicious squash soup recipes and I had never really been able to settle on one. Continue reading Roasted Winter Squash Soup

Nut and Raisen Granola

About a year ago, I experimented with making my own granola and my marriage now hinges on the assurance that the gallon granola container will never get too low. These days, a heaping bowl of granola is always an option for breakfast, a late-night snack, an ice cream topping — and even a granola pie crust. Continue reading Nut and Raisen Granola

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