This is a quick and easy recipe (once you cook the beans) that makes the most delicious variation on hummus. Traditional hummus is made from chickpeas/ garbanzo beans. This dip is made from the light and creamy cannellini bean.
Ribbons of summer squash are dressed in a Greek vinaigrette for an appealing summertime salad. For effortless, paper-thin squash ribbons, use a vegetable peeler or a mandolin.
My friend Sante shared his hermit recipe with me - a simple, drop-style, spice cookie loaded with tiny currants, chopped walnuts, and finished with a bit of icing.
This easy gluten free bread recipe is made with heart healthy almond flour. It is great toasted and spread with goat cheese, nut butter or dipped in olive oil.
Crunchy vegetables and tender chicken breasts tossed in a tangy vinaigrette make a refreshing main-dish salad. If you poach the chicken yourself, reserve 3/4 cup of the cooking liquid to make the dressing.
