I came across this fantastic recipe via Epicurious and thought I would share with my fellow food lovers. This is a great seasonal recipe and many variations are possible. You could replace the lentils with blank beans and the goat cheese for cotija cheese. Another great option would be acorn squash instead of pumpkin and use champagne vinegar in place of the red wine vinegar. The possibilities are endless! Hope you enjoy 
Squash…They are so hearty and delicious. I love all types- pumpkin, spaghetti, butternut, acorn, turban, etc. All squashes have their own unique flavor and pack a nutritional punch.
They are high in:
For more information on Squash Nutrition, check out this fabulous website- World’s Healthiest Foods. If you do not have the book already, buy it! It is full of valuable information (and recipes).
I was craving spaghetti squash the other day so I went to my local grocery store and purchased this large organic squash.
I wanted to use as much of the squash as possible. Most people forget that the seeds are edible and quite tasty when toasted. [Read more...]
October is National Vegetarian Month! In honor of my fellow vegetarian friends, I have come up with a delicious and easy eggplant lasagna. The tomato sauce and ricotta give the lasagna a rich creaminess and the eggplant is filling. This may also be made using a dairy free cheese, such as Daiya Vegan cheese. [Read more...]
I have always loved grilled cheese. The gooey, creamy cheese with nice toasted bread…perfection! Here is a quick and easy version of ‘grown up’ grilled cheese.
What you will need:
