Spiced Pumpkin, Lentil and Goat Cheese Salad

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 :)


Roasted Carrots and Onions with Honey-Balsamic Glaze

Roasting vegetables is incredibly simple. It brings out the wonderful sweet flavor of  vegetables. As long as you know the basic how-to, you may roast any vegetable you like.

Basic roasting rules:

  1. Start off by pre-heating an oven to 350 degrees
  2. Grease a cooking sheet (Since the vegetables will be going in a hot oven for an extended period of time,  make sure they are oiled up nicely or the sheet is greased so they will not stick.)
  3. Slice vegetables
  4. Toss sliced vegetables in extra-virgin olive oil
  5. Sprinkle salt, pepper and garlic powder over vegetables, mix together
  6. Spread out vegetables on sheet to a single, even layer
  7. Cook in a 350 degree oven for 45 minutes-1 hour.

[Read more...]

Pork Chops with Pomegranate-Mushroom Sauce and Roasted Tomatoes

I love cooking with different wines, juices and making up different sauces. It can be quick and easy as long as you know the basic steps. Recently, I received a sampling of the POM wonderful pomegranate juice and immediately thought it would pair well with pork.  Pork is a meat that can be made quickly and goes well with a variety of seasonings and sauces.

I have always been a big fan of POM wonderful juices so I was thrilled to see what I could come up with in the kitchen that would be gluten-free. POM wonderful juice is a great source of potassium and iron. The juice also has a slight tart taste. [Read more...]