This Crock-Pot soup is made with cauliflower, leeks, potato, garlic and broth then slow cooked until tender, then blended with sharp cheddar and heavy cream. It’s finished with more cheese, crispy bacon and fresh chives. Set it and forget it.
This butternut squash is roasted with Mexican seasonings, then served over a bed of mixed greens with pomegranate seeds, sunflower seeds, feta, and shallots with a jalapeño cilantro dressing. Such a great healthy fall recipe.
These vegetarian enchiladas are filled with mushrooms, black beans, onions, red bell pepper, green chiles, and fresh corn with a red enchilada sauce, jack and cheddar cheese. These are a great and healthy dinner for the family.
This healthy casserole is made with cauliflower roasted in Mexican spices, ground turkey, black beans, green chiles, and fire roasted tomatoes topped with cheese and baked, then topped with sour cream and fresh pico de gallo. Makes great leftovers!
This is creamy white bean dish is made with cannellini beans, fresh thyme and rosemary, heavy cream, parmesan, garlic and red onions served with roasted on the vine cherry tomatoes and grilled sliced loaf. Such a great side with grilled meat.
I was born and raised in Los Angeles in an Italian family that centered every gathering around cooking and food. My dad taught me how to cook when I was little and we would spend a lot of time together in the kitchen. He passed away when I was 21 and I took over as the cook of the family. Right before the pandemic, I retired from an 18 year career as a hairstylist in the entertainment industry to follow my dreams of teaching people how to cook and appreciate food.
I would love to hear from you!
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