A Snack for Dad

My dad is impossible to shop for, and it doesn’t help that his birthday is within weeks of Father’s Day.  There are a couple goodies that he loves though – pretty much anything with pretzels and peanuts.  This year for Father’s day, I have put together a pretzel, chocolate, peanut, and caramel bark.  Hopefully he…

Hummus Flatbreads

Hummus Flatbreads… because apparently it’s a thing. I took a stab at making one last night for dinner, and was surprisingly pleased by the results.  I grilled my flatbread on a hot grill, and then coated it with a thin layer of hummus followed by a salad of fresh greens, tomatoes, and grilled veggies.  This…

Grilled Eggplant Crostini

Eggplants are a hard vegetable to like – not particularly due to it’s taste, which is fairly mild, but due to it’s texture when cooked.  Leaving the skin on helps the eggplant retain it’s form while cooking, but the skin can turn out tough if not treated properly, and cooking eggplant without its skin leaves…

Brie & Portobello Sandwiches

A few summers ago, while dinning at a small outdoor cafe, I discovered the wonders of portobello mushrooms marinated in Madeira wine.  It was one of those combinations that I would have never thought of on my own, but now that I have tried it, there is no turning back – it is ingeniously brilliant….

Naan Flatbreads

A few weeks ago my Aunt Deb introduced me to the idea of using pre-made naan to make flatbreads. I thought it was a great way to make flatbreads without the fuss and mess of having to roll out dough.  The smooth and subtle taste of garlic naan is also lovely with the more traditional…

Five Layer Black Bean Dip

A simple black bean dip that is a family favorite, and a great way to use leftover black beans. Ingredients: 1 1/2 cups pre-cooked Black Beans 1 cup Salsa 1 cup Sour Cream 1 cup Guacamole 1 cup shredded Cheese 2 chopped Scallions for garnish (optional) Serve with Tortilla Chips. Directions: Spread the beans out…