This pasta is so light and fresh tasting. I found this recipe on foodgawker from Ezra Poundcake for a Lemon Linguine but used cappellini pasta instead since that is what we had on hand. It would be the perfect lunch to enjoy on a summer afternoon, but since we won't have that kind of weather here for awhile, it made for a nice pre-Spring burst...

I would venture to say this spinach lasagna rivals any meat lasagna in terms of pure tastiness. It reminds me of spinach dip in lasagna form with a lovely creamy texture. I truly think the secret to awesome lasagna is no boil lasagna noodles. If you can find them at the grocery store (which you can't always), why wouldn't you use them? They...

Dustin isn't a mushroom guy, but I love them and would put them on just about every dinner I make! So when I promise to make him something delicious, even if it has mushrooms like this risotto from Creative Culinary, he'll eat them for me. What a good guy I found. I've wanted to try to risotto for awhile, and I really wanted to find a recipe...

This sandwich is definitely not low fat— lots of avocado and gooey cheese— but not flavor. We slathered a layer of guacamole, a slice of Havarti cheese (we did use lite, so it was a tad healthier), and a few slices of tomato on deliciously baked sourdough bread. Then we grilled the sandwich up on the stove until the bread was nice and crispy...

Given our love for guacamole, I think it's about time we added it, or something like it, to pasta. This recipe we created is reminiscent of guacamole (thanks to some fresh lime juice) dumped on a bunch of pasta except that it is a little lighter and a lot smoother. But it still has all of the refreshing avocado flavor whacking you in the head...

I really like the whole Meatless Monday concept. Replace one meat-filled meal a week with a vegetarian option to reduce meat consumption (and saturated fat) in order to focus more on vegetables and whole grains. We don't necessarily do it every week, but we've definitely been eating more vegetarian meals as we become more adventurous in our...

Next time I want butternut squash in a dish, I swear I'm using canned. At least until we get better knifes. A good knife set will definitely be on our wedding registry. What we currently have is not working for me. It took me 40 minutes to peel and cut the squash we bought to make this pasta from How Sweet Eats. I was not a happy camper by the...

When I saw this recipe on foodgawker from Closet Cooking, I knew this was something I would be making very soon. Not only does it include some of my favorite seasonal ingredients (I used a combination of pumpkin puree blended into the cheese mixture and butternut squash because I couldn't decide which I'd rather include), but it has an amaretti...

One of the most different things about living in the Northwest is experiencing consistent fall weather.  South Texas may get a couple days of fall weather, but nothing like what is happening here. I don’t care for the crisp and dreary weather, except it does give me good reason to experiment with fall flavors that I haven’t eaten very much. One...

Reading through foodgawker awhile back, I saw a recipe for eggplant parmesan sliders. I was so intrigued by such a creative idea. Dustin and I love to make eggplant parmesan, so the idea of taking eggplant parmesan and adding a bun to make it into a burger sounded like the perfect dish for us to try. The recipe was vegan so we adapted it to...