This marinade is quick, easy, and mouth-watering.  It will turn you steak-lovers into chicken fans! Although the prep time says 10 minutes, this marinade works best if you let your chicken sit in it (marinate) overnight, or for at least a few hours.  Pairs well with Caesar salad and pesto!

This marinade is simple and delicious and will make your next flank steak the most tender, juiciest bite of beef in town.   Although the prep time truly is only 10 minutes, you need to let the steak marinate overnight or for at least 8 hours in order for its magic to take effect.  Enjoy!

These “cookies” are PACKED with plant-based protein and have no added sugar and no flour!  They are great long-run fuel, perfect with a banana and a glass of milk after a tough workout (instead of a shake), and will keep you full throughout the afternoon slump at work!

These cookies will earn you kisses by the dozens.  Trust me.

This recipe calls for “Pumpkin Spice,” which is an actual spice blend, not just a flavored syrup and/or descriptor for coffee. Once you know what goes into “Pumpkin Spice,” you can mix up a batch and add it to whatever you want, if you’re in to that kind of thing.  Or just use it in this recipe and save the rest for Thanksgiving pies. You do you!

PUMPKIN SPICE:

4 teaspoons cinnamon

2 teaspoons ginger

1 teaspoon cloves

1/2 teaspoon nutmeg

It simply does not feel like Valentine’s Day without these special cookies!  There are many, many variations of this recipe out there in the world.  I suppose the truest version is the one which calls for a pure shortbread dough (no eggs).  That is also the trickiest kind to make and work with.  And since these cookies are already a multi-step, delicate, time-consuming process, I prefer this recipe, which I cobbled together from bits and pieces of my favorite recipes over the years… my recipe includes eggs, so the dough is easy to work with, but on account of the almond flour, it retains that dry, buttery shortbread flavor and texture, so hopefully you won’t feel like you are missing out on anything.  Try them and let me know what you think!  Make sure you make a double batch so that you can give some to all of your Valentines!  These cookies are truly a labor of love, and anyone who receives them from you will know they are special, and they are loved.

This recipe is adapted from Bon Appetit, a savory authority in the food world.  It’s the only one I use, but of course, I love to pull a little switcheroo here and there, add a little, take a little, etc.  My short ribs are superb and different each time I make them.  If you start with this recipe as a template, you will not go wrong, regardless in which direction your kitchen runs… Let me know what changes you make, and how you like them!

It’s easy, it’s inexpensive, and it’s delicious.  Roast a chicken or a bunch of parts once per week, and use the meat as a main course, shredded into soup or on top of pizza or greens, or make a chicken pot pie!  You can never have too much roasted chicken.  And in this weather, it’s a perfect reason to turn on your oven in the middle of the day and warm your whole house.

I like this approach because it gives the skin a crispy, flaky texture.  If you don’t care to mess around with the corn starch or butter, just throw some salt and pepper on your bird or bird parts, and throw them into the oven.  They will still be as delicious as though you fussed over them all day.  For this dish, I also roasted a few parsnips and sweet potatoes, because, mmmmmm.