Because October means all things pumpkin spice, we’ve whipped up a recipe for these Pumpkin Spice Ricotta Cheesecake Bars.
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It’s fig season, which means we’re cooking them every which way possible — one of our favorite ways of all is in these Burrata and Agrodolce Fig Crostini.
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It’s fall, which means we want to share our favorite easy recipes, starting with this Chimichurri-Tossed Mushrooms with Hazelnuts.
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Even when we’re on the road, we still do our best to stay healthy, which is why we whip up salads like this Quinoa Grape Arugula Chicken Salad.
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Because we like the Indian cucumber-yogurt sauce, raita, so much we could drink it, we decided to make it into a sippable chilled summer raita soup.
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It’s time to up the picnic sandwich ante — whaddya say? My recipe ideas is this Slow-Roasted Tomato, Goat Cheese, and Cilantro-Cashew that I’m in loving!
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I tell myself salad rights all wrongs. That it’s the great dietary equalizer.
That no matter how many baby bites I ate, plane food I consumed hopping back-and-forth across the country in 48 hours, how much BBQ I ate in Alabama, or how many workouts I missed, salad will fix it. But it needs to be a serious salad like this Spinach Salad With Spiced-Walnut Salmon And Cilantro-Mint Dressing. A big ol’ entree salad with some combo of dark greens, whole grains, healthy fats, and something that’ll keep me full for hours (no dainty side salads need apply).
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Not too sweet but super flavorful, this simple ginger mint green iced tea is my go-to iced tea recipe come summertime.
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Is there anything better than a great ham and cheese sandwich? Well, if there ever was a contender, I’d say it’s this Croque Monsieur Savory Bread Pudding.
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