It’s St. Patrick’s day! And while I’m not the least bit Irish, I do like to celebrate with an Irish coffee and Shepherd’s Pie. In this recipe, I swap out the ground beef for lentils (a little trick you can do in so many recipes). The secret here is the cinnamon. I know! It sounds crazy, but trust me, it really makes the dish . PrintShepherd’s Pie – Vegetarian Style Prep Time: 15...

Pesto and Avocado met at a bar one Saturday night 9 months ago, and yesterday came this delicious baby! PrintPasta with Avocado Pesto Ingredients2 avocados, roughly diced 1 1/2 cups basil, roughly chopped Handful pine nuts, toasted 1 lime, juiced 1/2 cup grated parmesan, or any hard, salty cheese (I used asiago) 1 to 2 cloves garlic, minced Splash olive oil Splash vinegar (white bal

I’ve had a shit day.  It’s effing freezing out, the numerous delays on the T made my commute a complete nightmare and to top it all off, someone at work has been eating my granola! When I finally got home, all I wanted was a comforting, hot meal and this hit the spot. I adapted this from a recipe by Deb Perelman of Smitten Kitchen, who herself adapted the recipe from someone else. PrintLentil, Sausage, and...

A friend Chuck Archer makes the most amazing spicy pepper jelly and I’ve experimented with a lot of ways to cook with it. This recipe is adapted from one posted on SpicyMan.com. My boyfriend dubbed it the “Miss B” because that’s what Chuckie calls me. It’s great for breakfast and basically every other meal of the day. PrintThe “Miss B” Openfaced Breakfast Sandwich ...