This versatile dish is perfect on its own, over mixed greens, or a zesty side for grilled chicken, salmon and shrimp. Creating a simple blended stock of onions, garlic, scallions, and celery in the instapot will add a depth of flavor to the risotto. You will thin this out with either store bought or homemade chicken (or veggie) stock. ((If you are short on time, you can use all store-bought stock)). Not only is this meal delicious, but it is also filled with veggies and is g

Big colorful salads are my jam, and this is no exception. Dress it up with some optional toppings below. Check out my May 8th segment on The Rhode Show whipping up this delish dish! Pear & Blueberry Quinoa Salad with Candied Pecans Ingredients: 1 Cup Quinoa, cooked and cooled 1 English Cucumber, chopped ¼ Red Onion, chopped 2 Pears- ripe (but not overly ripened) - chopped ½ Cup Citrus Spiced Pecans (recipe below) Maple Dijon Tahini Vinaigrette (Or used store bought vedalia on

I have gotten a lot of responses about these eggs. It is a great breakfast or lunch option for one – you could easily triple or quadruple this recipe for a weekend family brunch. It is also such a versatile recipe. I love the shiitake, sundried tomato combo but you could easily swap out for broccoli, potatoes, peppers, onions, meat – absolutely anything that you’d like. Check out my recent appearance on The Rhode Show making these eggs for a crowd! ((I multiplied this recipe

Use up those brown bananas rotting on the counter with this guilt-free protein packed weekend treat! Easily make this recipe dairy free...

Summer is just wrapping up in Rhode Island, which means every gardener that you know has an abundance of Zucchini & Summer Squash. Stop...