The first harvest from my garden is in! I’ve planted a whole mess of veggies and just yesterday I finally got to harvest some of them. Thanks to our wacky wet spring here in Colorado, some of the plants have had explosive overnight growth and some have just exploded…specifically, my carrots. When carrots get too much water (as we definitely have had due to the rain) they split down the center. Still perfectly delicious but not so pretty. So, what’s a girl to do with split carrots, loads of fresh herbs and some local Colorado beef? Make a bolognese!
A couple of weeks ago I was inspired by Chobani’s #MadeWithChobani Project to create an original, and healthy, recipe using Chobani Greek yogurt. Naturally, I chatted with my friends, consulted my fiance and mom and spent several days mulling over recipes. I decided that a savory dish would pose more of a challenge and fit the healthy, innovative recipe bill a bit better than a sweet option. I think I may have a couple more options up my sleeve (did someone say Borscht?) but here’s the first, my homemade spinach ravioli made without a pasta maker! With this ravioli’s creamy filling made with three cheeses and Chobani plain Greek yogurt, this recipe is sure to become a favorite family dinner! If you’re interested in other original and delicious recipes using Chobani Greek yogurt, check out the company’s website here: http://www.chobani.com/culture/recipes
A couple of weeks ago, I posted my third cooking video “E03 Buffalo Lasagna” and just now realized that it might be super helpful to have the actual written recipe posted to go along with the video. I am so excited to share this lasagna recipe with you all. This recipe blends together a simple homemade tomato sauce with umptious cheesy goodness and light, flavorful ground bison. I really prefer using bison in place of ground beef for several reasons; bison is not greasy, it has a lower fat content and it is a very healthy protein. The bison adds the meaty richness that you want in a homemade lasagna without adding the grease and fat that can accompany this dish.
My ground bison for this recipe came from the SunRise Ranch, out of Ramah, Colorado. These folks were selling at the Golden Farmer’s market (you can also find them at the Gilpin and Arvada Farmer’s Markets) and have a variety of bison and poultry products. You can purchase any cut from a bison tenderloin filet to short ribs and various roasts. SunRise Ranch prides themselves on caring for their animals naturally and does not use growth hormones, antibiotics or animal by-products when caring for their animals. Check them out at one of the various farmer’s markets in the area or visit their website at http://www.sunriseranchllc.com/index.htm to learn more about the ranch and order any cuts you desire.
While I love alfredo sauce as much as the next person, I was looking for a healthier alternative. I tried several types of “light” or “low-fat” store-bought alfredos but I was looking for something with fewer chemicals and more flavor. Cue the cashew-based alfredo alternatives. I tried several types of vegan alfredos and came up with a hybrid that has some great rich, nutty flavor but is based in healthy fats and vegetables.
Here’s a lightened up version of a classic favorite. I made it with veggie pasta (believe me, it’s tasty) and lighter cheese. The result is a mac and cheese that maintains its cheesy goodness without being dense or heavy. Continue reading
The first time I made this for dinner it took hours of chopping, dicing, and fussing before I finally called it quits. Luckily, it was so delicious that it ended up being totally worth it. Today, I’ve created some shortcuts to make this prep a cinch while still retaining the ooey gooey comfort-food goodness of this dish. Enjoy this on a snowy winter day, a freakishly hot July afternoon or really anytime!