Browned Butter Gnocchi with Broccoli and Almonds

Browned Butter Gnocchi Recipe with Broccoli and Almonds - Andrea Meyers

Michael and I have long had a fondness for gnocchi. I love the little dumplings and how good they taste with our homemade pesto and other Italian sauces. This recipe that I adapted from Cooking Light adds some broccoli and warm nutty flavor with browned butter. My boys are all broccoli addicts—not a bad thing—so… 

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Warm Kale Salad with Dried Cranberries and Apples

Warm Kale Salad Recipe with Dried Cranberries and Apples - Andrea Meyers

I have long been a fan of Todd and Diane, the dynamic duo of gardening, cooking, and photography at the blog White on Rice Couple. I remember first seeing their blog when they began to join in with the Grow Your Own event several years ago, and I was so envious of their gorgeous garden!… 

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Thai Stir-Fried Brussels Sprouts (The Kids Cook Monday)

Thai Stir-Fried Brussels Sprouts Recipe (The Kids Cook Monday) - Andrea Meyers

Ever since I got my guys hooked on Brussels sprouts with the Waldorf Brussels Sprout Salad, I’ve been plotting other ways to work this delicious vegetable into our weekly menus. This recipe for stir-fried Brussels sprouts, which I adapted from the new cookbook Pok Pok, was an instant hit with my guys.

From the Pantry: Merkén (Creamy Sweet Potato and Leek Soup)

Creamy Sweet Potato and Leek Soup Recipe - Andrea Meyers

We’re more than halfway through January, and yes I’m still working off those holiday pounds. Well, and there might have been a few before that that I’m working on, too. For most of the year we eat pretty healthy, it’s just that time between Halloween and New Year’s Day that is a bit dodgy for… 

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From the Pantry: Truvia Baking Blend (Raspberry Oatmeal Crumble Bars)

Raspberry Oatmeal Crumble Bars Recipe - Andrea Meyers

It’s the middle of January, and how are you doing on that resolution to get healthy and drop those holiday indulgence pounds? It’s hard to stick with it, believe me I know. I can keep up my exercise goals, but staying away from sweets is the most difficult part for me, especially a month of… 

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Butternut Squash and Cannellini Bean Bisque with Parsley, Sage, and Pistachio Pesto

Butternut Squash and Cannellini Bean Bisque Recipe with Parsley, Sage, and Pistachio Pesto - Andrea Meyers

The crazy cold weather last week left us shivering. Up north people are more prepared for it than we are here in the Mid-Atlantic region. We had the fireplace going most of the day and sipped hot tea to stay warm, and ate some hot soup for dinner, which is fine by me because soup… 

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Cool Lawn Farm: On a Warm December Day (Apple Butter Bread Pudding Recipe)

Apple Butter Bread Pudding Recipe - Andrea Meyers

It was a warm, milky-white cloudy day when I drove to Moo Thru in Remington, Virginia. The famous ice cream and milk stand is just an hour south of us, and you can’t miss the red and white barn which nestles right up to Route 15/29, aka James Madison Highway. My friend Lisa from the… 

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Polenta Toasts with Goat Cheese, Caramelized Onions, and Port Cranberries

Polenta Toasts Recipe with Goat Cheese, Caramelized Onions, and Port Cranberries - Andrea Meyers

I am generally not a fancy appetizers kind of gal, and in fact most of the time I am happy with hummus or some other dip, or nuts. You know, simple and tasty, not fussy. That all changes for the holidays. For Christmas parties I like the pretty stacked appetizers on crackers, baguette, or polenta… 

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Roasted Acorn Squash with Cranberry, Apple, and Quinoa Stuffing

Roasted Acorn Squash Recipe with Cranberry, Apple, and Quinoa Stuffing - Andrea Meyers

Roasted acorn squash is one of my favorite vegetarian or vegan meals because the squash is such a great palette for stuffing with all sorts of grains and vegetables, and this recipe is one of my favorites. The squash roasts while you make the quinoa stuffing on the stove, then finishes all together with a… 

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Waldorf Brussels Sprout Salad

Waldorf Brussels Sprout Salad Recipe - Andrea Meyers

I’ve been trying to get my guys interested in Brussels sprouts for several years, and I’ve prepared them many different ways, but this is the first recipe that finally got Michael on board with sprouts. It’s a Cooking Light riff on the traditional Waldorf salad with shredded Brussels sprouts, celery, apples, and nuts. The boys dove… 

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