Praise for this herby green sauce! I modified this Argentine chimichurri recipe from one of my favorite Condé Nast publications, Bon Appetit.   This recipe calls for fresh parsley, oregano, and cilantro, with a red wine vinegar and lots of garlic for a punchy sauce that’s versatile enough to be spooned over grilled steak as it is drizzled on a bowl of lentils, grilled fish, roasted chicken or veggies. You can also use this recipe as a marinade for some extra flavor, or mix with greek yogurt for a zesty dip or spread for sandwiches.

Serve over fresh polenta for a hearty [anti-inflammatory, blood-sugar balancing] base that soaks up the sauce and flavors in the best way. 

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This recipe was such a pleasant surprise.  Comforting, filling and simple.  This dish brings together the creamy richness of Cacio e Pepe, the sweetness of roasted butternut squash, and the savory goodness of Italian sausage.

I cooked it for an extra 15 minutes to get it nice and crispy on the edges. Cacio e Pepe with Roasted Butternut Squash is a delicious twist on the classic Italian pasta dish. Try it below. 
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So easy! These are a nice and simple no-bake snack for any time of day, or year. I first made these back in September, and have made them a few times since.  Read on for the recipe and benefits these heart-healthy bites. 

​I borrowed and adapted this recipe from Sally's Baking Addiction — most of the recipe is exactly the same with the exception of adding toasted coconut strips both within the cake and as a topping.   I first made this cake on Easter, but for my brother's special 40th birthday — I had to try it again given it's his favorite dessert. I love the use of spices such as ginger and fresh ground clove along with brown sugar, toasted pecans and coconut for deeper flavor.  I hope you try it — and love it! Pro Tip:  Make this cake the day before you intend on eating it and keep it safe in the fridge so it sets and gets nice and firm.  Take the cake out of the fridge about 30 minutes prior to enjoying.