Zucchini Fritters with Garlic-infused Yogurt

Stop the presses!

I’m interrupting today’s regularly scheduled dessert post to bring you something better.

And it’s made with vegetables.

I know, I just saw the pigs fly by my window too, but seriously guys – you’ve got to try these. Right now. Go to your local farmers market, buy some zucchini, clear your schedule and make some zucchini fritters.

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Kale Chips

I’ve wanted to get into kale for a while. It’s one of those vegetables I hear a lot about, but don’t really know how to use.

Then I heard about kale chips. Crunchy, salty vegetable chips. What’s not to love there? All the crunch you want with zero guilt because if you eat them all, you basically just ate an entire head of kale. And no one can say that’s a bad thing. Continue reading

Lighter Chicken Pot Pies

Happy New Year!

As we dive into 2012, which is already promising to be a succulent and satisfying year for me, I find myself wanting a break from all the sugar-frosted sweet things I’ve been consuming and jumping on the bandwagon with all those who have a new year’s resolution to eat healthier.

How long this will last remains to be seen, but I have always been an advocate for the fact that healthy food is also delicious food, and despite what Paula Dean may have to say, you do not, in fact, need to use that entire stick of butter to create a tasty meal in your own home.

With the holiday ending, I’ve also found myself swimming in leftovers. The half-carved rotisserie chicken I used to make BBQ chicken pizza, the veggies left over from the veggies and dip platter, and the puff pastry sheet I didn’t use when I made (and subsequently parked myself in front of) baked brie.

Since moving into my very first apartment, I am determined to be all grown up and economical, so I sat and pondered what the heck I could make that would use up such a random assortment of leftover ingredients. Continue reading

Roasted Veggie and Ricotta Pizza

Ricotta. Or ree-COAT-a as a recent rerun of Iron Chef taught me it was actually pronounced. Silly me, I’ve been saying ri-cot-a this whole time. From now on, all remotely Italian-sounding pizza ingredients will be pronounced with the appropriate accent.

So. Ree-COAT-a! Before this pizza I had never had an experience with ricotta. I’d heard of it of course, but I had never been brave enough to order a dish with ricotta in it. I think it was always slightly synonymous with mascarpone, its sweeter, dessert-centric cousin, in my head for whatever reason. But after experimenting with ricotta in my own kitchen, I am now a believer!

I bought my ricotta at Target (fancy, I know) and was surprised when I opened the container and found it looked a bit like cream cheese.

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