Spinach-Gruyere Soufflé

Written on Apr 7, 2010 by Alison Ashton
Spinach-Gruyere Soufflé

Nothing showcases the culinary power of eggs quite like a soufflé. The yolks bind and enrich the base while the beaten whites leaven the soufflé for its characteristic light, airy texture. Serve it with a “Bon Appetit!” in your best Julia Child imitation and pair it with a green salad dressed in Mustard-Shallot Vinaigrette and dry white wine for a light supper.

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Pumpkin Spice Oatmeal with Toasted Pecans

Written on Nov 30, 2009 by Lia Huber
Pumpkin Spice Oatmeal with Toasted Pecans

This breakfast is downright decadent; like a pumpkin pie in a bowl. Don’t let its sumptuousness rob you of pleasure though, this dish is super-healthy too. It’s loaded with fiber from the pumpkin and whole grain goodness from the oats.

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Basic Steel Cut Oatmeal

Written on Nov 30, 2009 by Lia Huber
Basic Steel Cut Oatmeal

Steel cut oats may surprise you: Sure, they’re great for breakfast (like in our Pumpkin Spice Oatmeal with Toasted Pecans), but they also make delectable savory dishes too.

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