Tag Archives: Easy

Creamed Greens with Faro

Greens 3

Thanksgiving doesn’t have to be all heavy starches and fatty dishes. This recipe is packed with good for you greens and fiber rich farro, tied together with just enough dairy to make it feel like a celebration. Greens like kale, chard, and spinach are rich in folic acid, vitamin C, potassium, magnesium, and antioxidants that lower cholesterol and blood pressure, and even help to slow your absorption of carbohydrates into your bloodstream after meals, preventing that energy crash and burn, or “food coma” feeling. They also boost your immune system and help fight off those pesky colds. Make this dish as a vegetarian side for your Thanksgiving feast, and as cozy hearty recipe all winter long.

To view the recipe, visit GeoBlue’s website Healthy Travel Blog.

Greens 2

Vanilla Ricotta Tarte with Figs & Raspberries

Vanilla Ricotta Tarte with Figs & Raspberries

Vanilla Ricotta Tarte with Figs & Raspberries

Add this fool-proof and versatile baked dessert to your culinary arsenal and forever impress at dinner parties and holidays.

Prep Time: 15 minutes        Cook Time: 12 minutes         Makes about 10 tartes

  • 1 Package Frozen Puff Pastry (defrosted)
  • 1 Egg (whisked)
  • oz. Part-Skim Ricotta Cheese
  • Tablespoon Vanilla Extract
  • Tablespoon Sugar
  • 1 Cup Figs (halved)
  • 1⁄2 Cup Raspberries
  • Tablespoon Butter
  • Tablespoon Canton {or any liquor you like}
  • First, make the filling. Place the ricotta, vanilla, and sugar in a bowl and whisk to combine. Set aside.
  • Next make the fruit and syrup. Place the fruit, butter, and Canton in a saucepan and heat over medium until a syrup has formed (4-6 minutes). Take off the heat and cool.
  • For the pastry, preheat the oven to 400. Unwrap the puff pastry sheet and lay out on your counter. Cut out squares roughly the size of a deck of cards, and place on a baking sheet lined with parchment paper. Brush the pastry squares with a bit of the whisked egg (you can use a crumpled paper towel if you don’t have a brush).
  • Cut thin strips (about the size of your pinky finger) from the extra pastry and place around the pastry squares to form the border. Brush again with the egg and bake for 10-12 minutes, or until golden and puffed.
  • When ready to serve, push down the centers of the pastry squares a bit, and fill with the vanilla ricotta and fruit. Drizzle with a bit of the fruit syrup and serve.


These puff pastry squares make the perfect vehicle for a whole host of fillings. Try with ice cream and melted chocolate, or sweetened mascapone and strawberries with a drizzle of balsamic. You can also make them savory with roast chicken, a bit of mustard, and melted cheese.

View the full post on Bachelor Kitchen. 

Vanilla Ricotta Tarte with Figs & Raspberries

Vanilla Ricotta Tarte with Figs & Raspberries

Baguette Toppers {Perfect for a Party}


Canapés, tapas, amuse-bouche, crostini- whatever you’d like to call them, these thin baguette slices topped with a variety of flavor combinations are the perfect starter to a cocktail or dinner party. They’re a great way to please a crowd too- you can easily adapt the toppings you use to suit your guests.

I start each baguette slice with a spread of ricotta cheese and a sprinkling of salt and pepper. This simple base acts as the perfect platform for all the different toppings. You could also substitute crème fraiche in a pinch.

Serves 8 as an ample snack with cocktails.

Prep Time: 15 minutes     Total Time: 20 Minutes


  • 1 Baguette, thinly sliced
  • 1 tablespoon olive oil
  • Kosher salt & black pepper to taste
  • 1 cup good Ricotta cheese


Place all your baguette slices in an even layer on a baking sheet. Preheat your broiler, and drizzle the slices with the olive oil and a sprinkling of salt and pepper. Broil for 1-2 minutes, watching carefully, until the slices are a nice golden brown.

Transfer the slices to a platter, and spread roughly a tablespoon of ricotta on each slice. Now, you can top each slice with whatever toppings you like. Below are some of my favorite suggestions, but feel free to get creative, this is a very forgiving and adaptable recipe.

Strawberry Balsamic: Dice a few strawberries, arrange over the ricotta, and drizzle with a bit of good balsamic vinegar.

Smoked Salmon & Cucumber: Tear off a few slices of smoked salmon, arrange over the ricotta, and top with a few thinly slices of cucumber. Top with a bit of fresh dill.

Hazelnut Honey: Roughly chop a handful of hazelnuts and arrange over the ricotta. Drizzle each slice with a bit of honey.

Tomato Basil: Thinly slice some cherry or grape tomatoes, and arrange over the ricotta. Top each slice with a bit of fresh basil.

Caramelized Onion: Slowly caramelize a thinly sliced onion in a pan with a bit of olive oil until the onion is golden brown and meltingly soft. Spoon over the ricotta, and top with extra cracked black pepper.


Revamped Kale Caesar Salad

Revamped Kale Caesar Salad

Okay, so this isn’t really an authentic Caesar salad. It does however have the same tangy, creamy, decadent feel as the original- but with a hefty nutritional boost from super food kale. If you’ve tried kale in the past and hated it, or are too nervous to try it, this salad will make you a convert. Working the kale with a little salt and olive oil gives it a more palatable texture while still keeping it raw and healthy. I’ve swapped the traditional heavy croutons for chopped almonds, which give you a similar crunch, but feel free to add the croutons back if you like. As is, this salad is a seamless way to ease into the lighter eating and cooking of spring. It would be a great accompaniment for a meal, or delicious on its own with any of the traditional Caesar salad toppings. Try grilled shrimp or chicken, or even a fried egg. The kale holds up well to the dressing, keeping well in the fridge for great leftovers.

Makes 6 servings as a side dish, or 3-4 as a main course.

Prep Time: 15 minutes


  • 3 Bunches Kale (Try Lacinato or Dinosaur Kale)
  • 2 tbsp Olive Oil
  • pinch Kosher Salt
  • 1 tbsp Lemon juice
  • 4 tbsp Low Fat Mayo
  • 1 tbsp Dijon Mustard
  • 2 tbsp Fresh Parsley (minced)
  • clove Garlic (minced)
  • 1⁄4  Avocado
  • pinch Black Pepper
  • 1⁄2 cup Raw Almonds (roughly chopped)
Wash and dry the kale, then cut off the hard stems (usually the lower inch or two). Roll the kale into a cigar shape (like you’re doing a chiffonade of basil) and slice thinly into even strips.
In a large bowl, add the kale, olive oil, salt, and lemon juice and massage everything together for 2-3 minutes. You’ll notice the kale will become darker and more silky- that’s the goal.
In a small bowl, whisk together the mayo, mustard, parsley, garlic, avocado, and pepper. Once everything is smooth and combined, add the dressing to the kale a little at a time (you might not need all the dressing). Once your kale is nicely coated with dressing, add the chopped almonds, give everything another toss, season to taste, and serve your salad with additional chopped almonds on top if you like.
Notes: If you’re a vegetarian or a vegan, you can use Nayonaise in place of the regular mayo- it will still taste delicious!
View the full article on Bachelor Kitchen.