Goat cheese, basil, and sun-dried tomato muffins, made with whole wheat flour and olive oil–each and every bite pops with flavor! With tangy smooth cheese and intense tomato essence, these savory muffins are superb cornerstone eats for cool weather meals.

The perfect match for steaming hot soup and a crisp green salad, you’ll also be wanting these rustic almost biscuit-like muffins for breakfast, with eggs and coffee, or as a simple snack, just because. Just because we love our muffins.

Today’s savory goat cheese, basil, and sun-dried tomato muffins are the first in a muffintalk series. I’m talking sweet, savory, vegan, gluten-free, paleo, healthful, and every once in a while, a bit of decadence. Continue Reading…

Fruity, salty, sweet, and tangy sharp, with pan-crisped croutons to absorb all that juicy flavor goodness, this Italian panzanella salad with Kalamata olives and cherry tomatoes is calling your name!

Panzanella—don’t you love how this four-syllable word rolls off your tongue? Pant-sa-nell-a. A salad invented to use up days-old bread. I used to shy away from panzanella recipes, imagining soggy bread with veggies, an image that didn’t quite jive with such a toothsome word!

No more thinking like that–this recipe’s olive oil-toasted artisan bread croutons erase all panzanella shyness–no sodden bread here. The croutons keep their crunch even as they take on tangy red wine vinegar, olive oil, and tomato juiciness.  Continue Reading…

Creamy white mozzarella paired with ripe emerald tomatoes and fresh basil, dressed with extra virgin olive oil, coarse salt and black pepper—Green Zebra tomato caprese salad will rock your late summer table!!

Look at those shades of green and white, a twist of the classic caprese salad with its green, red, and white Italian flag colors. Sweet, slightly citrusy green zebra tomatoes layered with rich velvety fresh cheese, and sparkling with thin basil ribbons–beautiful and bright, same, same, but different.  Continue Reading…