Ingredients

* 3 cups frozen shelled edamame, thawed
* 1/3 cup extra-virgin olive oil
* 1/4 cup warm water
* 1 cup frozen shelled edamame, thawed
* 1 diced small red onion
* 1 cup bottled diced roasted red bell peppers
* 1 cup diced yellow bell pepper
* 2 tablespoons lime juice
* 1 minced jalapeño
* 1 teaspoon extra-virgin olive oil
* 2 tablespoons chopped cilantro
* 2 tablespoons chopped parsley
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 3 pitas
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 1/4 teaspoon chili powder

Preparation

Preheat oven to 400°. Purée 3 cups edamame, 1/3 cup extra-virgin olive oil, and warm water in a food processor; set aside. Chop 1 cup edamame, and combine with red onion, roasted red bell peppers, yellow bell pepper, lime juice, jalapeño, 1 teaspoon extra-virgin olive oil, cilantro, parsley, 1 teaspoon salt, and 1/2 teaspoon pepper. Fold into purée. Slice pitas into eighths, and brush with olive oil; sprinkle with 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and chili powder. Bake for 10 minutes. Serve with edamame mixture.

Thanks to Health!

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I LOVE IT!! Yes, I am completely obsessed with ‘Alice in Wonderland’ and I will be one of those fools waiting on that very long line for my ticket to see Johnny Depp in action. Since I can’t take a bite out of that boy (don’t we all want to), why not make some really cool cupcakes inspired by the film instead?

Here’s the recipe for the Cheshire Cat Cupcakes.

And here’s the directions for the Mad Hatter Topper.

If you try them out, send me an email with a few pictures!

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Yum.

Looking for a festive beverage for a cocktail party or a quiet night in at home. It doesn’t always have to be a can of beer or a bottle of wine.

Here’s a super easy recipe for making Apple Cider, Cranberry And Ginger Punch:

• Muddle 1/3 cup fresh cranberries with 2 tablespoons of sugar in a pitcher
• Add 1 1/2 cups fresh apple cider
• Add 2/3 cup chilled ginger beer
• Add 2 tablespoons fresh lemon juice
• Add 3 1/2 ounces (1/4 cup plus 3 tablespoons) of gin

Divide into 4 glasses and serve chilled over ice.

Thanks to Martha Stewart!

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Ingredients

* 1 teaspoon grapeseed oil
* Salt and pepper
* 4 (6-ounce) salmon fillets
* 1 bunch parsley, chopped
* 1 bunch dill, chopped
* 4 tablespoon chopped mint
* 4 tablespoon chopped chives
* 1 cucumber, diced
* 4 red radishes, diced
* 1 apple, diced
* Juice of 1 meyer lemon
* 4 tablespoon extra virgin olive oil

METHOD:

Preheat the oven to 400°F. Heat grapeseed oil in a skillet over high heat. Season salmon with salt and pepper. Add the salmon, skin side down to the skillet. Cook for 2 minutes then place in the oven for an additional 3 minutes. The salmon should be medium-rare.

In a bowl, mix all the herbs together. Top the fish with the herb mixture, reserving a few Tablespoons for the salad. Add the cucumber, radish and apple to the bowl. Sprinkle with the lemon juice and extra virgin olive oil and season to taste with salt and pepper. Serve with the fish.

Round Out the Meal:

With lemon-scented couscous.

Thanks to Prevention.

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My love affair with asparagus only started a few years ago. I used to live and breathe broccoli – but as I hit my 30s something changed inside of me. That’s when I fell in love with a new kinda green.

The ONLY way I make asparagus (because I don’t really know of another) is baking it.

• Cover a baking sheet with aluminum foil (to avoid having to clean it later – yes, I’m lazy like that)
• Set the over to 420 degrees
• Break each asparagus where it naturally splits and line them up on a sheet.
• Spray with PAM cooking spray (yes, cooking spray) and season with salt and pepper
• Bake for at least 25 minutes. If you like them more burnt – keep going – but watch them. At 25 minutes they are still crisp and large. The longer you go the smaller and blacker they become (which I like too on occasion).

I make this with dinner or just as a quick snack throughout the day. I am not a carrot and celery muncher so this is the next best thing.

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Ingredients

* 1 pound fettuccine pasta
* 2 cups grated Asiago cheese, plus 1/4 cup
* 2 (8-ounce) containers creme fraiche
* 1 cup grated Parmesan
* 1 1/2 tablespoons fresh chopped thyme leaves
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the pasta cooking liquid.

In a large bowl combine the 2 cups Aiago cheese, creme fraiche, Parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid. Gently toss until all the ingredients are combined and the pasta is coated. Place the pasta in a buttered baking dish and sprinkle with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Let sit for at least 5 minutes and serve.

Thanks to the Food Network.

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