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Grilled Zucchini Spears with Lemon Vinaigrette (adapted from For the Love of Cooking): Yields 2 servings 2 zucchini, quartered lengthwise 1 teaspoon olive oil Sea salt and freshly cracked pepper, to taste 1 tablespoon pine nuts, toasted 2 tablespoons goat cheese 1 tablespoon basil, chopped

Creamy Lemon Pasta with Tomatoes and Spinach Yields 4 servings 8 ounces farfalle pasta 2 tablespoons olive oil 2 cloves garlic, minced 1 cup heavy cream 2 lemons, zested and juiced Kosher salt and freshly ground black pepper, to taste 2 cups baby spinach 1/4 cup grated Parmesan 1/2 pint grape or cherry tomatoes, halved

summer lunch: tomato + cottage cheese, cucumber, green onion and pepper. yum!!

Kelsie's garlic mushroom and spinach Quesadillas: Ingredients: Half a small carton of mushrooms, sliced A handful of fresh spinach, chopped 1-2 cloves of garlic, minced (don't use too much, if your cloves are big only use 1) Shredded cheese 2 tortillas (I like the kind you buy raw and cook yourself on the spot!) 1 Tbsp butter Salt and pepper In a frying pan, melt butter. Add sliced mushrooms and garlic. Cook until they are the way you like them. Season with salt and pepper. (Don't

Slim Potato Casserole -- no butter, no sour cream, no condensed soup and every bit as creamy and tasty as the original!