Lemon Scented Rice

A while back my friend hosted a girls night and made a lemon scented rice that I instantly loved. I had never tried a rice with lemon flavor before this, but I was hooked. I should start this by saying I am a huge rice fan. I could happily have basmati rice multiple time a week. This recipe is a fun way to add a little extra kick to plain rice.

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Sugar Crusted Blueberry Muffins

I just got home from visiting my sister, where baking and cooking happens much more regularly than at my own home these days (though I probably shouldn't admit that). She has been making these blueberry muffins for a while and they were delicious. Moist and lemony, just the way I like them. If you want an extra lemon kick, you can use lemon yogurt instead of plain yogurt. 

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Soba Noodle Salad with Citrus and Soy Dressing

My office was having a potluck, which is fun and great, but I sometime don't know what to bring to these events. It's almost impossible to warm anything up, so I tend to aim for some sort of cold dish. This year I decided to make soba noodles since we already had an abundance of green and kale salads. This recipe was quick and easy and the dish was a hit. I made everything ahead, packed the cut veggies and garnish in individual containers and mixed in the veggies right before everyone went to the buffet, topping the dish off with cilantro and sesame seeds.

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Chocolate Crinkle Cookies

Crinkle cookies are one of those sweets I love to eat, but are never really on my radar. My friend and I were having a baking day and she suggested we make a double batch of these. She had tried them before and they were a huge hit. She was 100% right about that. The batter itself will make you question whether these cookies will ever turn out, but they do. Don't be afraid of the wet/semi runny batter. It all comes together for a delicious crinkle cookie in the end.

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Spaghetti Squash with Arugula Pesto and Roasted Tomatoes

I've been on a spaghetti squash kick lately. Every time I stop by the farmer's market I come home with one. I had a basket of cherry tomatoes that started to burst after 2 days, so I decided it was time to roast them. I used arugula pesto in this recipe but feel free to use a classic basil pesto as well, especially if you want a slightly milder flavor. You can adjust this recipe very easily to suit your preferences. I love a lot of tomatoes on mine, as well as lots of cheese. After I took these photos I added about another 1/4 cup of shredded Parmesan to each squash half. Parmesan gets used up very quickly in my kitchen, but I love the flavor it adds.
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