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Appetizers

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Jamie Vespa MS, RD on Instagram: "Hot Honey Mustard Chicken Bowls with charred green beans and wild rice. I made these bowls on a whim one night for dinner, and just had to share this simple recipe. You can also cubed salmon or tofu if you don’t eat chicken. SERVES 4 12 oz. haricots verts (French green beans), trimmed and sliced in half at an angle) 1 lb. boneless, skinless chicken thighs (weighed after trimming), cut into bite-sized pieces 4 Tbsp. extra-virgin olive oil, divided 1 tsp. kosher salt, divided 2 Tbsp. Dijon mustard 2 Tbsp. honey 1 Tbsp. white wine vinegar 1 garlic clove, grated 1/4-1/2 tsp. cayenne pepper (depending on desired level of heat) 2 cups cooked wild rice blend for serving In a glass jar or liquid measuring cup, combine Dijon mustard, honey, vinegar, garlic, cayen

Dinner entrees

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bread topped with cheese and toppings on a wooden cutting board next to basil leaves
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This is truly the best Guacamole recipe! Learn How to Make Guacamole with One Avocado with a touch of lime juice, chopped red onions, garlic, a pinch of salt, and as much or as little chopped jalapenos as you like. This small batch of guacamole is filled with flavor and ready in minutes!
guacamole in a yellow bowl with the title overlay reads single serving guacamole
Guacamole For One
This is truly the best Guacamole recipe! Learn How to Make Guacamole with One Avocado with a touch of lime juice, chopped red onions, garlic, a pinch of salt, and as much or as little chopped jalapenos as you like. This small batch of guacamole is filled with flavor and ready in minutes!
a yellow bowl filled with guacamole next to tortilla chips
Guacamole For One
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This may contain: a bowl filled with sun dried tomato aioli
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This simple sun dried tomato aioli is a 5-minute, 5-ingredient condiment that will seriously elevate your fries, sandwiches and so much more! This rich, tangy, and creamy sun dried tomato aioli makes for the perfect sauce to spread on sandwiches, burgers, or serve with seafood, steak, and vegetables.
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Jamie Vespa MS, RD on Instagram: "Hot Honey Mustard Chicken Bowls with charred green beans and wild rice. I made these bowls on a whim one night for dinner, and just had to share this simple recipe. You can also cubed salmon or tofu if you don’t eat chicken. SERVES 4 12 oz. haricots verts (French green beans), trimmed and sliced in half at an angle) 1 lb. boneless, skinless chicken thighs (weighed after trimming), cut into bite-sized pieces 4 Tbsp. extra-virgin olive oil, divided 1 tsp. kosher salt, divided 2 Tbsp. Dijon mustard 2 Tbsp. honey 1 Tbsp. white wine vinegar 1 garlic clove, grated 1/4-1/2 tsp. cayenne pepper (depending on desired level of heat) 2 cups cooked wild rice blend for serving In a glass jar or liquid measuring cup, combine Dijon mustard, honey, vinegar, garlic, cayen
two white bowls filled with food on top of a table
One Pot Wonders
Jamie Vespa MS, RD on Instagram: "Hot Honey Mustard Chicken Bowls with charred green beans and wild rice. I made these bowls on a whim one night for dinner, and just had to share this simple recipe. You can also cubed salmon or tofu if you don’t eat chicken. SERVES 4 12 oz. haricots verts (French green beans), trimmed and sliced in half at an angle) 1 lb. boneless, skinless chicken thighs (weighed after trimming), cut into bite-sized pieces 4 Tbsp. extra-virgin olive oil, divided 1 tsp. kosher salt, divided 2 Tbsp. Dijon mustard 2 Tbsp. honey 1 Tbsp. white wine vinegar 1 garlic clove, grated 1/4-1/2 tsp. cayenne pepper (depending on desired level of heat) 2 cups cooked wild rice blend for serving In a glass jar or liquid measuring cup, combine Dijon mustard, honey, vinegar, garlic, cayen
a person is dipping some food on top of it
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Jamie Vespa MS, RD on Instagram: "Roasted Stuffed Dates filled with goat cheese, and an orange-scented rosemary-walnut filling. A simple, yet elegant holiday appetizer that’s make-ahead friendly and sure to impress. Serves 6-8 1 (12-oz.) pkg. pitted Medjool dates 1 (4-oz.) log goat cheese 1/3 cup very finely chopped walnuts 2 tsp. minced fresh rosemary 1 tsp. orange zest plus 2 tsp. fresh orange juice 1/4 tsp. ground cinnamon A few pinches of kosher salt 3 Tbsp. extra-virgin olive oil Optional for garnish: a drizzle of hot honey Preheat oven to 375°F. Use a small sharp knife (such as a pairing knife) to slice the dates lengthwise. Break open dates and fill each one ~1 to 2 tsp. goat cheese. Arrange dates in a 9x9-inch square or 9-inch round baking dish. In a small bowl, combine walnuts,
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Jamie Vespa MS, RD on Instagram: "Roasted Stuffed Dates filled with goat cheese, and an orange-scented rosemary-walnut filling. A simple, yet elegant holiday appetizer that’s make-ahead friendly and sure to impress. Serves 6-8 1 (12-oz.) pkg. pitted Medjool dates 1 (4-oz.) log goat cheese 1/3 cup very finely chopped walnuts 2 tsp. minced fresh rosemary 1 tsp. orange zest plus 2 tsp. fresh orange juice 1/4 tsp. ground cinnamon A few pinches of kosher salt 3 Tbsp. extra-virgin olive oil Optional for garnish: a drizzle of hot honey Preheat oven to 375°F. Use a small sharp knife (such as a pairing knife) to slice the dates lengthwise. Break open dates and fill each one ~1 to 2 tsp. goat cheese. Arrange dates in a 9x9-inch square or 9-inch round baking dish. In a small bowl, combine walnuts,
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Still, to this day, my guacamole recipe is the best I’ve tasted, with an added ingredient that takes this dip to the next level.