Feta & Walnut Pasta Salad

Recipe: Ellie Krieger
Serves 4


  • 1/2 pound whole-wheat fusilli or other spiral shaped pasta
  • 1/2 cup walnut pieces
  • 1/2 cup crumbled feta cheese
  • 1/2 cup diced red onion
  • 1 1/2 cups baby spinach leaves, chopped
  • 2 Tbsp. walnut oil (you can use extra virgin olive oil)
  • 2 Tbsp. red wine vinegar
  • 1 clove garlic, finely minced
  • 1/2 tsp. Dijon mustard
  • salt
  • black pepper


  1. Cook the pasta according to the directions on the package.
  2. Drain the pasta, rinse it under cold water, and put it in the refrigerator to chill.
  3. In a dry saute pan toast the walnuts over a medium-high flame until they are fragrant, about 2 minutes.
  4. Set the walnuts aside to cool then chop them coarsely.
  5. In a large bowl, toss together the chilled pasta, walnuts, feta cheese, onion, and spinach.
  6. In a small bowl whisk the oil, vinegar, garlic and mustard.
  7. Pour the dressing over the pasta salad and toss to combine.
  8. Season with salt and pepper.

Cauliflower Pizza Crust

Recipe: The Lucky Penny

img_1252Serves 2


  • 1 small to medium sized head of cauliflower – should yield 2 to 3 cups once processed
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon dried basil (crush it even more between your fingers)
  • 1/2 teaspoon dried oregano (crust it even more between you fingers)
  • 1/2 teaspoon garlic powder
  • (optional) a few shakes of crushed red pepper
  • 1/4 cup shredded parmesan cheese
  • 1/4 cup mozzarella cheese
  • 1 egg



  1. Place a pizza stone in the oven, or baking sheet if you don’t have a pizza stone, and preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil.
  2. Wash and throughly dry a small head of cauliflower. Cut off the florets, you don’t need much stem. Pulse in a food processor for about 30 seconds, until you get powdery snow like cauliflower. You should end up with 2 to 3 cups cauliflower “snow.”
  3. Place the cauliflower in a microwave safe bowl and cover, microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.
  4. Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring it. You want to squeeze out as much water as possible.
  5. Put the cauliflower into a bowl. Add 1/4 cup parmesan cheese, 1/4 cup mozzarella cheese, 1/4 teaspoon kosher salt, 1/2 teaspoon dried basil (crush up the leaves even more between your fingers before adding), 1/2 teaspoon dried oregano (crush up the leaves even more between your fingers before adding), 1/2 teaspoon garlic powder (not garlic salt), and a dash of red pepper if desired.
  6. Add egg and combine well.
  7. Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it tightly formed together. Don’t make it too thick or thin, about 1/4″.
  8. Using a cutting board, slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8 – 11 minutes, until it starts to turn golden brown. Remove from oven.
  9. Add sauce, cheese, and whatever toppings you want – we used fresh mozzerella, tomatoes, and basil. Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.
  10. Allow pizza to cool for a minute or two before serving.

Frozen Banana Pops


  • Peeled large bananas, cut in half as shown
  • Greek yogurt, we used vanilla and strawberry
  • High cacao chocolate chips, chopped
  • Almonds or walnuts, chopped
  • Wooden skewers, find in cake decorating section


  1. Carefully insert wooden skewers into banana halves. Be careful not to split them.
  2. Spread Greek yogurt of your choice onto banana or dip into melted dark chocolate.
  3. Sprinkle with chopped chocolate, chopped nuts, or a combination. Be creative!
  4. Place on baking sheet covered with wax paper, and place in freezer a few hours.


Buttermilk Herb Ranch Dressingbuttermilk-ranch

Recipe: Ree Drummond
Serving size: Two Tablespoons


  • 1 cup mayonnaise
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup Italian flat-leaf parsley leaves, chopped
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh oregano
  • 3 teaspoons white vinegar
  • 2 teaspoons Worcestershire sauce
  • Salt and ground pepper


  1. Combine the mayonnaise, buttermilk, sour cream, basil, parsley, chives, oregano, vinegar, Worcestershire sauce and salt and pepper to taste in a bowl.
  2. Chill for a couple of hours before serving.