Rosemary Fingerlings, Pan-Fried Tilapia with Sauteed Cherry Tomatoes, and Sauteed Snap Peas with Goat Cheese

Well, it turns out I didn't forget *all* the pictures recently! And this one makes me hungry as soon as I look at it. Of course, tomatoes are one of my favorites, but who doesn't want to dig in when they see this pile of freshly sauteed tomatoes and basil? In fact, I think you'll find that all of the recipes below are healthy, delicious winners that will leave you eagerly wanting more.

I whipped up some pan-fried tilapia to go with this luscious topping of tomatoes and basil and then added some sugar snap peas with goat cheese and the always delectable fingerling potatoes - this time with some rosemary. In fact, it was dried and kept from my summer garden, making it taste extra special as does anything grown on your own. Each piece of this meal can be made separately or make them all for a dinner to impress.

Difficulty: medium-easy
Time: 45 min

Cod over Veggie Ragout

It's been a while! Turns out, heading up to another city and commuting long distance while attending grad school leaves little time for cooking and even less time for blogging. However, while the grad school continues the long distance is temporarily gone so hopefully there will be some more healthy, delicious posts coming your way. This meal definitely fits the bill though it appears I'm a little out of practice and forgot to take pictures... of this as well as a few others coming up. Please excuse this lapse in memory!

I'm not usually a big fan of cod but when I ended up with some fresh fillets I decided to dress up this simple fish with a warming veggie ragout that hits the spot when it's cold outside. And, when we sat down to eat, my husband and I ended up devouring this as fast as possible. So make it right away and let us know in the comments if you find other delicious vegetable combinations.

I served this over cous cous, but you can easily substitute your favorite grain. Try some quick-cooking brown rice or perhaps some quinoa.

Difficulty: easy
Time: 30 min

Guacamole Stuffed Beet Veggie Burgers

I had never made veggie burgers before, always eating mine frozen out of a box. And while I really enjoy a lot of the frozen varieties, these are definitely worth the effort if you have the time. The're made with beets so they are actually a bit sweet with a crunchy texture on the outside and a creamy inside. Of course, if you don't like beets these aren't for you, but if you do, you're in for a treat!

I also made use of my burger stuffer recently purchased from Sur la Table, but you certainly don't need it. While I will call for it in the recipe below you can easily just put the guacamole on top rather than inside. However, of course, it won't be as fun without an additional fun gadget!

Time: 45 min
Difficulty: medium

Cumin Paiche with Cucumber and Watermelon Salad

I'd never had paiche before, but when it popped up at Whole Foods I couldn't resist trying this new creation. Turns out, it's one of the largest freshwater fish in the world. It comes from South America and is also known as pirarucu or arapaima. It's mild in flavor, fairly firm, and cooks quite quickly. While it may not be particularly different from other white fish, it's still definitely worth trying at least once for the novelty!

I also made a cucumber watermelon salad which is absolutely perfect on a hot summer day. It's fresh, juicy, and tantalizing and the mint adds a spark of freshness that is completely irresistible. You'll find yourself eagerly gobbling it down, with the sweetness broken perfectly by the red onion, so definitely make extra if you're planning on leftovers!

Time: 20 min
Difficulty: medium-easy

King Crab Salad

I don’t get the opportunity to make crab very often due to its price tag, but it’s absolutely delicious and I leap at the opportunity whenever it presents itself. In this case, some very affordable King Crab at Wegman’s gave me the chance to feature it and, in conjunction with my husband, I came up with this delicious summer salad idea. It combines some incredible, fresh, local produce (well… except for avocado…) with the delicious, naturally buttery crab. It’s truly divine.

Of course, customization is highly encouraged. You can sub in or out for your favorite additions- just let us know in the comments if you find an especially delicious variable that we should all make sure to include next time!

Difficulty: easy
Time: 20 min

Mint Chocolate Chip Ice Cream

It's time for ice cream again! With summer raging on in a heat wave that seems to have been going for at least a decade, there is nothing better than enjoying fresh, homemade ice cream. The effort makes it taste even better! So I dove back in for my second ever attempt at making homemade ice cream, this time gearing up for a low fat mint chocolate chip ice cream.

Heading into this, I also specifically wanted to make this ice cream with fresh mint rather than flavoring. For the first time in 11 years I enjoy a bit of a backyard (a city-sized backyard, of course) and am growing an abundance of herbs. The mint, of course, is utterly thriving and I look for any and all opportunities to include it in meals. Here, it turned out wonderfully. The ice cream has a wonderfully strong but tasty mint flavor and will leave you feeling refreshed even on the hottest of days.

Unfortunately, we gobbled down the ice cream so quickly that I once again forgot to take a picture... I guess I'll just have to make it again!

Difficulty: medium
Time: 4 hrs (1 hr making and 3 hrs chilling)

Mint-Pesto Fettuccine with Cherry Tomatoes

While our tomatoes are very slow to grow and ripen, our mint is truly flooding our small garden out back. Without a real yard we are growing everything in pots, but the mint is really pushing the limits of its home! It grows as fast as we can possibly eat it, or possibly even faster. Yet, it’s delicious and enticing and keeps us playing with new recipes. Here we try a mint pesto, a first for me, and it works out wonderfully.

I also tried out the garden delight pasta as opposed to my typical use of whole wheat pasta. These noodles are made from a variety of vegetables, providing nutrients and protein into a meal that may not have had a ton of them otherwise. With the toppings I can’t say I tasted a stark difference, but the entire meal was delicious so I’m sure that contributed without me directly noticing it.

Difficulty: easy
Time: 20 min

Mustard-Chives Smashed Potatoes and Apricot-Pluot Salad

This amazing summer menu comes together extremely quickly and provides a burst of fresh, exciting flavors. Mashed potatoes are a typical favorite, but at restaurants they come piled with butter, salt, and cream. Here, I keep on the skin for added nutrients, cut out all butter and salt, and use fat free half and half for a creamy texture without the guilt. Use a food mill if you can to make the potatoes truly perfect in texture. The mustard, meanwhile, adds a wonderful pop that is tantalizing without being spicy (suiting me perfectly!) so you won’t even know they’re healthy until you read the nutrition.

Along with the potatoes, I made use of some in-season local stone fruits for a delicious salad. I chose to use apricots and pluots, but you could substitute other stone fruits if you prefer. If you’re not familiar with pluots, they are part apricot and part plum and 100% juicy and delicious. The recipe is simple but lets the produce truly shine.

Difficulty: easy
Time: 25 min

Banana Chocolate Chip Ice Cream

Ice Cream! And not just any ice cream... homemade, low fat, banana chocolate chip ice cream! That's right, somehow I've never made ice cream before, but with my new toy, an old fashioned ice cream maker, I decided to dive right in and try my hand at it. I decided to use up the quickly-browning bananas on my counter to make one of my favorite and not-readily-available flavors. I also strove to maintain a creamy texture while severely cutting back on the fat content. It was ambitious, but it worked. The ice cream turned out rich, super banana-y, and delicious.

Unfortunately, we ate it so quickly that I forgot to take a picture... But without using any added colors, it came out a creamy off-white, as have my other flavors since. Most of the bright colors you see in store-bought ice cream are from food coloring rather than naturally occurring.

The chocolate chips are optional, so dive right in and try your hand at this delicious recipe!

Time: 4 hrs (1 hr making and 3 hrs chilling)
Difficulty: medium

Forbidden Black Rice with Salmon, Mango, Green Onions, and Spinach

If you haven't cooked with forbidden black rice before, you're in for a treat. It's not only tasty but absolutely gorgeous. Legend says that it was once eaten solely by emperors in China and was rumored to increase health and increase life longevity. Today it's still rarely used, which is a shame. The black rice turns a deep, royal purple when cooked (that stains fingers!) that is undeniably beautiful.

Surprisingly, it also doesn't taste like other rices. It has a much richer flavor, almost nutty in nature, that will leave you wanting more. That's okay, though, since this heirloom treat is actually far better for you than it's white cousin. It's whole grain and has more nutrients than any other rice, including huge stores of iron and antioxidants. So dive right in, prepare this striking meal, and feel good while eating it... just like an ancient emperor of China.

Difficulty: medium-easy
Time: 40 min

Fresh Mango Salad with Shrimp

This is a perfect summer meal. The mango salad combines super fresh, tasty ingredients that, while they can be enjoyed year-round due to our shrinking world, just zing on an entirely new level at this time of year. The tomato positively bursts with flavor, the mango is sweet and juicy, and the red onion provides both brilliant color and perfect tang and spice. Meanwhile, the shrimp pairs perfectly with its hint of protein and texture change.

I served this as a full meal but if you're looking for a little extra try some freshly prepared basmati rice with diced green onions and sesame seeds. Or, if you think of something else that goes even better, let us know in the comments below.

Difficulty: easy
Time: 20 min

Pea-Shiitake Risotto

I love risotto. It's endlessly delicious and good in all situations. Summer? Winter? Casual? Fancy? It always works. In this case I made it with peas and mushrooms and it was delicious. Feel free to start with this base and add whatever you have around, though, to use up leftover veggies or just to enjoy your favorites.

I made some fresh corn on the cob to go with the risotto to add some extra veggies. It's in season so it's hard to resist! But feel free to whip up your favorite vegetable or a tasty summer soup to go with this entree.

Difficulty: medium-hard
Time: 40 min

Chilled Spinach and Pea Soup with Thai-flavored Shrimp Cakes and Toasted Pine Nut Red Quinoa

Delicious! This gourmet meal did take a little bit of time to prepare, but when my husband and I sat down to enjoy it we discovered that it was well worth the effort. The flavors paired well together yet each dish also stood out on its own. The true star was the spinach and pea soup. We weren’t quite sure how it would turn out, but it was divine and had us eagerly going back for seconds.

Each individual piece could also be made quite easily without the others. This means that if you’re running short on time you can always simplify this overall dinner. Perhaps make the soup but go simple on the rest. Or whip up the shrimp cakes but serve with a salad to move quickly. No matter which route you go you will surely not be disappointed.

Difficulty: medium-easy
Time: 1 hr 30 min

Salmon with Peach and Tomato Salsa with Blueberry-Grape Gazpacho

Summer is officially here! The two weeks or so of great weather has shifted away as intense heat and humidity have settled in. I can’t say I’m excited about the rising temperature, but I am quite excited about whipping up delicious summer food. Hit up your local farmer’s market, pick up the fresh, local produce, and enjoy these amazing recipes!

In the true vein of summer meals, these recipes not only feature delicious, fresh fruit but also focus on cooler ingredients. The blueberry and grape gazpacho is chilled, as gazpacho always is, but quite sweet. I loved it but you may want to cut back on the honey and dial up the lemon if you do not have a sweet tooth! The salmon, meanwhile, pairs perfectly-grilled fillets with a cold, luscious salsa that will leave you heading back for seconds. And thirds.

Difficulty: easy
Time: 3.5 hrs (mostly chilling time)

Kale, Whole-Wheat Spaghetti, and Poached Eggs

Welcome to the world of kale! This superfood is hot right now, but still relatively new to my world. I have eaten it a few times but have had little experience cooking it. Yet spring is the season for it and its delicious flavor makes it easy to prepare – either raw or cooked. It also packs in a burst of nutrition with absurd amounts of vitamins C and A, an abundance of potassium and some other vitamins, and decent amounts of fiber, protein, and iron. What’s not to like?

I have to give credit for this delicious, vegetarian dinner to my husband, however. While I picked it out and helped instruct him on the fine art of poaching eggs, he made this meal. It turned out wonderfully and I got to relax on the couch and enjoy a fine meal that appeared in front of me. As much as I enjoy cooking this was an excellent way to mix it up!

Difficulty: medium-hard
Time: 1 hr

Rockfish Tacos with Chimichurri

Rockfish is native to both the North Pacific and Atlantic, but is especially plentiful around the DC-VA area. I first had it when I was living in DC. It’s a firm, white fish quite similar to striped bass. If it’s caught in the Atlantic, it also means it’s sustainable! (Some Pacific varieties are too but you’ll have to look closer and ask some questions to be sure.) You can always substitute striped bass or halibut or something similar if you can’t locate rockfish.

I’ve included my recipe for chimichurri, a blend of herbs, below. However if you have a vegetable garden like me you may wish to vary it a bit depending on what you have on hand. Get creative and let us know in the comments how it turns out!

Difficulty: medium-easy
Time: 1 hr 30 min

Caramelized Lemon Salmon

Salmon = yum! It’s also full of those omega-3s we’re supposed to be eating, making this a great fish to enjoy at dinner. However, always make sure to consult Monterey Aquarium’s Sustainable Seafood Guide before purchasing your fillets since there are a lot of salmon options and many are not sustainable.

This delicious recipe combines maple syrup with lemon for a caramelized fish that’s absolutely delicious without being overly sweet. I highly recommend whipping up this very fast and easy recipe for yourself or to please guests. Make sure to use the freshest, most high quality syrup you can find for outstanding results.

Difficulty: easy
Time: 25 min

Albacore Tuna with Avocado Salsa and Roasted Baby Artichokes

Tuna is always a tricky one. There are many varieties and many nuances –and many of them are not sustainable. However, if you’re willing to whip out your Sustainable Seafood Guide from the Monterrey Aquarium and ask a few questions you’ll be able to get a sustainable variety just as I did here! That way you can continue to enjoy this delicious fish while ensuring we’ll be able to continue to enjoy it for years to come.

In this situation I served my tuna with avocado salsa – basically guacamole that hasn’t been mashed up. I paired it with some roasted baby potatoes, one of my favorites, and some roasted baby artichokes. Unlike big artichokes the babies don’t have any choke, making them easier to serve. However, you’ll need to pull off a number of the tough outer leaves and cut the sides off the stem before cooking in order to make them safe to eat in their entirety at the end.

Difficulty: medium-hard
Time: 1 hr

Mushroom, Spinach, and Caramelized Onion Enchiladas

Can you believe that I hadn’t ever made enchiladas before this effort? For some reason my Mexican-based entrees always tended towards fajitas, quesadillas, and tacos. Yet, somehow, no enchiladas! I decided to amend this travesty by diving in with these vegetable-heavy treats. They’re also healthy, of course, with just a light bit of cheese and homemade tortillas. By making them from scratch I can control the level of salt (none) that goes in and ensure that they’re 100% corn flour, providing some helpful whole grains to my diet.

I made two big dishes of these since we were having guests over and had plenty of leftovers to take to lunch the next week. The recipe below will make just one 9x13 dish, but you can easily scale this up or down as needed. And, if you are in a pinch, you can always buy corn tortillas instead but I recommend going this route! Things always taste better when you’ve made them from scratch – amazing how some sweat equity adds to the flavor.

Difficulty: medium
Time: 1 hr 15 min

Pecorino-Mushroom Orzo and Ribboned Summer Squash with Herbs and Lemon

This summer meal is delicious and healthy yet still easy to prep. My husband and I whipped this up in just about 45 minutes together – though I timed it below for one person as well. Orzo is always a favorite and this one is extra tantalizing with the umami mushrooms and tangy pecorino romano. It’ll even satisfy meat lovers if you’re going for a vegetarian meal. Or, you can go the route I did, and toss on some freshly seasoned tilapia.

On the other end of the meal, you’ll be craving the squash ribbons again and again after you try them here. And, if you haven’t tried the ribbons before, you’ll be pleasantly surprised at how easy, fun, and impressive-looking they are. You can quickly become a gourmet chef with little effort. This no-cook method also means this side can be prepared in just a few minutes.

Difficulty: medium
Time: 30 min

Mushroom-Bok Choy Albacore Tuna

Tuna’s a tricky one. It might be tasty but it’s rarely sustainable and always full of mercury, making it firmly an ‘occasional’ fish unlike nearly all of its brethren. However, there are some ways to eat this fish sustainably and as long as you don’t enjoy it too often you’ll be safe on the mercury side as well! This recipe certainly brings you one quite delicious option.

I hadn’t made bok choy before this meal, though I had often enjoyed it at Asian restaurants. I was excited to give it a whirl and after making it I’ll definitely be turning this way again. It’s inexpensive, easy to prepare, and super tasty. It’s also full of nutrients, such as Vitamin A, Vitamin C, Vitamin K, potassium, and calcium. So give it a whirl and let me know what you think! Or, if you’ve made it before, let us know other tasty ways to try it in the comments.

Difficulty: medium
Time: 40 min

Smashed Potatoes with Chives and Pecorino Asparagus

I always feel silly writing ‘smashed’ as opposed to ‘mashed’ potatoes, but it seems that there is a difference to people. In my world all potatoes in this form, be they mashed or smashed, keep their skins. Why would you want to get rid of one of the tastiest parts of the potato, not to mention one of the healthiest? They’re a terrific source of a number of nutrients, including vitamin C, vitamin B6, iron, copper, magnesium, potassium, zinc, and even protein. Still, people do it all of the time and often without thought. In this recipe, as in all of my potato recipes whether I remember to spell it out or not, please do keep the skin. And encourage others to enjoy their potatoes smashed!

Along with this classic side, jazzed up by some garden-fresh chives, I made asparagus. This spring vegetable is delicious and widely available right now so grab some (or a lot) from your local farmer’s market and try cooking it in a variety of ways. As usual, this asparagus recipe is quick to prepare but the pecorino adds a sharp contrast with delicious flair.

Difficulty: easy
Time: 40 min

Salmon with Yogurt and Cilantro and Corn Muffins with Herbs

Looking for a quick, healthy, interesting meal? This one comes together in just over half an hour and will be sure to please everyone. It takes classic corn muffins, lessens the fat, and brings them to a new level with herbs. At the same time, the wild salmon is packed with natural flavor and the cilantro and yogurt topping adds a burst of freshness.

I made this along with some fresh artichokes with Thai peanut dipping sauce, but you could go with a salad or any other fresh spring vegetable just as well. Let us know what you like best in the comments!

Difficulty: low-medium
Time: 35 minutes

Tomato Soup

What could possibly be better than fresh, creamy tomato soup made in a flash? This dish comes together in a snap, making it a quick weeknight addition to dinner or even a speedy lunch at home. It's simple enough to appeal to picky palettes but also packs a wallop of flavor which makes it far more interesting than your standard tomato soup. And, of course, by making it homemade you get to leave out the massive amounts of salt you'll normally (sadly) find in soups.

I made this with tuna melts, a bit of a twist on the classic grilled cheese and tomato soup, but it would definitely stand up to fancy or simple versions of that classic American favorite. Since it's freshly made you could also easily serve it with nearly any summertime favorites!

Time: 35 minutes
Difficulty: easy

Spinach, Chickpeas, and Tomato Sauce with Eggs

This vegetarian-friendly dinner is bursting with protein, iron, and fiber and comes together in just about half an hour (not counting the chickpea soaking time.) It's tasty and flavorful but also simple enough to appeal to even the pickiest of palates. Make this for adults or children and expect everyone to enjoy it.

As mentioned in some of my past posts, I strongly urge you to use dried chickpeas. They do take a little more advance planning, but it's worth it for the additional flavor and nutrition. Canned chickpeas are drenched in salt but the dried have almost none. And, as long as you plan, they're barely any more work. Simply follow the directions on the bag of dried chickpeas but they will probably direct you to either soak them in cold water overnight or boil for 2-3 minutes and then let soak for an hour or so. Go this route and your heart and health will thank you in the long run!

Difficulty: easy
Time: 30 minute

Roasted Cauliflower Bisque

Yum! This soup is thick and creamy with the comforting yet enticing flavors of roasted cauliflower. The roasting process brings out a deeper flavor with hints of sweetness that perfectly lightens while making the normally quiet flavors of cauliflower more complex. It's a warming soup that will keep you happy as these spring evenings remain cool outside.

I paired the soup with cous cous and some freshly grilled salmon, but it is versatile enough to go with a wide variety of meals. In fact, you could even make it as stand alone vegetarian dinner, perhaps paired with some nice, fresh, crusty bread for dipping. It'll also make wonderful leftovers for lunch all week, easily re-heated at work, so make extra.

Time: 1 hr 25 min
Difficulty: medium-easy

Whole Wheat Spaghetti with Fresh Tomato, Spinach, and Burrata

Yum! If you haven't had burrata before, you're in for a treat. It's fresh mozzarella stuffed with cream, a.k.a. rich, indulgent luxury. That's right, it's not world's healthiest cheese but it's so luscious and creamy that a little bit goes a long way. In my opinion, I'd rather splurge on a small amount of the good stuff than have a large amount of mediocre ingredients.

I made this dish as a stand alone since it's already filled with veggies, is bulked up by whole wheat spaghetti, and the burrata makes it filling. This dish was more than enough for my husband and myself - but feel free to make a side dish and spread it out over even more people!

Difficulty: easy
Time: 30 min

Pumpkin Lasagna

Alright, I admit, this probably would have worked better if I weren't so far behind in my posts and had published back in the cold winter months when I first cooked it. However, it turns out that having homework hinders the upkeep of blogs, so hopefully I'll be forgiven once you taste this feel-good meal. I prepared a hot, hearty, and healthy pumpkin lasagna. I made the noodles from scratch for extra flavor and health, but you can always substitute dried pasta if you want to shorten the time-span of this involved dish considerably. I did, however, start with canned pumpkin rather than an actual whole pumpkin. With no added salt, it's a reasonable shortcut to take!

I served this dish with a fresh pear and goat cheese salad, but really anything light and crisp would go well. The lasagna is thick and creamy so you'll want something to contrast it on the side. And, you may want to make extra.. you'll definitely be wanting this for lunch again the next day!

Difficulty: medium-hard
Time: 1 hr 45 min

Spinach and Caramelized Onion Baked Potato

I have to admit, baked potatoes are a rarity for me. While I love potatoes, I tend to default to roasting them more than anything else with the occasional mashed or grilled variety. However, on a rainy day I ended up going this route after rummaging through my fridge and couldn't have been happier. This mainstay was classed up with caramelized onions, spinach, and fresh mozzarella to produce a hearty vegetarian meal.

You can always make smaller portions of this meal as a side, however. In my case I let it be the main feature with some leftover butternut squash soup on the side. It was a perfect, hot meal to enjoy as I was cozy in my house, listening to the rain outside!

Difficulty: medium
Time: 45 min

Grilled Tofu with Ginger and Sesame

I had never grilled tofu before this experiment, but I'll most definitely be grilling it again in the future. This recipe has you grill it as a "steak" meaning one flat slab of tofu. It will help draw in tofu skeptics since it is recognizable as a typical shape and form for a protein, but will then quickly convert them to regular tofu eaters with its delicious flavor and texture. The ginger and sesame glaze pairs perfectly with the smoky grill flavor.

I served my tofu steaks over basmati rice and alongside some fresh, grilled asparagus simply coated with a touch of olive oil and a generous helping of black pepper. It made for a quick, delicious dinner. You could easily swap out the sides, however, to best suit your mood. Let us know in the comments if you come up with the perfect combination.

Difficulty: easy
Time: 1 hr 15 min

Mushroom and Fontina Bread Pudding with Squash and Pear Bisque

I really need to get better about posting, even if a graduate school schedule has hijacked normality. However, hopefully the amazing recipes below make up for my delinquency. As the cold weather persists, make these dishes for some delicious, home baked warmth that will fill your house with tantalizing smells and warm you inside and out.

I prepared some healthy twists on classic comfort food below. First, there is a savory bread pudding complete with rich cheese and filling bread. However, with mushrooms for some umami flavor, whole wheat bread for fiber, and a lightened load of calories with skim milk and no-sodium-added vegetable broth, you'll be going back for seconds without feeling guilty. Along with the bread pudding comes a creamy pear bisque that you can enjoy without any worries that it's filled with heavy cream and salt. Scoop it up eagerly and your arteries will thank you.

Difficulty: medium
Time: 2 hrs 15 min

Grilled Brussels Sprouts

I realize that brussels sprouts don't usually leave most people salivating, but I promise you that this recipe is delicious. They're savory, nicely flavored, with the wonderful smoky flavor that grilling provides. You'll find your guests gulping down these yummy treats as soon as they come off the grill. The best part? With my recommended pre-cooking, these come together quite quickly! You'll be having dinner in no time.

And did I mention the wonderful benefits of brussels sprouts? They're stuffed with vitamin C and potassium with a decent amount of iron as well, yet are very low in calories. You can snack on these all day, guilt-free yet happy.

Difficulty: easy
Time: 20 minutes
Cost: $5.00

Curried Lentils with Poached Eggs and Cumin Carrots

If you've never had lentils before, now is the time to dive right in. Although I'd enjoyed them at restaurants, I'd never made them before this foray. However, they came out absolutely deliciously and my husband and I were both eagerly going back for more. These legumes are also stuffed full of folate, fiber, iron, protein, potassium, and many other vitamins and minerals. They're also fat free with just 230 calories in an entire cooked cup. Who could ask for more?

To complement the curry spices in the lentils I also made some carrots with cumin. Normally carrots only rank in the "so-so" category for me, but these were amazing. Whether you normally make them or not, I encourage you to go for it. Let me know in the comments how it goes!

Time: 1 hr
Difficulty: medium (poaching eggs is slightly tricky!)
Cost: $9.51