Isn’t it amazing how something so bitter raw, can become a sweet and tangy delight when cooked low and slow? I am not a big fan of raw onions in large quantities, but if they are cooked just right, they become caramelized and oh-my-goodness good.

Caramelized onions can transform a dish with very little fat or calories. They are great on a pizza, in chili, on top of a salad, as a sandwich condiment or as a “sauce” for grilled anything. Here’s a primer on how to make really, really good caramelized onions.

Have you noticed more and more “Greek style” yogurt popping up on your grocery shelves lately? Other than my husband’s knowledge of Greek yogurt (from a college trip there to stay with his best friend’s extended family), I had no experience with Greek yogurt, nor had I cooked with it until a couple years ago.

I must be on a carrot kick, because I have another carrot recipe for you this week. If yesterday’s Carrot Soup didn’t ring your bell, perhaps these Balsamic Glazed Carrots will be more up your alley.

I love roasting vegetables. I have yet to find a vegetable, ok, except perhaps lettuce, that doesn’t benefit and taste fabulous roasted. Roast potatoes, roasted asparagus, roasted squash, even roasted brussel sprouts are some favorites. But these carrots are another good roasted vegetable to throw into the mix.

We’ve been spending a lot of time in waiting rooms lately it seems, as both R and G need minor surgeries in the coming weeks. While they play in the waiting rooms, blissfully (somewhat) ignorant of the surgical road that awaits them, I scan the magazines.

There are a lot of old magazines in waiting rooms, so when I find a good tidbit from the limited supply of reading materials (note to self: remember to bring your own magazine or book next time we go to the doctor!) I get excited.

Mushrooms--not a huge kid favorite, but perhaps you are lucky and have kids that like mushrooms. I should be so lucky. Despite my love of sauteed mushrooms, my boys are ardent mushroom-haters, so this recipe would be classified as an parents-only recipe in our Sweet Pea family.

During our meatless/seafoodless Lenten days, mushrooms have provided a welcome earthy, meaty flavor to some of our meals. I have come up with a really quick way to create a yummy side dish that is SPH and my new favorite.

To make these mushrooms really special, two tips: