This lemony flank steak glazed with pomegranate molasses wows your taste buds with its tangy flavor but goes from pan to table in a matter of minutes.
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Arugula and fig salad paired with pomegranate molasses dressing will liven up your dinner menu any day of the week, all year round.
Roasted Brussels Sprouts and Cauliflower with Pomegranate Two Ways adds flair, flavor, and fun to your holiday dinner table. Easy enough for a weeknight, spectacular enough for your fanciest holiday gathering.
My sixth post for the October Unprocessed Challenge covers 3 ancient ingredients – za’atar, sumac, and nigella seeds – to spice up your modern day cooking!
Cheesy Yogurt Drop Biscuits with Bacon – a grown up healthier version of a childhood fast food favorite.
This simple tomato, corn, and arugula salad has all the best tastes of summer and all four ingredients are currently starring at your local farmer’s market.
Back from a brief blogging hiatus with a delectable date smoothie and my new kitchen toy – a Vitamix!
In a rush to get dinner started, I roasted a cauliflower whole and discovered a wonderful new technique for preparing this crunchy cruciferous vegetable.
Welcome to OMG! Yummy
I’m Beth – a seasoned marketing professional, kitchen table storyteller, and enthusiastic food consumer. Hang out in my virtual kitchen and I promise to feed you recipes, stories, and lots of inspiration!