02/25/201302/23/2013 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Balsamic Roasted Eggplant and Zucchini

02/22/201302/16/2013 Hayley Hamilton Cogill, CS/CSW/SWS

What To Cook Now: Red Lentils with Poached Eggs

02/20/201302/16/2013 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Incredible Tomato Gazpacho

02/15/201302/15/2013 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Seared Scallops on Pea Puree

02/11/201302/11/2013 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Brothy Asian Vegetable Soup

01/28/201301/28/2013 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Marinated Tomato and Mushroom Salad

01/22/201301/22/2013 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Very Green Salad

01/15/201301/15/2013 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Chicken Chili and Beer Bread

01/08/201301/07/2013 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Black Pea Salad

01/04/201301/15/2013 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Sweet and Savory Stewed Apples

11/29/201211/29/2012 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Chick Pea Brussels Sprouts with Indian Spices

11/15/201211/15/2012 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Roasted Red Pepper and Lentil Soup with Curry, Cumin and Shrimp

11/03/201211/03/2012 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Quick Roasted Kale Chips

09/08/201209/06/2012 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Zucchini and Mushroom Toss

08/30/201208/29/2012 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Grilled Nectarines with Balsamic and Honey