In a food processor, place the spinach parsley, parmesan, sun-dried tomatoes and ricotta and pulse until nicely combined.

Forming a cross, lay down 2 slices of zucchini horizontally and 2 vertically. Spoon some of the ricotta mixture in the center and fold. Repeat until you have 12-15 "ravioli".

Place...

We really got into summer mode around here. We are back eating outside, the days are getting longer and we are definitely eating more salads and raw veggies. Nonetheless I am still keeping soups on Monday night menu, it is all about packing as much nutrients as possible is one meal in a very efficient...

I love making swordfish on the grill. It saves from cleaning up the kitchen, it taste better and plus it does not smell like fish on the house.