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A food processor! And there are lots of great looking cookbooks this season.

Heinz vegetarian baked beans, the best!

The best tacos in DC are from Pepitos Bakery in NW. Yum!

Mark Bittman has helped me to create simpilar meals with more flavor, less meat, and more grains. I'm looking forward to trying the roasted beets with garlic and walnut sauce that was just featured in the NY Times soon!

Grilled calamari, thick greek yogurt drizzled with honey, and anything with garlic and lemon.

Chicken with 40 cloves of garlic and a side of lactino kale salad!

Black bean, mango, and avocado salad. It's easy to make, and I usually only have to run to the store for the mango and avocado. I start with 2 cans of black beans, 1 can of corn, and 1 red onion. Mix with chopped mango, avocado, cilantro, and green onion. Top with a cilantro/lime dressing. Yum!

I'm a 4 seasons pasta sauce kinda girl:
Summer - Cherry tomatoes, white wine, garlic, salt/pepper, and basil
Fall - Clam sauce (seafood is best in months ending with "r")
Winter - Alfredo or arrabiata - sticks to the bones or provides some heat
Spring - Basil or parsley pesto with spring veg!

Pistachio ice cream from Larry's in DC

My favorite memory is pouring hot maple syrup into the snow outside, watching the crystals cool, and eating it with a spoon right on the front yard.

I set out to make penne with vodka sauce one evening, thinking that I had plain vodka in the fridge. Since I tend to cook very quickly and don't always pay the most attention, it wasn't until sitting down and eating the sauce later that I realized I had used watermelon vodka. ew. ew ew. I haven't even thought about making vodka sauce since.

I always keep pre-washed baby spinach in my fridge, it cooks in seconds, can be used in salads, and adds lots of nutrients to any dish. Quick, nutritious, easy!

Also, in the freezer I have pre-chopped fresh herbs which last longer than fresh herbs and can be thrown into any dish on the stove or off.