All I can say is YUM!  These cookies were originally supposed to be a no-bake concept, but all of us at Garden of Eydie were standing in the kitchen and almost like lightning, at the exact same time thought “Hey, why don’t we try baking them just to see what happens.”  Well, what happened was scrumptious and full of flavor! –Ashley

I have a wonderful group of neighborhood friends I visit with, many mornings per week and talk, tell stories and laugh so heartily!  It’s a great way to start the day. I wanted to create a healthy breakfast granola bar to bring to these special people. My team and I tested several recipes and this one was the winner!  Filled with oats, banana, nuts and seeds, no sugar added dried fruit and superfoods, this morning treat will fill you up without any guilt!

This warming and fragrant soup is just perfect to serve to the ones you love.  I made it for my Ed on Valentines day. Adorned with red “beet” hearts brought a big smile to his face; he leaned over and gave me a sweet kiss!  It works every time!

I was cleaning out my pantry and saw that I had a lot of dried chickpeas that needed to be cooked, before they got too old.  Oh, how the delicious memory came over me of this dish I made over 17 years ago. It’s a Greek recipe I found in one of my favorite magazines, Intermezzo, a travel and food publication.  The original recipe calls for 2/3 cup of oil and some salt. Garden of Eydie always omits these calorie dense and inflammatory ingredients, and guess what, there was absolutely no difference in taste! Soaked chickpeas are braised in vegetable stock with carrots and celery for several hours.  Dijon and lemon juice are added just before serving. Serve with a side of steamed vegetables, and this is a meal you soon won’t forget.

Charles M. Shulz said it first: “All you need is love. But a little chocolate now and then doesn’t hurt.”