Since you’re all experts on how to make cauliflower rice now, I’ve discovered another great way to use it this summer: in tacos! SO easy, low calorie, and a great option to beef, even if you love the stuff. Click to continue reading »
We are in the thick of pumpkin season, my favorite time of year in the kitchen. So many versatile recipes – from sweet to savory – and this one, I do believe, is now at the top of my list.
Like most of us, at some point in life you have probably come home from work exhausted and in no mood to cook. But the other people you live with are hungry so that job most likely falls in your lap. What if you were able to whip something up from ingredients you had on hand in just 15 minutes…alas, help is here!
No, this isn’t where you go out on the dance floor and rev it up with your partner (although that sounds like fun…) This beverage offers an energy boost of another kind that will jump start your morning, noon…and night. Click to continue reading »
It’s just about time to move my Dutch Oven to the back and make room for my spring and summer utensils…but this soup deservedly gets my time and attention. It’s a delightful spring recipe made with cauliflower and potatoes and lots of garlic. The Mexican flavors take it over the top. Click to continue reading »
As the saying goes, ‘when life gives you lemons’…or in this case, zucchini….make lasagne! Have you ever used it in place of pasta? You can work with it like spaghetti, or slice it thin and substitute it for noodles. It makes for a seasonal dish that is lower in calories and allows for all kinds of fillings in between.
The Napa farmers’ markets are bursting with fresh fruit…and these two gems will disappear in just two weeks! Apricots have been scare the last two years so I am stocking up on my supply for desserts, sauces and jam. The very best come from our good friend, Michele Bera, who indulges us at market with her stone fruits from Vacaville. And if you think blueberries are mild with flavor…then you have not tried Stokes! In a word: explosive.
Every now and then you taste something that knocks you out – in a good way. Recently at a cooking class with Napa food writer and master gardener, Janet Fletcher, a fresh turnip soup was presented that took my breath away. Its color was vibrant, its texture silky. And as we transition from winter to spring, this is just the right dish to satisfy the soul.
We all have our own favorite carrot cake recipe, but now you’ll have a new one:) I made this for a crowd at the St. Helena Farmers’ market and it was a huge hit. Super moist and rich, yet light. The recipe comes from Fran Costigan’s “More Great Good Dairy Free Desserts, Naturally“ which has an abundance of healthful sweets that are not only delicious, but also vegan.
It’s still very much soup season…of course, depending on what’s in it, I guess you could say that all year long. Onions have made it into just about every dish here lately, with the exception of muffins;-) I bought a few pounds of yellow onions at the farmers’ market and thought I’d create a pot of soup with other warming spices. Click to continue reading »