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 »
If you look at my logo you might notice a unique color combination that pops. Seeing how we all enjoy bright and beautiful foods, I thought of making a seasonal dish to complement the artwork – simple and clean, purple and green…
From this photo, one might presume we are looking at shredded beef or pork, right? Then you might be surprised to learn it’s actually a fruit – jackfruit, to be exact. But it’s not sweet. It’s a hearty source of savory fiber that is ‘meaty’ in texture only, making it ideal for vegans and vegetarians… Click to continue reading »
I just KNOW you have some pumpkin around…and am here to help you make it into the best savory side dish on your Thanksgiving table. Or as a main course as the ultimate show stopper at your next dinner party. Yes, this dish has the WOW factor. 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.
Have you ever cooked with those beautiful flowers attached to zucchini? They are almost too pretty to eat! Almost. There are many ways to work them into recipes. I have found eggs to be my favorite. Today.
I just harvested the last of my radishes to make room for my next crop of beets. This winter proved pretty challenging for growing baby vegetables, but remember, I’m a newbie gardener so that could be said for just about anything;-) Click to continue reading »
As most of you know I tend to be a ‘theme’ cook, meaning I like to center a meal around a series of spices or international flavors. And during the holidays, you can throw in color…especially red and green. This seasonal green bean recipe comes from a favorite restaurant in Sonoma County called Rosso Pizzeria which features an ingredient that is an exciting discovery: smoked olive oil.