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 »
Just in time for the holiday weekend, here’s a summer dish perfect for every barbecue. Potatoes and green beans are in season now, and with a little extra personality, this recipe is a crowd pleaser!
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.
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.
I’m sure this time of year you have an abundance of pumpkin on hand, and whether its fresh or from a can, this recipe is a crowd pleaser. It is what I call a ‘one-dish wonder’ and can be made in advance, or right alongside the other dishes you’re cooking up this week. Click to continue reading »
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 »
Today the color green reaches beyond the hills into our clothes and onto our plates. I thought I’d dig into the archives to support the celebration whether on St. Patrick’s Day or into spring which is just around the corner…