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 »
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 »
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.
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 »
My latest fave-est are these sweet potato tacos. I first made them for a class I did for Share Our Strength called “Cooking Matters,” a program for low-income folks who just want to learn how to cook and eat healthy on a budget (which applies to anyone, really.) The whole class got so excited about this recipe, and since I always have sweet potatoes on hand, it has become a regular entree in our home, too.
One of the many advantages to living in Northern California, is having access to a wide variety of produce based on the seasons. I mean, that’s what we’re here for, right? Farm fresh, flavorful, colorful, and uber nutritious. This past week at the farmers’ market I was hard pressed not to buy everything in sight but I settled on fennel and leeks which made for a lovely risotto.
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 »