Greeted by a bounty of green beans upon our return from vacation, I’ve been busily creating summertime salads that defy the term “salad” as it is commonly thought of, i.e. dressed salad greens with traditional salad toppings. The first was the classic Niçoise Salad, inspired by images of The Young Baker gleefully absorbing the sights, […]
Thrilled to find an abundance of fresh young green beans on our return from languishing on a lake in the hills of the Ozarks, I instantly envisioned a colorful Niçoise salad filled with the flavors of the Mediterranean. How did I make the leap from freshly caught white bass, lightly coated with fine cornmeal, fried […]
Tender baby romaine from the garden. What would highlight the vibrant greens? I was thinking a simple presentation with a bold flavor … My taste memory responded with an instant craving for real, blue cheese dressing – rich and creamy with big chunks of tangy blue cheese. The kind that flows and hasn’t been thickened […]
With fresh spinach from our garden, some chopped yellow peppers, and smoked paprika for an aromatic smoky flavor, extra containers of steamed rice from the previous night’s Chinese takeout is transformed into a delicious vegetarian meal. Grilled peaches add a touch of summer sweetness and a lovely contrast to the spicy warmth of the paprika. […]
Are you trying for a more plant-based diet? Want to include more veggies but grow weary of salads? The abundance of fresh produce at the farmer’s market looks so inviting but always ends up mushy in the crisper drawer? Look no further than your back yard, patio, or balcony! Its grill season, not only here […]
From Michelle Obama’s popular garden at the White House and ‘Let’s Move’ initiative to fight childhood obesity, to Jamie Oliver’s TV show “Food Revolution“, to Guy Fieri’s proposed legislation to recognize the 2nd Saturday of May as “Cook With Your Kids Day” in California, there seems to be a rising wave of genuine interest in […]
Whatever the name: brochettes, kebabs, kabobs, skewers – mixed with colorful peppers and onion they are a delicious alternative to steak, chicken, or ribs for spring or summer grilling. Enjoy 🙂 Shown here with a salsa of halved grape tomatoes mixed with sliced green onions and green chilies in olive oil mixed with orzo.
After a day of indulging in chocolate and a rich and delicious Easter dinner at Spencer’s in Palm Springs I tried to keep it light and healthy the next day. A Roasted Red Pepper Dip served with vegetable crudites and Oroweat toasted 100-calorie multi-grain sandwich thins was perfect. Ingredients: 3 red bell peppers, roasted 1- […]
This is the third in my series of asparagus recipes for spring – the first was a wonderfully Creamy Asparagus Soup made with no dairy, the second was a simple Roasted Asparagus with an array of suggested “toppings” , and now, Asparagus and Potato Frittata. Frittatas are such a versatile dish: you can use almost […]
Second in my series of super easy asparagus recipes; roasting asparagus, or any vegetable, brings out its natural sweetness. This is one time where thicker spears work better than thin ones so the asparagus doesn’t get tough and stringy. You can even make these in your toaster oven – I do.