I am totally excited to share one of my newer recipes with you this week. In the spring session at the culinary school this was definitely one of my favs. I’m going to literally bounce aro... Read more
1 head cauliflower, cleaned and cut into florets 3 garlic cloves 1 cup canned artichoke hearts, drained 2 Tbsp olive oil ½ tsp salt ¼ tsp black pepper ½ cup tahini Juice of 1 lemon Garnish ¼... Read more
Last week I stated that I was going to be bringing recipes that would be great for the 4th of July. As I look towards the date, I pray it approaches slowly! Sometimes the weather becomes s... Read more
1 Tbsp. olive oil 1 medium onion, diced 5 garlic cloves, minced 5 cups low-sodium chicken stock 2 15-oz. cans cannellini beans or other tender white beans 6 cups escarole, chopped 1/2 tsp. c... Read more
1 ½ cups unsweetened coconut milk 1 tsp. coconut oil 1 heaping tsp. peeled and finely chopped fresh turmeric, or ¾ tsp. ground turmeric 1 heaping tsp. peeled and finely chopped ginger ½ tsp.... Read more
(Pumpkin seeds are also called pepita seeds) 1 cup pumpkin seeds (hull on or off) 2 tsp. olive oil 1 ½ tsp. chili powder or paprika 1 tsp. kosher salt If you’re using seeds from your jack-o’... Read more
6 large eggs 4 egg whites 1/2 cup skim milk 1 tsp. freshly ground black pepper 6 oz. fresh mozzarella, cut into cubes 1 1/2 oz. sun-dried tomatoes, soaked in water until plump 8 spears aspar... Read more
I’ve been waiting to pen this column so I could share a recent ‘foodie funny’ with everyone! Ervin and I ran over to Ridgedale, (Big Cedar Lodge area) to check some friends into our time sh... Read more
2 cups orange juice 2 cups pomegranate juice 1 lime, zested and juiced 3 Tbsp. triple sec (optional) Combine all ingredients and pour into a metal loaf pan. Freeze until solid, 4-5 hours or... Read more
2 cups plain, low-fat yogurt (preferably Greek style*) 3 Tbsp. honey 1 tsp. vanilla 1 cup chopped peaches, fresh or frozen (If fresh, leave skin on.) 1 cup blackberries, fresh or frozen 6 sm... Read more
