3-4 servings Tip: I do eat meat, but continue to look for meatless options and find them very satisfying when they include hearty, textured vegetables and beans. Of course, you can add meat or other proteins to this recipe, but we found it to be quite tempting and flavorful. If you haven't already, give meatless... Continue Reading →
Farro Bowl w/Sundried Tomatoes and Roasted Veggies
Serves 2 Tip: Whole grains and dry beans can take more time to cook than many of us want to spend at mealtime. When I cook grains like farro, brown rice, bulgar, quinoa (though that cooks quite quickly) or any dry beans...chickpeas, black beans, cannellini, butter beans, for example, I almost always cook more than... Continue Reading →
Lake Superior Trout in Miso-Ginger Marinade
Serves 2 Tip: If you love fish like we love fish, you probably already do this. If you're just beginning to explore fish in your diet, find a source you trust and don't hesitate to ask questions to learn more about the varieties available - where did it come from? is it wild or farmed?... Continue Reading →
RECIPE LOG by category (click on link to go directly to that recipe)
Appetizers Italian Stuffed Zucchini Cups 27-Nov-2018 Smooth & Creamy Garlic Hummus with S&P Pita Chips 17-Oct-2018 Frico Crisps 15-Sep-2018 Soups/Salads French Green Bean & Fennel Salad w Lemon Garlic Vinaigrette 22-Jan-2019 Citrus Salad with Pomegranate & Pistachios 11-Jan-2019 Winter Slaw with Cilantro-Lime Dressing 28-Oct-2018 Chickpea Salad with Quinoa 10-Sep-2018 Vegetarian Tortilla Soup 7-Sep-2018 Chicken-Veg-Rice Soup... Continue Reading →
Chicken Pot Pie with Morels and Tarragon Cream Sauce
Serves 4-6 Tip: Don't be intimidated by a fairly long recipe. If it's mine, I'm just a bit wordy. 😀 Longer recipes are not usually as difficult as it may seem, if you break things into steps. You can simplify this dish by following Prep instructions the day before. Keep everything properly chilled, then assemble and... Continue Reading →
Roasted Cauliflower with Golden Raisins, Olives and Spices
 2 servings Adapted from a Wine Spectator recipe (Spice Roasted Cauliflower Tagine) Tip: I may be repeating, but organization is key in the kitchen. Organize your ingredients, tools and equipment, then clean up (or at least tidy) as you go. Your kitchen skills will continue to improve and your efforts will shine in the... Continue Reading →
Spatchcocked Chicken with Garlic, Rosemary and Orange
 4 generous servings Adapted recipe from the ever-inspirational Mark Bittman. Tip: Spatchcocking a chicken is an uncomplicated process that also saves cooking time...plus, it's a fun cooking term! How can you NOT try it? 😃 Ingredients 1 whole fresh chicken (about 4-5 lbs) 4-6 cloves fresh garlic 1 1/2 tsp sea salt 2 large... Continue Reading →
Basic Chicken Stock
 This recipe made about 1 liter of stock. Tip: Just look at that golden broth and imagine the savory scent in your kitchen. The tip here is to use raw chicken parts, that you might otherwise discard, to make stock. It's simple, mostly hands-off, can be made in small (or large) batches, can be... Continue Reading →
Roasted Sweet Potato Wedges with Walnut Salsa Verde
Serves 2 Tip: I'm cheating a little here...I made this dish for dinner early last week with my leftover salsa verde. 🙂 Just think how prepared you can be for an easy meal when you make extras of certain recipes! Don't think of it as leftovers (if that's a bad thing in your world). Be... Continue Reading →