Minimalism. Mindfulness. Munchies.
Most of my previous meal plan suggestions have started with a “Sunday” roast and then stretched the meat and other leftovers over the rest of the week. This one is a little different, in that it’s pretty meat-lite, and doesn’t start with a roast at all! In fact, this menu is extremely hot-weather friendly;...
Whipped this fresh and tasty quinoa salad up with the kiddo on yet ANOTHER spring snow day. Luckily, I had everything on hand for this recipe except the olives—but they do make a very tasty addition. This is the kind of cooking I like best, when you just throw together what you need to...
So, if you’re like many people, you may have cooked corned beef for St. Patrick’s day. And, like many people, you may have some leftovers. This meal plan starts with a traditional meal of corned beef, cabbage, and carrots (with mashed cauliflower—yummy!) and translates the leftovers into several additional meals. And don’t for one...
These Vietnamese-Inspired flavors are so good together! Serve with rice, rice noodles, or alone.
This pork roast absolutely melts in your mouth and is the perfect start for a range of dishes. Cook once and get two or three very different meals from this dish.
One important skill for eating organic on a budget is the ability to buy an inexpensive piece of meat and stretch it for several meals. Likewise, cooking extra vegetables and even starches and grains on days when you have more time, then turning them into effortlessly delicious meals later in the week can help...
Last night we celebrated the solstice since we will be visiting family on Christmas day, and wanted to have our own little celebration. I invited a friend and scoured the Internet for winter solstice recipes—of which there are not many! Mostly I came across general ideas and suggestions: black eyed peas (which I HATE)...
I had such a fantastic time chatting with Manisha from IndianFoodRocks.com on our Hangout last Wednesday. Click play to watch the whole interview below! Wasn’t that awesome? If you enjoyed this interview, take action and leave a comment below with one take-away you got from Manisha. My takeaway? I love her rule about taking...
As I mentioned on Monday, last week I held a dinner party at my home to show off my new cooking chops after taking a series of culinary classes at amazing establishments all around Boulder County. My second class—and main course—was a pasta and gnocchi-making class from the amazing Michael Drazsnzak, executive chef at Colterra...
My very first wild food was asparagus, found while walking in the park with my itty bitty baby daughter early last summer. So wild asparagus has a special place in my heart. But that first spear was a lucky find, at the very tail end of asparagus season last year, and so, I have...