This easy paella recipe is from the book, 400 Calorie Fix by Liz Vaccariello (I believe it is out of print, but you can find used copies at that link.) Since it is a diet book, it uses a small amount turkey kielbasa for flavor. If you’re not concerned about calories, you can sub regular...
Shrimp and Fava Beans A Four-Course Meal in 30 Minutes or Less: {Secrets of Easy Elegance}
I’m striving for more peace and elegance in my life. And there are days when I have the time to craft an incredible meal that takes hours to prepare, when I’ve carefully selected each ingredient by hand with purpose, when I revel in the chopping and stirring as a meditative practice, when I sit...
Grilled Spring Salad with New Potatoes
My mom makes a great traditional potato salad. (The secret is using pickle brine in the sauce!) But I’m always on the lookout for exciting new variations. My dear friend Butter puts purslane in hers, which is crispy and tasty (and an abundant volunteer in my garden later in the summer). Emily shared a watercress...
Carrot Top Tabbouli (Grain-Free)
I’m in a hustle season right now. Several years ago, when I had a tiny baby and was lamenting the fact that some days my biggest accomplishment was getting us both clean and dressed, a mom a bit further along in the journy reassured me that this was just one season of life, and...
Making Room for Cupcakes
For years, I thought restriction was the answer. I couldn’t be trusted around food. I was afraid that, given the opportunity, I would eat myself into oblivion. Or, at least into obesity. Cookies were the enemy (especially chocolate chip cookies — especially my homemade chocolate chip cookies). Desserts of all kinds were verboten. And don’t get...
4 Back to School No-Cook Recipes & Ideas
We shared these four simple, delicious, and healthy back-to-school ideas during our in-store demonstration at Whole Foods Market Bradburn/Westminster on Aug 18, 2015. Make Your Own Hummus (and Make it Your Own) with assorted and colorful crudités Pesto with Caprese Dippers (ie mozzarella cubes and cherry tomatoes on a stick)...
This Week in Eats
It’s been a good week. In fact, an amazing week. Of eats. Good eats, that is! Amazing enough to make me think I might be a kitchen manic-depressive. I’d been in a months-long slump and then WHAM! suddenly I was on fire and motivated (obsessed?) again. In the space of one week I cooked...
Grilled Brussels Sprouts
I’m always looking for new ways to do veggies on the grill, and this one was a big success! The vinegar and high heat bring out the sweetness of the sprouts. Even avowed sprout-haters will want to give this tasty recipe a try! I used wooden skewers and found it easiest not to try...
Ratatouille Crostini with Goat Cheese
I seriously considered calling this “Garden Ratatouille” because I have almost every single ingredient growing in my garden (I’m only missing shallots, garlic, and bay leaves). But whatever you call it, ratatouille just tastes like summer, and it’s a wonderful way to use up the abundance of summer veg you may have in your garden...
Rum Currant Scones with Rummy Icing
This is an alternative to Rum Raisin Scones. For me personally, raisins are too big and squishy for baked goods. I liked this currant version of the Rum Raisin idea best – the currants didn’t absorb as much rum so the scones were merely suggestive of rum in a very pleasant way. Plus the...