Few people personify the concept of living with the seasons more than my mother. In touch with the world around them, my parents harvest the fruits and vegetables that their many plants and trees provide throughout the year. Whether early radishes, winter salads, watercress or dandelions, we always knew when spring had sprung from what was served at the table. Back by popular demand, please give a round of applause to dandelions, the queen of bitter. Come and cook with us! Continue reading “The Queen of Bitter: Dandelions”
Tag: Salad
Nourishing Connections: Great Food, Great Cause
For the last few months, I’ve had the fortune to help a friend prepare her weekly meals. With plenty of recipes in my repertoire, coming up with a weekly menu wasn’t a challenge at all. Still, I’m always on the look-out for easy-to-make dishes that I can share with all of you. Which is why I was thrilled when my friend recommended a new cookbook to use for her meals: Nourishing Connections Cookbook by Ceres. For those who know it, keep up the good work and use it as your guide to make delicious dishes. For the rest of us, rejoice in having found a great resource with simple, versatile and easy to make recipes that are full of flavor, taste and a lot of wholesomeness. Come and cook with us! Continue reading “Nourishing Connections: Great Food, Great Cause”
Let the Mighty Bell Pepper Ring
Did you know that a majority of the green bell peppers you buy in the store are actually unripe red, yellow, or orange bell peppers? Interesting fact, as it explains why peppers get a bad rap. In addition to having varieties that can get quite hot, peppers can also be difficult to clean, and for some people, hard to digest. Fear not! We are here to help you make peppers a part of your regular meal plan. Come and cook with us! Continue reading “Let the Mighty Bell Pepper Ring”
It’s a Kale Kale World
Up until recently kale was not a favorite vegetable of mine. I’d walk by it in Whole Foods see its 1000-point ANDI score and cringe. 1000 points is high for just about anything, but for an ANDI score that means that kale (along with collard greens) is the healthiest item Whole Foods has to sell. Period. I didn’t like kale because it didn’t taste good. It was fibrous and hard to chew. And I didn’t really know how to cook it so I never wanted to prepare it; until, that is, I stumbled upon a few recipes that not only made kale edible, but also made it a feature vegetable in my home. So today’s post is dedicated to the only vegetable I now make at least once a week every week of the year. Kale. Continue reading “It’s a Kale Kale World”
Dinner Winner 2: Marinated Chicken, Avocado and Spinach Salad
Several years ago – when I was living in NYC, and eating out for most of my meals – Kathrin invited me to her apartment for dinner. The idea of a casual dinner being prepared midweek, at home, by someone with a demanding job on Wall Street was foreign to me. I’d spent my time on weekend dinner parties, but who had time to make a quick healthy meal after work? Was I wrong! The “Dinner Winner” dish Kathrin served – a vegetable salad, warmed and brought together by marinated and sautéed pieces of meat – was simple and delicious. It is that meal that marked the moment I began my adventure of cooking at home. I’d like to share it with you today in hopes that it will inspire you too. Come and cook with us! Continue reading “Dinner Winner 2: Marinated Chicken, Avocado and Spinach Salad”
Come and Cook with Us 