Clik here to view.
Tahini Dressing
This summer as I was prepping what felt like boatloads of meals for myself to get through each week, I realized I needed something other than my Dijon, garlic and olive oil vinaigrette. And something...
View ArticleClik here to view.
Stone Fruit Compotes
from left to right: nectarine & chile, pear & thyme, peach & ginger …oh, and pear, too! According to Traditional Chinese Medicine, eating stewed stone fruit is a very good healthy (and...
View ArticleClik here to view.
Braised Fennel with Lemon Zest
Hmm, where does the time go? October came and went, and here the little blog was, missing an entry. I do have a confession to make–I’ve been cooking, and I’ve been posting, but it’s over on Instagram...
View ArticleClik here to view.
Curried Cauliflower Rice
Oh, good grief! A recipe. And a very simple one at that. Somehow, the monthly post I had intended to create for December slipped past me. Ah, such is life! I hadn’t felt that certain intrigue from a...
View ArticleClik here to view.
Braised Kale with Lemon and Anchovies
I’m an anchovy FREAK. I really noticed it when I was about 13 years old and went gaga for a certain restaurant’s Caesar salad. When I was 17 and saw Jamie Oliver throw anchovy fillets into some hot...
View ArticleClik here to view.
Roasted Cannellini Beans with Thyme
Pan roasted, of course! No ovens this month, or next month if I can help it. Too hot. Too steamy. I made some banana bread yesterday due to the cooler, less humid morning that fell in my lap, but now?...
View ArticleClik here to view.
Chocolate Spiced Walnut Butter
Ah, fall. Finding its way down the block, leaves fluttering by with big gusts of strangely warm wind. Hey, I’ll take it. Now that we’re in November, even as it isn’t icy cold yet (thank you,...
View ArticleClik here to view.
Crunchy Fermented Green Beans
Oh, lactofermentation. How simple you are, how amazing your benefits! Really, any vegetable can be fermented. This natural fermentation process provides a batch of green beans that snap and crunch...
View ArticleClik here to view.
Raspberry Mustard
Lactofermented, at that! What does lactofermented mean, really? That this mustard has been cultured with beneficial bacteria, and it’s good for your stomach! That just a bit of this condiment on the...
View ArticleClik here to view.
Roasted Chickpeas with Curry Powder
Ah, the roasty toasty chickpea. A certain darling of the blogging and whole foods circuit right now, and I couldn’t be more pleased! I’ve been making these for a few years, ever since my sister...
View Article
