a kohlrabi reunion
Growing up my dad always grew kohlrabi in his garden and it was a regular on the dinner table - peeled and sliced into wedges served icy cold. It's the only way I'd ever really considered eating this vegetable, a relative of cabbage, until I saw this recipe pop up in...
to kale with it
I threw my hands up in the air and said "to kale with it" for a couple reasons this week. First, I had gone to the farmer's market and I was lured in by the seduction of all that gorgeous fresh produce. Clearly my eyes were bigger than what we could eat this week. In...
supergrain. super tasty.
You can't swing a magazine that includes recipes these days without hitting an article about quinoa (pronounced KEEN-wah). Bon Appétit had an article on grains in their June edition as did Fine Cooking. And certainly for good reason. Don't let the tiny size fool you...
when life hands me cherries
For me, it's a sure sign that summer has arrived when fresh, local cherries hit the fruit stands. Not only is this a defining moment, it's a tasty one too. So it couldn't have been more appropriate when my husband showed up with three big bags, fresh from the orchards...
not just for astronauts anymore
Recently I helped throw a 60's beach party-themed celebration for a 50th birthday. It was fun researching all the foods that made their grand debut during this time (think spray cheese and Doritos) but one thing I was struggling with was the cocktail. Sure, the...
greek to me
I'm a bit of a control freak – ok, a lot of a control freak – and that definitely extends into my relationship with food. But part of that is being a purist too. And the best way to keep my food as pure as possible is to use quality ingredients, as close to whole...
blueberry strawberry pasta salad
Recently I wrote about the graduation Top Chef-esque challenge I had in Traverse City, Michigan for my husband's daughter's high school graduation party. She had given me a list of foods that I was attempting to incorporate into the menu, amongst which was fresh fruit...
me + asparagus k-i-s-s (-i-n-g)
I've had an on again, off again relationship with asparagus. When I was a toddler, I am told that I couldn't jam it in fast enough. Had to have it in both hands to keep the incoming stream steady. Then as my mom tells it, one day I actually took a breath and looked...
t.c. graduation challenge
So "T.C." in this case could stand for either Traverse City or for Top Chef. Actually it stands for both. My husband's daughter, Alexa, graduated from high school last weekend from the really freaking awesome Interlochen Academy (seriously, if I could find that...
pumpkin banana cupcakes
I usually look at recipes as just a suggestion of what ingredients might be considered and a method that might be good for said ingredients. A jumping off point if you will. I rarely measure – unless I'm baking. There is definitely more of a science to baking and one...
strawberry-almond cream tart
I was looking for the perfect ending to our Easter dinner - something fresh and representative of spring. The other caveat was that I was in search of something not loaded with calories. This bright tasty recipe from Cooking Light for Strawberry-Almond Cream Tart fit...