Spring has sprung and so have all the spring vegetables. The long awaited asparagus is ready, beets, garlic scapes, peas and radishes, to name a few. It’s time to get cooking with some in-season veggies, when they are most flavorful and they are the cheapest. Read more
Posts from the ‘Gluten Free’ Category
Guess what?! Artichokes are in season! They are everywhere. In all my recipe newsletters, on blogs, on TV. Everywhere! And despite looking utterly confusing, it is pretty simple to turn them in to a perfect appetizer for a party or an evening in with a bottle of wine.
Don’t worry, we are still here, and we apologize for our noticeable absence over the last few months. But we are back, and we brought noodle salads!
Normally, this time of year would be perfect for a cold noodle dish, as outdoor eating would be making a comeback (Like I said. Normally.) But since that doesn’t seem to be happening for us anytime soon, let’s talk about something else. Anything else, preferably. How about how a tangy, spicy, nut-based sauce can make cold noodles and veggies taste kind of awesome? Or how easy making these sauces can be? Or how both of us made these dishes in no time at all and had tons left over for easy weekday lunches and dinners? Sound good to you? Cool. I’ll go first.
I’ve been traveling a lot for work lately, so I made these quesadillas to enjoy while watching the Super Bowl last Sunday before leaving for Las Vegas at 7am on Monday. Having some goat cheese already in my fridge, I thought it would pair nicely with some sauteed mushrooms and some fresh herbs to have a bit of a spin on the traditional quesadilla.
The juicing vs smoothie debate seems to be all anyone is talking about these days. Which is better for you? Which is the best way to get the nutrients from the fresh ingredients? How can you make a bunch of fresh vegetables blending into a liquid form taste good? And so on and so on… I tend to be a neutral party on the subject, bouncing back and forth between smoothies and juicing, but to me its all about the flavor and ingredients.
Juicing was a part of my weekday routine about 3 months ago; I would get up and make my green juice or smoothie every morning to start off my day. There was always bunches of kale, bags of carrots and loads of apples in my fridge and a few other random items that I would decided to throw in the juicer if the mood struck. Seeing as how life and work tend to get in the way of healthy habits , juicing slipped out of my daily routine and the juicer crept back into my cabinet and stayed there. With my 2014 resolution to get back into my kitchen more, the juicer has made a triumphant return, and is now running at 8am every morning.
For me leeks were one of those intimidating looking vegetables at the grocery store and as scared of Kale as I used to be, I was equally scared of leeks. I didn’t know what they tasted like, I didn’t know any recipes that called for them and I had no idea how to prepare them. Read more
Because everyone is talking about how cold it is outside, I will not be talking about how cold it is… though, it’s really freaking cold outside. Instead, I will write about my resolve to actually adhere to my resolutions this year. And while most of us find resolutions to be “I will not do [insert bad habit/activity here]” I want to have a positive spin on this year, and get back to the basic things that make me happy.
Thanksgiving is just around the corner – and can you believe we have never had a Mashed Potato Face Off? In preparation for your Thanksgiving dinner we thought it would be nice to bring to you 2 unique mashed potato recipes that don’t require gravy in order to taste good. Read more
Everyone has their favorite part of the Thanksgiving meal. Turkey usually takes top billing, probably followed by stuffing and perhaps pie, but I am always partial to the potatoes (followed by pie). The lovely, lovely potatoes. Maybe its my undying love for things smothered in butter and then smothered in gravy, but during our Thanksgiving dinners, the potatoes are it for me. Mashed, sweet, gratin, I don’t care. I always have a strategic plan to place them near my plate in order to get first dibs, which also allows me to have them close at hand when it comes time for seconds. And probably thirds. Most likely thirds.
Has anyone else noticed that October is pretty much over? What the heck? It feels like this month, my favorite month, started last week, and now I look at the calendar and its over? I’m a bit annoyed and mostly mad at myself for not for not taking a break to enjoy it. Ugh.
Can we all just take a moment to think about the fact this year is pretty much over? I found myself buying a Christmas present on Tuesday… whaaaaaaa? OK, so its for Susan’s dog, but still, I am usually the one who is out buying presents the week before Christmas and crossing her fingers to find exactly the right thing for everyone (sorry everyone). So this weekend, I am going to sit at home, relax on the couch, knit my dog a sweater and enjoy the remain moments of calm before the holiday season arrives. I will also be eating this apple crisp for every meal, so there’s that.
Hey y’all! We are enjoying a ladies weekend in Charleston, South Carolina this week! So many things to see, so many things to do, and so many great places to eat. And our trip inspired this week’s face off, the quintessential dish of Charleston, Shrimp and Grits. One of my personal favorites, every time I am visiting my parents I get Shrimp and Grits from a different restaurant because I am determined to find the best in the city.