The New “Wedge Salad”

Dare to EAT Different Just this week my daughter, Allegra, asked if I wanted to have a container of her “overnight oats” for breakfast. After eating the same breakfast for a few months – she’d had enough. Good timing – I’d just read a Harvard Health Letter article, Dietary Rut? 5 Ways to Snap Out […]

Summer is Pickling Season

Summer Salad with Pickled Figs, Farro, Nuts and Seeds People are pickling – and it’s not just cucumbers. I’ve seen pickled seeds, fruits and all kinds of vegetables. It goes hand-in-hand with taste trends leaning to bolder, sour, sweet and spicy combos. It’s nothing new.  My great-grandma pickled out of necessity, to preserve the summer […]

Put Your Best Fork Forward for National Nutrition Month® 2017

Mango Boat Chicken Curry   This year’s theme for National Nutrition Month® is “Put Your Best Fork Forward.” Whether your tool is a fork, spoon, chopsticks or your hands – nourish yourself well. One way I do this is by exploring new foods and cuisines. Recently I picked up little knobs of fresh turmeric and was […]

Let’s Go Bowling!

Italian-Style Grain Bowl with California Figs Bowls are the “it” way to eat. Everywhere you look for recipe idea you’ll find noodle, smoothie and grain bowls.  Recently I created a bowl recipe and  my family was smitten. I got it. Bowls are perfect for personalization. Today people expect to have food “their way.”  (Reference 1.) […]

Curry For Comfort

Curry-Roasted Pork Tenderloin with Figs & Vegetables Winter is in full swing and I embrace it by turning on the oven for a simple sheet-pan supper. I crave curry in cold weather and the fragrance of roasting richly-spiced vegetables warms the body and soul. So easy: curry and spice-rubbed pork tenderloin, winter squash and cauliflower florets […]

Noodling in the Kitchen

Zucchini Noodles with Picholine Olives, Lime and Onion   I recently purchased a new kitchen toy, and as I “spiralized” zucchini and yellow summer squash into noodles, I thought about the importance of engaging children in food preparation and having fun in the kitchen.  If a novel cutting tool can bring a little excitement to […]

What Color Are Your Vegetables?

Roasted Rainbow Carrots with “Everything Seasoning” Rumor has it that many people return from “Moms’ Weekend” at Washington State University (WSU) with a hangover. Not me – but I did return with a bottle. A sucker for all things “seasoning,” my take-home was Everything Seasoning. Every table of a popular Pullman restaurant, South Fork, included […]

A New Vegetable?

Try a Broccoli Leaf Pizza A label in the produce aisle caught my eye, “Brocco’Leaf ™- Amazing Superfood.” I grabbed a bunch. Was this a great marketing pitch or a new vegetable? A little research revealed that what resembled collard greens were mature leaves of the broccoli plant. The Nunes Company trademarked the name Brocco’Leaf […]

Thai – In No Time

Thai Red Curry with Kobacha and Fall Vegetables Fall weather sends us looking for belly warming meals and this spicy Thai curry with winter vegetables, wrapped up in silky coconut milk sauce, satisfies on many levels.  Lemongrass and lime add a fresh citrus zing and Thai basil contributes an herbal note we expect from Thai […]

Do You Need a Spring Cleanse?

Yoga and Nutrition are Perfect Partners  Multi-Grain & Vegetable Stir-Fry with Crisp Tofu and Peanuts   Recently one of my favorite yoga instructors at the Pine Lake Club, Rebecca, asked me speak about dietary approaches to “cleansing” before a cleansing yoga workshop she was leading.  As the dietitian-nutritionist for the club, I said “sure, but….” […]