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.) […]
Cooking – Whose Got Time for That?
August 27, 2016 by Leave a Comment
Salmon Salad for Summer It’s no secret. I love to cook. But like most people, I don’t always have time for it. The popularity of processed food is evidence that many struggle with getting a home-cooked meal on the table. Half of Americans say they value processed foods because they’re convenient, stay fresh longer and […]
Love Lamb…or Not? The Answer is In the Fat
March 25, 2016 by Leave a Comment
Boneless Leg of Lamb with Fig-Olive Vinaigrette Lamb is traditional at Easter meals, with symbolism linked to both Christian and pagan celebrations (Reference 1), but not everyone is a fan. On a recent Splendid Table Podcast (Reference 2) Lynn Rosetto Kasper stated that Americans consume 11 pounds of lamb compared to 65 pounds of beef […]
Savor the Flavor
March 14, 2016 by Leave a Comment
Za’atar & Sumac Spiced Salmon with Pomegranate Molasses Glaze March is National Nutrition Month and this year’s theme, “Savor the Flavor of Eating Right,” matches my passion – marrying good taste and good health. One “flavor family” that’s captivated the palates of food enthusiasts in recent years hails from the Middle East and North Africa. […]
Curry For Comfort
February 3, 2016 by 1 Comment
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 […]
Salmon’s Second Act
August 5, 2015 by 1 Comment
The Salmon Burger What’s for dinner? When the thermometer soars there’s nothing easier than tossing a whole wild sockeye or a large fillet of king salmon on the grill. But until my recent visit to the Macaulay Salmon Hatchery in Juneau, Alaska, I didn’t think much about what goes into making sure that salmon is […]
A New Vegetable?
March 9, 2015 by Leave a Comment
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 […]
Earth and Ocean
January 26, 2015 by 1 Comment
Sea Scallops with Herbed Lentils, Champagne-Butter Sauce and Roasted Walnuts Many dishes are enhanced with contrast – elements of hot and cold, sweet and sour or bitter. A well-known example pairs foods from the land and sea- surf and turf, lobster and steak. My expression of a the land and sea idea came about when […]
Get the Party Started
November 24, 2014 by Leave a Comment
Oysters = Celebration Baked Oysters – Italian Style There’s no better way to launch the holidays than with a platter of succulent oysters. The season starts early at my house with my husband’s birthday in early November. A couple dozen Italian-style roasted oysters is always on the menu. Fresh oysters are always within […]
Summer=Salmon
June 25, 2014 by Leave a Comment
White or Red? I simply can’t get enough of wild Alaskan salmon. On a recent shopping excursion I faced two choices, typical rose-colored filets and ghost-white filets called “Ivory” salmon. I lunged for the Ivory, a rare find with unique buttery flavor. When another shopper asked about my choice, I assured her it was succulent […]
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