Emerald Salad I’m addicted to salad and I’m in good company – so is the much lauded author of the encyclopedic tome The Food Lab, Better Home Cooking Through Science, J. Kenji Lópes-Alt. (The book recently won a James Beard Award.) Here’s how he launches the salad chapter “I have something to admit: I’m ADDICTED […]
Farms, Food and Sustainability – The Tour Continues
April 29, 2013 by Leave a Comment
Salmon Braised in Red Wine with Greens, Crisped Prosciutto and Radish Crunch The April, 2013 pre-conference tour for attendees of the Washington State Academy of Nutrition and Dietetics annual meeting continues to Willie Green’s organic farm in Monroe and on to Patterson Cellars in Woodinville. April is a soggy month in the […]
Everything Green for Saint Patrick’s Day – and Your Health
March 17, 2013 by 2 Comments
Green for Spring: Salad with Creamy Tarragon Dressing Instead of wearing green for Saint Patrick’s Day, I suggest eating green. While cooked cabbage may be a tradition for some, I favor something fresher. Bright and crisp, curly or straight, greens are a promise of spring and a good bet for boosting your health. My recipe […]
Leafy Greens Get Trendy…and Convenient
December 9, 2012 by 2 Comments
Greens have trickled into the mainstream. In the Allrecipes.com food trends report for 2012, Kale Chips were one of the top eleven “What’s Hot” recipe searches (up 133%). Allrecipes.com Senior Communications Director Judith H. Dern called Kale Chips, “the gateway drug to adding this leafy green vegetable to every meal!” What consumers do […]
More Good Luck Food
January 24, 2012 by Leave a Comment
Hoppin’ John Risotto – Risotto with Black-Eyed Peas, Ham & Greens I claim no expertise in Southern cooking. My experience is limited to a couple of trips to New Orleans and a meal I enjoyed years ago made by Paul Prudhomme when he brought his kitchen to San Francisco. Nor am I one for “fusion […]
Kale – King of Super Foods
April 28, 2011 by 4 Comments
Kale – Roasted and Sauteed I love it when the work of chefs intersects the words of nutrition scientists. A recent example – the intriguing recipes for kale I’ve seen popping up lately. When my grocery store had a sale on organic kale and I found three varieties, Red Kale (or Red Russian), Green Curly […]
Connect with me