This installment features the results I got making Chef Cristian Pettita’s Quinoa Salad with Mixed Vegetable, Goat Cheese & Orange Dressing recipe in my tiny kitchen! Continue Reading →
Ring in the New Year with our favorite party food starter recipes from the past year! Continue Reading →
Bite-sized potatoes are stuffed with cheddar cheese and baked till crispy, then topped with a vibrant array of toppings in this healthier spin on a party classic. Continue Reading →
Meyer lemon adds brightness to the fresh, crispy salad atop this fried chicken cutlet. Continue Reading →
Flaky, pan-seared salmon is nestled atop a bed of farro and wilted arugula, then topped with a tangy Brussels sprout salad. A dollop of horseradish sour cream adds the perfect kick! Continue Reading →
I’ve been piecing together odds and ends that are hanging out in the kitchen to make fun lunchtime salads lately. It’s been fun and challenging… and delicious! Continue Reading →
I had some Slow Cooker “Roasted” Beets in the fridge, so I made this tasty and colorful salad for lunch.
The plate was full of great flavors and textures, which is key for a great salad. Continue Reading →
Remember when I figured out how to roast beets without making a big mess or heating up the kitchen by wrapping them in foil and popping them into the slow cooker?
Yeah, I’ve been doing that a lot lately. Continue Reading →
We haven’t made as much fresh juice as we usually do this summer, so we decided to raid the fridge and put something together. I had plans for the greens from a bunch of beets, but didn’t know what I was going to do with the actual beets yet, so we used that as the base. This juice is jam-packed with nutrients, and is bursting with freshness. Continue Reading →
To use some of the beautiful Fresh Blueberry Vinaigrette that I made, I put together a salad for myself for dinner. My (lactose intolerant) husband had to run out to band practice, so I figured I’d celebrate by frying up some goat cheese and drinking wine. It had been a while since I had a massaged kale salad, so I decided to use that as a base. Not that I’m above just consuming fried cheese and wine for dinner, by any means ;). Continue Reading →
I picked up a few bunches of beets from the Farmers Market yesterday, and while I knew what I wanted to do with the greens, I wasn’t 100% sure what I wanted to do with the actual beets. I knew I wanted to roast at least some of them, but the thought of heating up the oven for an hour or more really didn’t sound too appealing in the midst of this summer heat. Then I had an idea – what if I prepared them the same way as I would to roast them in the oven, but just put them in the slow cooker for a few hours on high instead? I recently tried wrapping salmon in foil and cooking it in the slow cooker, and it was fantastic, so why not give this a shot? Continue Reading →
I love beet chips. They’re nice and sweet and crispy, and when baked, they’re pretty healthy, too. I remembered that I had a few beets buried in my fridge, and I thought that making chips would be the perfect way to use them up. Continue Reading →
I tried kohlrabi for the first time a few weeks ago at the Farmers’ Market. It was really good! It’s nice and crispy, kind of reminiscent of jicama or celery root. I used a mandoline to julienne one giant kohlrabi and 2 pretty big beets. I tossed it with a … Continue Reading →
We wanted to find a use for the beet greens we had left over, and Dino thought that sautéing them like spinach would be nice. The addition of garlic chips here adds a great textural element (not to mention awesome flavor), and the spiciness from the red pepper flakes makes these greens nice and different. Continue Reading →