Sunomono – Japanese Cucumber Salad

Some weeks I get stuck in a salad rut. I rely on the same tired ‘ole veggies on the bottom shelf until they’re almost as tired of me as I am of them. And then… I remember rice vinegar. This is a traditional Japanese quick-pickled cucumber salad. You can get as crazy as you want […]

Video – Knife Skills: Matchstick

Below you’ll find a quick video teaching you how to matchstick carrots. This skill is especially useful when you’re cooking up Asian cuisine. I know I’m a nerd, but knife skills are fun. Disclaimer: In real life, please slice up more of the carrot than I did. I discarded half to keep the video quick […]

Make Tonight’s Dinner Sexy. DIY Microgreens.

If you’re looking to take your dinner plate to the next level, nothing looks more beautiful than a lovely, edible garnish. And nothing is more delicious and gratifying than a homegrown garnish. Check out the Microgreens Tutorial I wrote for Simply Canning. All your questions answered in one place. Planting, growing and harvesting. You’re only […]

On my Tastebuds: Roses and Cardamom

Lately I’ve been enjoying the luxury of playing with flavors – with no particular goal in mind; just allowing myself time to experiment. Some days, finding making this time is hard – especially with so many to-do lists, cooking classes on the horizon, and friends to see. But somehow I’ve been making it happen. Lately so, even […]

Cucumber Bites with Pomegranate Salsa

Pomegranates are red. Mint leaves are green. A more picturesque salsa, I have never seen. Just in time for Valentine’s Day, this lovely, crunchy salsa can be served as an appetizer, amuse-bouche, or used to top an entree of your choice. Think tacos, fajitas, or even veggie nachos! See, I love fondue as much as the next […]

Gluten-Free Pancake Recipe. Cherries and a Resolution.

Every year, the holiday season comes and goes in a snowstorm-like flurry. I take that back, it’s more like a foodstorm-like flurry. Rich foods lurking on every table, stuffed into every stocking, practically jumping off platters and fighting their way into my mouth. Or at least that’s how it seems to me…. I’m guessing sweet […]

Pumkinchiladas. Cilantro Sauce.

Being an Arizona-born gal, I find myself gravitating toward my Southwestern roots more and more as the temperature drops to “icy.” By my definition – that’s anything under 50 F. Don’t judge. I want comfort food now- gooey and hot from the oven, oozing with flavor and warmth. And I’m sure this has nothing to […]

Paonia Pear Crisp

If I had to chose a word for fall, it would be “crisp.” The sunshine, the colors, the morning air, and the fruit are all crisp. To celebrate the end of such an incredible season,  here’s a simply crisp dessert. You can make it in mason jars for additional cuteness and portability, or in any ‘ole pan you […]

Cinco de Mayo Pinto Bean Soup with Jicama Salsa

Looking to feed a hungry crowd tomorrow, on Cinco de Mayo? Here’s a festive, colorful dish that’s simple to cook, uses one pot (Hello!!?!! ONE pot!!! That’s hardly any dishes at all.), and is bursting with crunchy jicama, cilantro and grilled citrus. Ingredients Pinto Bean Soup 1 Tbsp olive oil 1 small onion, small dice […]

Five Ways to Spice up Breakfast

Are you bored with your breakfast routine? Stuck in a cereal rut? Do you run out the door late and end up eating a doughnut at the office? Looking to eat more protein in the morning? Here are a few simple ideas to spice up your morning. 1. Looking for more protein? Cook up some Love-Lies-Bleeding. Amaranth, also […]

Roasted Radicchio with a Balsamic Glaze

Looking for a fancy appetizer or first course to cook up this spring? Look no further. Radicchio (pronounced: rah-DEEK-ee-o) makes for an easy-to-prepare, but looks-elegant-on-your-plate option.  A member of the chicory family, radicchio has crisp leaves and a refreshing but slightly bitter flavor. Roasting the radicchio and topping it off with a drizzle of your favorite […]

Quick Pickled Carrots – One Post, Two Recipes

As promised during my veggie burger post, I’ve written up my latest obsession for you: Quick Pickled Carrots. They are indeed quick to pickle, but the flavors meld even more beautifully if they’re left about 3-4 days in the fridge before eating them… If you’re able to wait that long. The first recipe is a […]