(Cheddar Garlic Popcorn) This month I’m discussing two ways to utilized 11-Olives Garlic Olive Oil. A flavored oil isn’t just a specialty item, but a…
Chimichurri has made its way into my fridge’s “everyday” condiment section. It’s next to the dijon, jam, and capers. Lately, when we go to a…
In keeping with the oath to further my cooking repertoire through “Culinary Risks”, I made buckwheat crepes on Sunday for brunch. The “Culinary Risk”…
Just when you think winter will never defrost your chilled bones, the sun comes out. It’s beginning to feel that way now. We’re rounding the…
Ratatouille is a medley of vegetables, sauteed, baked or stewed into a savory side dish. The traditional version calls for a base of tomatoes, eggplant…
I’ve been stalking the Plenty cookbook like a lion in the brush, waiting for the perfect moment to strike. It’s been a challenge, holding out…
Lara bars are all the rage these days. If you flip over that little package and read the ingredients, you’ll find it’s not crazy additives…
It’s funny how a recipe morphs right in front of your eyes, yielding a product that you like but maybe didn’t intend. That’s how I…
Let’s talk prunes. I want to defunct and rejuvenate the prunes reputation. The dried plum is no different than any other dehydrated fruit and deserves…
I’m mildly obsessed with Picnic, the shop for Foodies on Phinney Ridge. I posted about them a month (?) ago, boasting of the joyful food…
During the winter season, citrus is abundant and this bright chicken salad is the perfect show stopper! Instead of the classic mayo coated chicken…
I’m going to say something, but you have to promise to keep reading… Ok, these are almost 100% raw, vegan and have no added sugar….
When the weather is nice, you don’t want to spend a lot of time heating up the house by using the stove. Also, even though…