Chimichurri Steak Salad

Chimichurri Steak Salad

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…

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Grilled Spring Vegetables and Feta

Grilled Spring Vegetables and Feta

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…

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Winter Ratatouille

Winter Ratatouille

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…

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Yam Wedges with Lemongrass Lime Yogurt

Yam Wedges with Lemongrass Lime Yogurt

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…

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Foodie On The Go: Raw-ish Energy Bars

Foodie On The Go: Raw-ish Energy Bars

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…

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Vegetarian "Meat" Balls

Vegetarian “Meat” Balls

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…

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Prunes with Figs

Prunes with Figs

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…

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Roasted Beets with Blue Cheese and Hazelnuts

Roasted Beets with Blue Cheese and Hazelnuts

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…

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