Easy Banana Ice Cream
Last summer I went on an ice-cream making bender – much to the chagrin of my waist-line. For me it was less about the eating of the ice cream (although I did my fair share) and more about the processes of making it and coming up with fun flavors. I started out simple, with this recipe that I actually got from my mom, and ended up fancy and complex (dark chocolate cherry almond, brown sugar roasted banana pecan, coconut cardamom ginger, and Lady Gray Tea to name a few). Some of them were more successful than others, but again, for me it...
read morePanzanella
In the spirit of no cook summer meals that are light but filling, I present one of my favorite all time salads EVER. I could literally KILL an entire bowl of this when it’s hot out. Featuring some of the best of summer produce – fresh, flavorful, juice tomatoes, crisp and cooling cucumbers, fragrant and lush basil, and sweet and crunchy red onions. Temper that with some stale Italian style, or sourdough bread chunks, and you’ve got a simple salad that’s crazy delicious! Sadly I’ve actually not made this salad...
read moreRaw Zucchini Noodles with Pesto
In my CSA I tend to get a lot of zucchini…it’s a much loved vegetable, and also much loathed if you happen to be growing your own. Zucchini plants are prolific producers, often overwhelming backyard gardeners. I’ve even heard that people will harvest their zucchinis and leave them in bags on their neighbors doorsteps in the dark of night! Anything to be rid of them. Thankfully I love zucchini (it’s still early in the season – wait another month – I may change my opinion!), so I’m holding on to what...
read moreRecipe: Chia Breakfast Pudding
In the spirit of stretching and trying something new – I want to introduce to you the miraculous CHIA SEED and the following recipe as a way to push you outside of your ‘shake from a box’ breakfast cereal or ‘I’ll just have eggs again’ boredom streak. Temperatures are rising, and I heartily dislike turning on the stove when it’s 85 degrees at 7:30 in the morning. Instead of turning to traditional cold breakfast cereals which are heavily processed, and loaded with not at all healthy ingredients, I turn...
read moreSpring Asparagus & Baby Bok Choy
The Asparagus season is short AND sweet – fresh, local, and wild if you can find it, asparagus is delightfully sweet – completely missing any of that bitterness of older, out of season spears. One of lesser appreciated qualities of asparagus is it’s diuretic properties – this means it’s makes you pee (the downside of this is of course – that asparagus pee smells awful. You all know what I’m talking about!). But it’s diuretic properties are actually really beneficial, especially in the spring time...
read moreTotally Free Almond and Blueberry Tart
It’s not “free” because you don’t have to pay for it! It’s free of all the top allergens (but you wouldn’t ever know it! No wheat, dairy, eggs, soy, or corn. Nothing. It may look fancy, but this comes together quickly and with pretty simple ingredients (there’s a little fancy booze in the recipe, but you could leave that out). If you’ve got friends with food allergies or intolerance, and want to have them over for dinner but are wringing your hands with worry over what to serve – ...
read moreRecipe: Lemon Garlic Braised Escarole over White Beans on Toast
“Esca-what??” Escarole, my friends, escarole! This leafy green is related to the endive but has much broader leaves, and a less bitter taste (although still a teensy bit bitter). I’ve taken the white bean and escarole soup out of the pot, and re-imagined it on a piece of lightly toasted sourdough bread. Delicious, hearty, warming, and depending on your taste, a little spicy! If you have 20 minutes, this recipe is a cinch! If you’re going to use canned beans, make sure you use EDEN Organics brand – they’re...
read moreRecipe: Coconut Chocolate Pudding
Chocolate is just one of those things that says “love”, no matter what day it is. We certainly don’t need Valentines day to enjoy it, but making this pudding will undoubtedly cause swooning for whomever eats it. I personally would be happy to enjoy this dessert ANY day of the week. If you like your chocolate boozy, you can easily spike this with anything from Grand Marnier to a Chambord liqueur. As always, please make sure that your chocolate is Fair Trade. Coconut Chocolate Pudding Serves 6 Ingredients: 1 14 ounce can...
read moreRecipe: Marinated Mushrooms
My mother served these mushrooms at Thanksgiving dinner this year and they were so delicious that I quickly asked her the recipe and ended up making them for a small dinner party I threw for some friends a week or so later. THEN, one of those friends also had a dinner party, and guess what was served? Marinated Mushrooms! When a recipe get’s passed around that fast, it HAS to be amazing! These mushrooms will NOT let you down at your next party, or even just as a super flavorful appetizer. While this recipe uses decidedly Asian...
read moreCorn for Breakfast? Hellz Yes!
Summer corn has to be one of my favorite things – shucked off the cob raw or lightly cooked or wrapped in the husks, and thrown right into the fire, I’ll never say no. It’s the official sign that summer is under way and it’s thin presence at the green markets at the end of the season is the final kiss goodbye of long, hot days. When the weather cools, and the corn stalks are withered in the fields, I turn to squashes, potatoes, and root vegetables to warm me on cool fall days. But thankfully, I still have corn in my...
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