Warm Kale Salad with Dried Cranberries and Walnuts

March 19, 2013

Ribbons of kale tossed with warm olive oil, thin rings of sliced shallot, dried cranberries and toasty walnuts. A little good vinegar adds zing and lift at then end.  A simple combination of sweet and savory, green and crunchy. I couldn’t wait to share this recipe with you. Lately it’s become a fast favorite. Serve as a salad, a side dish to roast chicken, or as a bed for roast salmon. It all works.

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Roasted Vegetable Ratatouille

March 13, 2013

Friday morning usually finds me shopping at a local farmers market. The vibrant colors, the fresh air, the field-fresh produce are so inspiring! This week I met up with a girlfriend. We were planning to cook all day for her daughters birthday party on Saturday. Knowing we would be spending long hours in the kitchen, she looked at me and asked, what are we going to have for lunch? I was standing at produce tables overflowing with beautiful tiny purple eggplant, colorful sweet peppers, onions, [...]

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Herb and Spice Giveaway from Cooking Planit!

March 7, 2013

Cooking at home means eating more healthfully. And cooking at home tastes better when you have a pantry stocked with a great selection of herbs and spices to season with, so food tastes better. Stocking a pantry with the most used herbs and spices can add up, so what better way to re-stock your pantry than entering to win and herb an spice set worth valued at $100!

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Easy Smoked Salmon Dip

March 4, 2013

A few years ago I posted my recipe for an easy smoked salmon dip. It’s a recipe I make regularly. We photographed it as I used it for catering and fancy events, prettily piped onto toasted sliced of baguette. The problem is, its a bit fussy for today. So we wanted to bring this to you again, how we really eat it – as a dip. It goes together in minutes with a food processor. Serve with slices of cucumber and rice crackers. It’s healthy [...]

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Warm Shaved Brussels Sprouts

February 25, 2013

Dining at a favorite restaurant, my entree arrived with a light and fluffy vegetable side dish. It turned out to be little green ribbons of sliced Brussels sprouts. I had never seen Brussels sprouts sliced or shaved into thin ribbons before. It was brilliant. It’s become my newest way to enjoy this healthy cruciferous vegetable, a cousin of broccoli and cabbage.

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Quick & Crispy Chicken Quesadillas

February 17, 2013

With leftover roast chicken in the refrigerator, chicken quesadillas became the lunch solution at my house this week. Add a cup of soup, a green salad, and you have a satisfying dinner. Chicken quesadillas are quick and easy to make, and this version is gluten-free.

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Orange Ginger Creme Brulee

February 11, 2013

Creme Brulee – creamy, rich, and smooth, with a thin layer of  burnt sugar on top. Not many can resist the most famous of custard desserts. Even if you focus on a healthy diet, you don’t have to give up desserts like creme brulee. Keep it for special occasions and keep the portions small. Another tip, use big flavors so that just a few bites will satisfy. This version of creme brulee utilizes ginger and fresh orange zest for a delicious twist, made in mini [...]

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Seared Scallops with Orange Miso Sauce

February 9, 2013

With Valentines being mid-week this year, I wanted to share a recipe with you for an easy, special dinner that can be made when you get home from work. It uses one of my favorite seafood ingredients – big plump sea scallops. Scallops are fast and easy to cook and are versatile in terms of how you can serve them. Here I’ve created a tasty sauce with fresh orange juice and sweet white miso. Sear the scallops quickly in a hot pan and serve atop [...]

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Green Juice : The Power of Green

January 28, 2013

With a new juicer in my kitchen, I’ve been concocting all kinds of healthy juice recipes. They taste fantastic and are loaded with nutrition. Here’s the recipe for my favorite green vegetable and fruit juice. I call it the Green Blast, because you get a blast of nutrition and flavor when you drink one. It’s the power of green.

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Chicken Tortilla Soup

January 21, 2013

Here’s one of my favorite ways for using leftover chicken: Chicken Tortilla Soup. This south-of-the-border style soup turns leftover shredded chicken into a healthy and flavor-filled new dish. I’ll roast a whole chicken for dinner one night, then use leftovers for this soup. It’s a delicious as well as time-saving strategy.

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