I feel funny calling this a “recipe” because it is so simple. I often make this on a weekend when I’m spending the day outside gardening or working on indoor projects. It also makes great leftovers for the week ahead: I use it in sandwiches and wraps or on top of salads. Continue reading
I was about to go pick up my Full Circle organic produce delivery the other day, but I still had some produce from the previous box that needed to be used. Also, my friend was coming over for dinner with her girls, so I needed to make something right away.
I looked in the fridge and saw the 2-pound bag of carrots and some fresh ginger root that needed to be used, and I knew right away what I was going to make. I call it “Clean out the Fridge Soup” for this blog post, but it is more accurately Carrot Ginger Soup. Continue reading
My mom found a rice-crispy pop at a store last year and gave it to me to replicate. She, being a great cook and one who also likes to experiment with recipes, thought it looked simple enough to recreate.
They did turn out to be fairly easy. I started off making a basic batch of rice treats (here’s a link to the recipe for the Original Treats from Kellogg’s, to which I’ve made minor adjustments below), and waited for them to set. Once they were cool, I cut them into rectangles and started the fun part. Continue reading
I mentioned in a post last week that squash is one of my favorite fall foods, so it shouldn’t come as a surprise that I’m sharing another recipe that features butternut squash. This one can actually use any leftovers from the roast squash recipe that I posted last week. Continue reading
Here’s the second recipe from our Fall Feast. (Note the roasted butternut squash in the upper left corner of the photograph above.)
When I was deciding what to make for our dinner, I looked at the organic produce from my Full Circle box and found green beans. I also had some fresh ginger root in the refrigerator, so I decided to combine the two. Continue reading
As the weather turns colder, and I have to put on extra layers when we go rowing in the mornings, I’ve been thinking about fall: warm, comforting foods that suit this season and the produce that is now available at local farmers markets.
To create a menu for the blog, I recently prepared a Fall Feast for friends that included some of my favorite fall ingredients: pumpkin and other squashes, beans, pork, and braising greens. Here is the first of the recipes from that meal that I’ll share on the blog over the next few weeks. Continue reading
With halloween approaching, I thought it might be nice to include some pumpkin recipes on the blog.
My mother loves to cook and bake and she’s constantly trying out recipes and sharing them with me–or showing me recipes that she thinks I should share. (Unfortunately, she doesn’t own a computer, so she can’t follow my blog.) Mom has been making these muffins since I was a teenager. Continue reading
My husband loves macaroni and cheese, so when my mother came across this recipe in the Seattle Post-Intelligencer (years ago), she sent it to us without even trying it. I first made it when some friends were coming over for dinner and it was a big hit.
Now I often make this for clients, especially those who have children, though it’s popular with almost everyone. Continue reading
I’ve been making this recipe since my friend Julie started a restaurant in the mid-1990s. I worked with her for a couple of months, and she shared some of her recipes with me, including this one for Turkey Meatloaf. Continue reading
As promised earlier this week, here’s a recipe that makes a wonderful accompaniment to my Marinated Tri-tip Steak recipe posted on Tuesday.
A client of mine found this recipe online, and I modified it a bit to suit my tastes. The original recipe calls for raisins; I like currants. I’ve also tried making it—and liked it—with almonds, blueberries, and orange zest. Continue reading
Thyme with Sage 