It’s easy to associate salads with spring and summer menus, when the farmers’ markets and our gardens are full of fresh vegetables and leafy greens. But I like to serve salads year round, and there’s no reason you can’t find fresh, organic vegetables for your table even in January. Continue reading
If you follow this blog, you might have seen the most recent rendition of meatloaf that I posted in November: Turkey, Sweet Potato & Kale Loaf. The recipe was adapted from a meatloaf I had when I was in Chicago.
While I thought the meatloaf was delicious, my husband will not eat kale. This left me with an entire loaf to consume by myself. Because it was so good, this was not really a hardship, but I did find myself trying to come up with creative ways to serve it. Continue reading
Happy New Year!
Now that we have survived the holiday madness and settled back into life, it is time to get back to blogging. I wanted to share with you one of my go-to side dishes. I enjoy these year long, whether I am on the Whole30 challenge or not. Continue reading
Whether I am going out to eat, thumbing through cookbooks, or flipping through magazines, my mind is constantly on the lookout for new ideas and inspiration. In addition, many of my clients share recipes they would like me to try, and so does my mother—as I have mentioned numerous times. Continue reading
One day last month, my husband came home from work and told me that he and his office mates had decided to spice up office life a bit by making Wednesdays “cookie hump day.” Each week, a different person was in charge of bringing in cookies, which could be homemade or store bought. When it was Jason’s turn, I had some free time, so I offered to make the week’s cookies. Continue reading
The first restaurant at which I worked in Seattle was Julia’s in Wallingford. I was in charge of creating dinner and lunch specials, and for the most part they were vegetarian or vegan.
Here is a recipe from that time that would be perfect for Thanksgiving, because it will serve a crowd of 12 as a side dish. If you’re serving a smaller crowd, however, it is simple enough to cut the recipe in half (or in thirds) to serve fewer diners. I recently served it as a side with my Turkey, Sweet Potato & Kale Loaf. Continue reading
About a year ago, I purchased the cookbook Gather: The Art of Paleo Entertaining. After completing the Whole-30 challenge, I became intrigued by the Paleo diet and started reading more about it. While shopping at Whole Foods, I came across this book. It has great photos, as well as several recipes I wanted to try. One was a recipe for orange scones that look delicious.
When I was in Chicago in September to run the marathon, I found a paleo- and gluten-free-friendly restaurant called Beatrix. It was just a few blocks from our hotel, and we actually went there twice: once for dinner and once for breakfast.
One of their menu items that caught my attention was a turkey meatloaf with sweet potatoes and kale. I ordered it for dinner on our first night in Chicago, and it was just as good as I hoped it would be.
Earlier this fall, I was looking for an appetizer recipe that was vegan, gluten-free, easy to eat in two bites, and delicious. Sweet Potato-Quinoa Cakes had gone over well with the client I was working with on previous events, and I thought I would make them again—only this time appetizer size. Continue reading
A client was having guests over for dinner, and one of them followed a gluten-free diet. When my client asked if I had a good rice salad recipe, I quickly said yes, thinking I could easily change my Curried Cous Cous Salad recipe to be made with rice.
I served the rice version of this dish with grilled salmon, a mango salsa, and a big green salad, and my clients—and their gluten-free friend—both said it was delicious.