Here’s a recipe I got with my Full Circle vegetable delivery this fall. Like others I am posting this month, this one is Whole30 compliant, but I recommend trying it even if you’re not doing the challenge. Continue reading
Here’s another Whole30-compliant recipe that I found in Bon Appetit. The name of the recipe is “Parsnip Fries” but the parsnips are actually baked, so they are much healthier than if they were fried. Continue reading
Happy Monday!
Here are some meal-planning ideas for another week of Whole30-compliant eating. As promised, I am including a chili recipe. It’s basically a variation on my popular Turkey Chili, but without the beans and with more vegetables (see below). Continue reading
Posted in Cooking advice, Gluten-free, Poultry, Recipes, Vegetables
Happy New Year!
It’s a new year and time for another Whole30 challenge. The “challenge” is a 30-day diet modification that cuts out the most common allergen foods that are regularly consumed in the United States—things like gluten, soy, and peanuts. It also helps alleviate the highs and lows produced by foods. What I mean by this is that your energy is consistent. People tend not to need a pick-me up in the afternoon while on the challenge. There are no sugar rushes from simple carbohydrate-heavy meals. I participated last year and found it to be a great way to remove processed foods from my diet as well as eat regular meals loaded with vegetables. Continue reading
People often think salads must include lettuce, but this is a favorite of mine for plated events in the spring or fall.
At events, the salads are often placed on the table prior to the guests sitting down. Salads might sit for as long as 10 minutes before all of the guests arrive, and the beauty of using fennel and apples in this situation is that they do not wilt—or at least not to the extent that leaf lettuces do. Continue reading
Here’s a simple recipe for using snap peas, which are abundant in local farmer’s markets and grocery store produce sections right now. This makes a great side dish to serve at a barbecue or with salmon. I recently served it with a lemongrass-encrusted salmon, for which I’ll post the recipe soon. Continue reading
Posted in Recipes, Vegetables
This recipe is adapted from one in Fine Cooking. Every year they put out a special Fresh edition geared toward summer produce and what to do with it. I have found several go-to recipes in these publications.
This particular recipe is especially nice, because you can use frozen corn and black-eyed peas—making it more accessible year-round.
Posted in Recipes, Salads, Vegetables
Tagged Recipes, Salad, vegan-optional, Vegetarian
I love this time of year when all of the farmer’s markets and produce stands are selling the season’s first fresh vegetables. Asparagus is abundant in the Northwest at this time of year, and I am always trying to think of new ways to serve it. An easy thing I like to do now is to put it on the grill then throw it in everything from strata to salads.
This salad is based on one that I saw in a magazine 7-8 years ago. I long ago recycled the original recipe, but I use some of its basic ingredients—asparagus, snap peas and edamame—in this salad.
I apologize for taking so long between posts. I was incredibly busy with parties and family events over the holidays, and the beginning of the new year has been a time for catching up on paperwork, my marathon training (I’ll tell you more about that later), and projects around the house.
But now that I’ve got a snow day–if you don’t live in Seattle, you probably can’t imagine what it’s like here whenever a few flakes fall–I’m catching up with some recipes and blog posts.
Here’s a salad that I prepared for one of my December parties Continue reading
Posted in Fruit, Recipes, Salads, Vegetables
Tagged apples, Recipe, Salad, Vegan, Vegetarian
Our house in Seattle sits on a hill that overlooks downtown, so we often have friends over on New Year’s Eve to watch the fireworks that are set off at midnight from the top of the Space Needle.
Here’s an appetizer I plan to serve to my guests. It’s a relatively easy recipe to follow, so you can make it for your party guests too—or take with you if you are invited to a friend’s house for the celebration. Continue reading
Posted in Appetizers, Recipes, Vegetables
Tagged Potatoes, Recipe, Starters, Vegetarian
Thyme with Sage 