Category Archives: Vegetables

Fresh Pea Soup

Grand Canyon 016Earlier this spring I catered a function for Artist Trust (a local organization here in Seattle dedicated to supporting artists). I have worked with them for many years, and I view every event as an opportunity to be creative. I always try to pay attention to detail and presentation, and knowing the guests at Artist Trust events are inspired by beautiful things, I try to make sure the well-presented food lives up to their artistic expectations.  Continue reading

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Rainbow Carrot Slaw

March 2014 005

Here’s a great salad recipe that pairs well with the Thai Chicken Meatballs I posted earlier this week. Continue reading

Shaved Brussels Sprouts

cooking_brussels2A client of mine was telling me about a great meal they had while eating out. It included shaved Brussels sprouts. I decided to try to make a version of my own. One of my go-to vegetables in the fall and winter is roasted Brussels sprouts.

These take a bit more preparation and attention while cooking, but they are equally as delicious as their roasted counterpart.  Continue reading

Beet-Satsuma-Pomegranate Salad

beet saladHere’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

Carrot and Parsnip Fries

parsnipsHere’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

Whole30 Menu Planning, Part III

Turkey chili - paleo

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

2014: Time to Reset

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