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.
The weather was beautiful earlier this week, and though you can’t count on sunshine every day, the temperature is definitely rising—which means it’s turning into grilling season. Continue reading
This a favorite recipe of mine, but I often alter it to suit whomever I am serving. My starting point was this recipe from House Beautiful, but I tweaked the ingredient list a bit even on that occasion.
I recently prepared the dish for friends who were coming over for dinner, and because Jill doesn’t eat beef or pork, I used turkey and chicken sausage–which is actually how I prefer the meatballs myself. Continue reading
I like pork tenderloin, especially in the fall. It’s versatile, takes seasoning well, is easy to prepare, and is just a good comfort food.
When I decided to prepare my October “fall feast,” I had a tenderloin in the freezer, and I needed something to serve with the rice-stuffed squash and gingered green beans, so I decided to make this dish. Continue reading
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’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
For years, I had been using one tried-and-true marinade for flank steak, but then I saw this recipe in The Junior League Centennial Cookbook. It sounded interesting, and I had all the ingredients, so I thought I would give it a try on some tri-tip for a dinner with good friends this past spring.
Since then, I have made it several times with the following modifications: The original recipe called for soy sauce, but I always use a low-sodium variety; and I have never tried it with the recipe’s suggested celery seed or dill, but I like adding green onions. Continue reading
I posted a note on my Sage Catering facebook page recently asking people which of my recipes they’d like to have. I got a few responses from people who have had my cooking before—though I’m going to have a hard time figuring out the recipe for what one of my friends called “Lamb stew thing.” I’ll do my best.
First off, however, is this recipe for Turkey Chili, which I often make for my client Elsa. She asks me to make a double recipe so she can enjoy it several times during the week.
My husband and I recently went to Montana with my father in law and our friend Carrie (who took the photograph above). I premade this marinade and froze the pork before we left Seattle. We transported them (separately) in the cooler for the drive, and I put the pork into the marinade a few days later. Then we left it in the refrigerator while we went fly fishing for a couple of hours. Continue reading
Thyme with Sage 