Category Archives: Winter

Beet Salad with Balsamic Glaze, Goat Cheese & Borage Blossoms

beet-salad

Are you a beet lover or hater? I used to be a hater. Growing up all I knew were canned beets. At some point I tried fresh beets and they tasted like dirt. Gradually I developed a taste for these vibrantly-colored veggies. To my surprise, they’re actually sweet. Not pickled and dirty as I previously thought. Roasting them brings out their sweetness. They’re even sweeter with a maple balsamic glaze drizzled on top. Pillowy clouds of soft goat cheese and delicate cucumber-flavored borage blossoms add sophistication and decadence to this down-to-earth root vegetable. What is borage? Glad you asked…
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Orange Rosemary Scones

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I’m sad citrus season is coming to a close. Bye bye oranges, lemons, kumquats. Hellllllooooo peaches, nectarines and apricots! Okay, so I’m not really that sad. Because ripe peaches off the tree are the nectar of the Gods…but Orange Rosemary Scones topped with honey or orange marmalade and served with a cup of spiced tea are also pretty darn good.
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Vegan Lemon Squares With Chia Oat Crust

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After scarfing down two of these lemon squares, my boyfriend proclaims with powdered sugar-covered lips, “These are the best lemon squares I’ve ever had!” I hesitated to tell him there was a whole package of silken tofu in them. Despite my confession, his enthusiasm didn’t waver. How can you resist these cute little bites of sunshine?
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Watercress Pesto Cast Iron Pizza

watercress-pesto-pizza

Well, I wouldn’t exactly call this healthy. Comforting, yes. Warm and cheesy, most definitely. But healthy? Not unless you mean good-for-the-soul-healthy. I started this pizza with the best of intentions: to take a shot at making a gluten-free crust. Because a gluten-free crust magically makes a pizza healthy, right? Anyway. That first wad of gluten-free dough never saw the light of the oven. After I let it rise, I tried to knead it with my fingers. Had I been blindfolded, I would’ve told you that I was sticking my hands in peanut butter. I couldn’t get it off my fingers. I could not wash my hands of that gooey mess. Needless to say that dough ball hit the bottom of my trash can in a moment of aggravated flurry.
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Pumpkin Cashew Curried Millet

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Warming ginger, flavorful curry, and scrumptious pumpkin turn mild-mannered millet into a mouth-watering meal. Post-holiday canned pumpkin was a bargain last month, so I stocked up. Coincidentally, my peer health coach at the Institute for Integrative Nutrition recommended this recipe straight from the IIN website. Millet has recently become one of my favorite whole grains. Like quinoa and amaranth, it’s nutritious and quick-cooking. It makes a great breakfast porridge, side dish or a meal in itself. Thought to have originated in Ethiopia, Millet has been a mainstay in Africa, Asia and India for the last 10,000 years. Only recently has it gained popularity in the United States as a gluten-free alternative. Traditional roti flatbread of India is made by grinding Millet seeds into flour.
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Bacon, Sweet Potato & Chickpea Salad with Tahini Lemon Vinaigrette

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Before we get in the kitchen, I want to propose a challenge. The challenge is to not use canned chickpeas (aka garbanzo beans) for this recipe. There’s a bonus recipe in it for you if you stick around to the end. Are you up to it? If you have a slow cooker, give this simple recipe a try. Start with a pound of dry chickpeas, such as these:
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Sierra Nevada Stout Slow Cooker Beef Stew

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Maybe it was the looming clouds and the threat of rain this week that made me crave beef stew. Maybe it was the fact that I’m getting over a cold. Or maybe I needed an excuse to buy a six-pack of Sierra Nevada Stout and invite our neighbor, Virginia, over for dinner. For the record, we have the coolest neighbor ever. Virginia is a sixty-somthing, semi-retired, celestial anthropologist who never ceases to engage in passionate conversation about her latest discoveries in the Southwest. Matt, Virginia, and I gobbled down this savory stew while we talked about everything from gardening to health to politics. A few hours and several Sierra Nevada Stouts later, we locked the chickens up for the evening and wished Virginia goodnight.
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Citrus Lentil Salad With Kumquat-Mint Vinaigrette

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Tangy kumquats, tart cranberries, zesty lemons, and refreshing mint mingled together in a satisfying lentil salad. This pick-me-up meal packs some serious zing. I have a kumquat tree in my yard and every time I walk by it I say to myself ‘What can I make with these cute little things?’ Frost-hardy mint is about the only other plant growing in the yard that survived the late November cold spell. Luckily, mint and kumquats pair quite nicely. And so the Citrus Lentil Salad was born.
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