Thursday, May 30th, 2013
Farmer’s markets and local grocery stores have just begun to overflow with juicy, fresh fruits: strawberries, rhubarb, blueberries, raspberries, and you may even find some fresh currants. This is my favorite time of year – when all of the best produce is shared and enjoyed. I find myself adding fresh fruit to my cereal, salads, and desserts. I have a perfect dessert to top with all of that fresh fruit of the season: cheesecake!
Thursday, May 23rd, 2013
Springtime mornings call for subtly sweet and wonderfully simple breakfasts. Breakfasts that are made for an east-facing porch, or a cozy outdoor dining area, where you’re more interested in sitting and staring at the morning sky than worrying about a big, involved breakfast-making experience. I know, you have to wake up early enough to enjoy the summer morning if you’re in the hotter areas of the country, but it’s worth it when you’ve got the time. Rarely does the midweek give that time we need, but perhaps a Sunday morning might make itself available. A cup of coffee and a nice homemade granola something or other would do the trick.
Thursday, May 16th, 2013
The warming weather brings us into picnic and BBQ season once again! During this time of year, I am always searching for light, tasty recipes that are picnic-perfect. There’s a huge park just up the road from my house in downtown Salt Lake City. I dream of long lunches or evening dinners packed in our picnic backpack, maybe sneaking a little wine in for good measure. Long meals shared with loved ones under the bright blue sky make summers that much better. I love everything about a picnic.
Thursday, May 9th, 2013
Homemade bread is delicious and comforting, but I often find myself putting off the task of baking it. Even though basic bread recipes have wonderfully simple ingredient lists, I am easily intimidated by the finicky nature of rising dough and the hours of commitment required.
Thursday, May 2nd, 2013
Today I’m mixing up two items – a new popular way of cooking cauliflower plus one of my mom’s favorite quick Mexican meals.
Cauliflower seems like all the rage these days. Lucky for me, my husband loves it, so we’ve been experimenting a lot. We’ve made cauliflower pizza crust using finely ground cauliflower, eggs, herbs, and cheese; we’ve made cauliflower couscous; we used cauliflower like a grain for salads and side dishes. For this recipe we cut the cauliflower into steak like pieces and toasted them in the oven with a few Mexican spices, and then we used them as the “tortilla” for a Mexican tostada.
Thursday, April 11th, 2013
Artichokes are in season in most places around the country. For some this fact may be thrilling, yet for others it may be intimidating. Today we’re sharing a recipe for homemade pizza with artichokes and we’re also giving detailed instructions for how to prepare and cook fresh artichokes. So for those who are thrilled or intimidated, we hope to bring everyone together in the kitchen today!
Thursday, April 4th, 2013
For some, the thought of making or eating chicken nuggets is one that brings back sweet memories of childhood, but others may be turned off because of the many nuggets out there that are highly processed, fried, and causing many of our children to be overweight. This recipe for chicken nuggets is all natural, using real ingredients, and makes for a meal that everyone in the family will enjoy.
Thursday, March 28th, 2013
Spring is a great time for tacos. And whether it’s warm enough to bust out the grill or not, you can make fabulous tacos. This recipe for Shrimp Tacos with Avocado Salsa can be made on the grill or simply sautéed in a large pan on the stove top. Both ways result in a delicious meal for the family.…
Thursday, March 21st, 2013
It is the time of year for Passover festivities and whether you observe this holiday or not it’s still interesting to partake in some of the food-related rituals. The one recipe that we make yearly is Matzo Ball Soup. This quintessential Passover recipe just takes a little time to make, but the steps and ingredients are quite simple. And the history is what makes the soup so interesting.