Vegetarian

Adapted slightly from It’s Yummi My dad grows a lot of cantaloupe every year … this year he had a huge bumper crop of melons. When I went to visit,…

Mixing three hot peppers along with low-acid heirloom tomatoes makes for a hot, spicy salsa that lingers on your tongue, clears out your sinuses and yes, hurts just a little…

Eggplant Parmesan is a divine dish even for eggplant haters, but it is typically loaded with fat from frying the eggplant and then putting sauce and loads of cheese on…

I had never met Harissa until I read Ally’s cookbook. This woman seriously has an incredible repertoire of flavors from all over the world. There is an entire chapter dedicated…

This lovely breakfast is a little “nest” made out of grilled (or roasted) harvest veggies, with an egg baked in the middle, topped with a bit of cheese. You can…

I had just a little bit of asparagus left … most years I have it in plenty because my parents have a HUGE asparagus bed and they have way more…

I’m so excited, you guys! Tomorrow I’ll be sharing with you a review of a cookbook written by one of my very favorite foodie friends. I’m sure you’ve seen many…

I made these fun little rice balls for our Wine & Design event, to serve alongside my Asian Ginger Meatballs. It was one of those things I pondered and pondered…

April is such an emotional month in my part of the world. By “emotional”, I mean ups and downs in weather are so totally unpredictable and wild. One day might…

Adapted only just very slightly from Lauren Kelly, Nutritionist This baked oatmeal is like a giant oatmeal cookie laced with peanut butter and chocolate. What could be better, or more comforting,…