I feel as though the only recipes I post are sweet/dessert recipes…which is not a good representation of the foods I really love and enjoy.So I am going to start making a conscious effort to post what I really eat, on the day-to-day, the healthy whole veggies and grains!We’ll start with a couple of eggplant
All the times I enjoyed tabbouleh in Greece and Turkey this summer, I thought, “how nice would this be made with quinoa as oppose to bulgur” Well, quinoa has yet to find its place on shelves in Turkey, but it is available anywhere rice is sold here in California. I assume always use quinoa in
Like most of the things I make, they’re inspired by what ever happens to be in my fridge and the ingredients can easily be changed and adjusted to your liking If I had a term term for my cooking style it would be “don’t make it so technical” This dish is a perfect example of
I can’t believe how long it takes me to post recipes. Squash is already out of season, but it is my favorite vegetable (in all verities) so I figure why not share a few more as well share a few more wonderful squash recipes… Gratins are great to make when cooking for a crowd! Delicious,
Two of my favorite fall foods coming together at last… Ingredients: 1 bunch of Kale, rinsed and chopped 4 cups Sweet Potatoes/Yams, rinsed and cut into 1 inch pieces 1 T olive oil 2 cups Purple Cabbage, thinly sliced 1 Onion chopped salt 2 cloves Garlic, minced 1 T ginger, peeled, minced 1 Serrano Chili,
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This dish goes very well with many fall recipes. If you are gluten sensitive, try using rice or buckwheat in place on barley. Even the young boys of my clients I cook for adore this dish and request it almost weekly. Ingredients: olive oil 1 T butter 1 onion, chopped 1/2 lb cremini mushrooms, chopped
