A green sauce, tapenade, salsa verde – just like hummus – can be made from any ingredients. This is a great opportunity to step outside the box and traditional recipe mentality. I tend to move from “template cooking” methods so Continue Reading →
Eggplants are growing wild in my garden. I have this perennial style bush that just keeps giving. And what’s awesome about this variety is that it’s bulbous shape makes it perfect for charring. This method helps to remove the skin Continue Reading →
Any nut or seed is an awesome medium for making pate. I’ve done it before, I’ll do it again – however I’ve never used Thai notes as a base, and it’s a winner, so if you have these few ingredients Continue Reading →
Backyard deliciousness. Breadfruit – particularly unripe – lends flavors likened to the potato. But better. Why? Because it grows on a tree! And it’s a canoe plant! And it’s huge! And it’s a fruit so after it gets ripe it Continue Reading →
There are only a few vegetables I didn’t particularly like growing up. Radishes were one of those few. They were spicy. Harsh. I saw my dad eating them by the bag full and would cringe. What’s the deal? And then Continue Reading →
Packing our lunch is a gesture we maketo our budget, our health goals, our refrigerator, our bodies. It’s a priority we make to look after ourselves and the environment. It’s a pattern & intention we set. It’s more than the Continue Reading →
Have you ever made a pate using nuts? Soaking them first so they’re outer coating gets soft and dissolves making them more digestible and simple to grind in the Cuisinart? If you haven’t – here’s your chance to make a Continue Reading →
This dessert brought itself together – no plan at all. In fact, that was my dilemma. I was cooking for a group and wasn’t sure what I was offering for dessert yet. However, I had used the seeds of a Continue Reading →
I think zesting is amazing. I do it as often as I can. In dressings. In marinades. In this ceviche. Ceviche is awesome! So long as you have really fresh fish on hand, like this locally caught Ono, you’re in Continue Reading →
Garlic can be spicy! And I love it – but if you don’t want that much kick I’d nix half of it or even more. This was awesome over fresh toast. In your Cuisinart or similar food processor add: 5 Continue Reading →
