Soup and Salad. Perfect. Light. Fresh. Even when you incorporate leftovers. I used this big batch of chunky tomato eggplant soup to use as a filling base to my supper and included a fresh salad both nights. Nourishing, inexpensive and Continue Reading →
As much as I love my veggies, I don’t always crave a salad or stir fry. I really love something simple, something indulgent with respect to my innate need for healthy food. So here comes a green spread. Something lovely 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 →
This salad took little time to prepare and pretty much no forethought. I just wanted to use up some juicy Kauai Fresh tomatoes and cucumber and having a filling lunch – which is where the poached eggs came. So easy Continue Reading →
Pretty Huh? Pretty food really does taste better – and sometimes when we’re trying to eat better, fresher or more simply – presentation does a lot more to the senses then just taste good. Here I took a combination of Continue Reading →
A yummy garden creation. I never make anything that requires me to leave for the store – unless I’m making steak and I simply don’t have it – so I don’t expect anyone to follow any of my creations to Continue Reading →
I wanted to share this recipe partly because it showcases our eggs which have been hard boiled. Believe it or not, before we took on the Chicken farm, the owner told me you couldn’t hard boil them. I was really Continue Reading →
I’ve got an overbearing eggplant bush. Not necessarily a problem – just nudges me to create outside the stir-fry zone. Which is great for this kind of eggplant we’re growing – the Listada de Gandia – a Spanish variety that has Continue Reading →
