One of the very best spring meals!
This recipe is light, warming, & soothing; it's particularly good on a cold, wet,spring day.
You could substitute other veggies, but the snow peas are delicious this time of year. I used just 2 table spoons of red curry paste--instead of 3
Read MoreOne of my favorite fall treats. Crisp greens like endive and escarole (endive is pictured below the kale in this photo) are heartier than lettuce and have more "bite". These greens can be slightly bitter and stand up well to a blue cheese dressing. This dressing also works beautifully as a sauce for steak, or dip for carrots or cucumbers.
Read MoreI usually double this recipe for Bruce and I, and triple it for bigger groups. It's a huge late summer favorite when eggplants are in season, and can made quickly, served warm or at room temperature. This variety of eggplant is delicious, not bitter, so easy to prepare, and the peanut sauce is fantastic on other veggies or on noodles.
Read MoreThis is our favorite comfort food. Thick, spicy and it comes together so fast. Scattered with cilantro, over rice--delicious. It's traditionally made with kidney beans, but use whatever you have on hand. I always double this recipe.
Read MoreTime for the last warm weather meals, and this is everyone's favorite at our house: tons different veggies and a delicious dressing. Makes a great lunch, or light supper. (Don't let the name scare you; you won't taste the anchovies, just the umami they add. My kids loved it when they were little.)
We've eaten this twice this week. This is slow food, but worth it the effort. And, if you're working from home you can easily soak the polenta for an hour before baking. There's no need to stir it as it bakes, which is a relief. Light and creamy, add a green salad and it's an easy supper all by itself.
Read MoreThis recipe is adapted from the cookbook "Tuscany: Simple Meals and Fabulous Feast from Italy" by Katie and Giancarlo Caldesi.
It takes a good deal of greens and it's like a frittata made with greens instead of pasta. We love it.
This is a recipe from "Still Life with Menu" by Molly Katzen
I love to eat this in the summer because you don't have to bother using your oven in hot weather or waiting hours for it to be ready. It's a great topping for seasonal fruit, and Bruce even puts it on top of his Raisin Bran!
This is from the Spannocchia Cookbook with recipes by a master chef, Loredana Betti. Last year Karen Score and I led the Tuscany Retreat and based our group at Spannocchia for a week. It was a true gift to be able to experience Loredana’s incredible cooking first hand.
Read MoreThis dish has been a HUGE family favorite for about 30 years. The beans are delicious so many ways: at room temp as an hors d’oeuvre, hot as a side dish, or even add in tofu or meat and make this dish into the main event. Caution, these beans are very hard to stop eating.
Read MoreHere's a 4 min video for homemade tahini, using Alice Water's recipe from her book My Pantry. It's delicious on flatbread for breakfast, and so high in calcium just a teaspoon a day helps bones stay strong. Enjoy!
Read MoreTaking some time to relax and unwind before bed can improve your sleep. This Relaxing Bedtime Golden Milk has been a delicious addition to my evening routine, and you might enjoy it as well.
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