Before I was a dietitian, I was a waitress. Serving food is something everyone should have to do once in their life. It’s hard work, but the best money you can make as a teenager and college student. I worked at many different restaurants including Chili’s, Bison Witches, and Ruby Tuesday. Back in my Ruby Tuesday days, the only thing I knew about kale was that it lined the salad…
One of the questions I get from my Mamavation moms is, “Can I still eat potatoes?”. Somewhere along the way, most of you have probably been told potatoes are a “bad” food and you should stay away from them. I’m here to tell you they’re not as bad as you think. In fact, when you rescue a potato from the deep-fryer, you find one of the best food sources of…
When I saw the topic for this month’s Recipe Redux challenge, I had absolutely no idea where to start. I have no experience making “Fermented Foods” at home, and didn’t even know it was possible. When I started looking into the process, the food safety nerd came out in me as I worried about leaving food out on the counter to ferment for days without refrigeration. Is that really safe?…
One of my favorite things to do with fresh summer veggies is to chop them up and throw them together for a simple marinated salad. Drizzle a little olive oil and vinegar on top, stir in a shake of salt and pepper, and marinate until dinner. Fresh, simple, beautiful. The marinated salad. Serve with spicy salt if you like a little heat. Our favorite is Vulcan’s Fire Salt from The…
I am WAY behind on my cookbook reviews, but I have some good ones to share with you. Up first is the Ball Complete Book of Home Preserving. There seems to have been an explosion in the craft world when it comes to making over Ball jars. They’ve been spray-painted, turned into lights, and made into snow-globes. But did you know that you can actually use them as they were…
This morning, we took a trip to the Gilbert Farmers’ Market. We picked up a colorful array of local produce, and something new that we’ve never tried before. Our haul included chile peppers, sweet potatoes, green tomatoes, heirloom cherry tomatoes, onions, a shallot, garlic, sunflower shoots, peaches, golden beets, squash blossoms, armenian cucumbers, and rainbow carrots. Before we talk about the squash blossoms, let me hit on my plans for…
Pssst, I learned the easiest way to roast corn on the cob last week. Want to know how to do it? Take your corn, Stick it into a 350 degree oven for 30 minutes. Yep, right on the rack. Pull it out (careful, it’s hot!), pull back the husk and eat! Or add it to your cowboy caviar, because that’s delicious too. I know, I know, you don’t want to…