Over the past few weeks, I’ve had the urge to purge. Organize. Clean. I couldn’t figure out why, especially since I’m not an organized person at heart. Then it hit me: I’m nesting. No, not that kind of nesting. Spring Training starts this week. Which means a huge shift in our schedule, and the start of a long baseball season. Apparently I’ve been subconsciously getting prepared for this big change…
I remember the first time I saw a bunch of rainbow carrots. I was in awe of their beauty and couldn’t wait to see what they tasted like. But I was afraid to mess them up. How would I cook them? Should I cook them? Then I exhaled and realized I could buy more than one bunch. The first time I cut into a purple carrot, I was shocked to…
Have you ever had fresh beets? Just-pulled-from-the-ground-greens-still-attached beets? If not, you’re missing out. They are tender and sweet, like candy. I know some of you are scoffing right now. Candy?? Really?? Really. Trust me. This time of year you should be able to find beets with the greens still attached at a local farmers market or possibly even the grocery store. The beets for this salad came in our CSA…
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 ate a lot of meat in Ethiopia. A lot. Many times it was my only safe gluten-free option. As tasty as it was, I was more than ready for some fresh fruits and vegetables when I got home. This week I’ve been devouring bell peppers, tomatoes, carrots, cucumbers, strawberries, apples, and grapes. When I started to think about what I would do for this month’s Recipe ReDux challenge (a…
When I found out that this month’s Recipe ReDux theme was titled “Sea What You’ve Been Missing” I knew I was in trouble. We were instructed to use little fishes like anchovies, sardines or smelt, OR we could focus on sea vegetables like kelp or seaweed. Now, you would think that I would I would be pretty good at this kind of challenge since I’ve studied Japanese, traveled to Japan,…
Last week, Jenna from Eat, Live, Run posted a recipe for Brussels sprouts with bacon, dried cherries and Israeli couscous. Not only did the photos make me drool, but the thought of the sweet and savory combo had me determined to make my own gluten-free version. I had about 25 brussels sprouts from my Bountiful Baskets sitting in my fridge. I had also picked up a couple packages of Applegate…