This is a great gluten-free dish that can be eaten for breakfast, lunch OR dinner. I got the original recipe from Danielle Omar RD, who used kale as the primary vegetable (i have made this version and its delicious). I have modified it slightly in that I now use whatever veggies I have on hand. Last time, I used red peppers and brocoli. Today, I used asparagus, yellow
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Welcome to the November posting of Recipe Redux! For this month’s theme, “A Whole New Grain,” we were asked to present recipes using whole grains other than whole wheat or oatmeal. After some consideration, I decided to go with a barley recipe. Though not unknown, barley is in my opinion a truly underused and underappreciated whole grain that can be easily incorporated into
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I love cooking on Sundays. In the cooler weather, I tend to favor soups and stews (either vegetarian or made with small amounts of meat or chicken). This particular Sunday, I perused my fridge and pantry. I hadn’t done my weekly shopping yet but I knew I had some good staples on hand. A lone sweet potato, a cleaned and cut
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We are currently hunkered down in our house, waiting for the impending HURRICANE. I can’t think of a better time to give the kitchen a workout (before the power undoubtedly goes out). On this dark and stormy afternoon, I’m in the mood for what my friend Molly calls “strong food.” This is how she describes healthy food to her 7-year-old son. I
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