Super Simple Roasted Vegetables

Eating local means embracing root vegetables, especially in the winter — and on into spring. That’s hard for some folks, I know. To me, roasting the roots brings out their best flavor — and makes for a pretty simple meal. My go-to roasted veggie recipe includes winter greens and nice dash of cayenne and turmeric.Continue reading “Super Simple Roasted Vegetables”

Saying ‘No’ to Sugar

For the last three weeks — since Ash Wednesday, on February 14th — I have eaten almost no sugar. (And, man, have those three weeks felt like three years!) I gave up sugar for Lent because, for me, it’s a real sacrifice. While I’m not much of a candy girl, I do love my cookiesContinue reading “Saying ‘No’ to Sugar”

8 Tips for a Healthier 2018

It’s January and we are pumped to eat salads, drop some pounds, get in shape, right? Well … if you’re like me, that’s a yes and a no. I definitely want to get back into my routine, to eat lighter than I have been and to move my body more. But it’s hard. The daysContinue reading “8 Tips for a Healthier 2018”

Pizza Dough Primer

  From-scratch pizza is pretty much a weekly occurrence in our house. It’s beloved by everyone, can be partly made ahead and takes less than 30 minutes from rolling out the dough to sitting down to dinner — all plusses in our busy day-to-day. It’s also a basic framework to eat whatever’s in season. RightContinue reading “Pizza Dough Primer”

Broccoli and Burrata Arancini

Score another one for the kids! My son picked an arancini recipe out of a cookbook this summer when it was his turn to make dinner. Turns out, we all love Italian rice balls. Who knew? But really, what could be better than transforming cheese sticks into dinner! I used that basic recipe as aContinue reading “Broccoli and Burrata Arancini”

Spinach Artichoke Dip

There’s nothing like a great app — it keeps the dinner hunger at bay, it’s great for a party, heck, sometimes we even make a meal out of a couple apps and some fruit. I’ve made my fair share of artichoke dips over the years but when I started experimenting this time around, I wanted lessContinue reading “Spinach Artichoke Dip”

Roasted Winter Veggies

Sweet potatoes or butternut squash; parsnips or carrots; onions, peppers, even cabbage. Whatever winter veggies you have on hand, toss them into the pan with a splash of olive oil and these Latin-inspired spices. Your cold winter night just got warmer. Serves 4-6 Ingredients 1 tsp. ancho chili powder 1 1/2 tsp. fine sea salt 1 tsp. freshlyContinue reading “Roasted Winter Veggies”

Perfect Pumpkin Pancakes

I roast and purée and then freeze a handful of farmers market pumpkins every year. I love having the big, beautiful white and golden and green squash around to decorate with in the fall and then, once we’ve moved on to evergreens and holly, it’s time to really enjoy these gifts from the ground. TheyContinue reading “Perfect Pumpkin Pancakes”

Feeding Picky People

  I’ve been cooking dinner for picky people for a long time, now. Thankfully, my husband is not one of them. He’s a pretty low-key kind of guy who has followed along on all manner of food adventures (Let’s try kombucha! Fermented carrots! Maitake mushrooms!) And has often come away embracing the once exotic. But my kids are aContinue reading “Feeding Picky People”

Kielbasa, Corn and Potato Chowder

Potatoes are one of those vegetables that we keep a box of in our basement. Along with the butternut squash and sweet potatoes, the garlic and the onions, we save what we grow in our garden and when those run out, we buy in bulk from our farmers markets. So when the darkest days of winter arrive,Continue reading “Kielbasa, Corn and Potato Chowder”