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Farm Stand Saturday: Zucchini Bruchetta
It’s right about now that farmers will start to have summer squash available by the truckload – literally. This mild, tender vegetable is incredibly versatile – from layering in lasagna, to the...
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Simplest (and most delicious) avocado bean dip
This week I’ll be posting a number of avocado-based recipes* as entries to a contest sponsored by the California Avocado Commission, and I’m kicking it off with the easiest recipe in my arsenal....
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National Pasta Month (+pasta puttanesca)
The best place for pasta in Columbia Heights is Maple. They make their own noodles in house and the sauces from scratch. I’m also partial because they source some ingredients from the farmer I work...
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Seeing Seattle (+curried cauliflower soup)
Last week, I got to visit my good college friend Laura out in the Great Northwest! She grew up in Tacoma, and now lives there with her (Kentuckian) husband and their cute dog. I hadn’t visited out...
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Superbowl solved: roasted garlic cheese dip
It’s not a secret I never, ever care about the outcome of a professional sports game…don’t have a team, don’t love a sport, and truthfully I barely remember which teams are playing, even when a game is...
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Cauliflower gougeres
One last cheddar recipe to round out the week! See my Cheddar Pizza Bites and Roasted Garlic Cheese Dip to get the full scoop on the contest and to learn more about Cabot Cheese. Cauliflower gougeres...
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Pre-workout smoothie
Even the best of intentions need some help sometimes Ever had one of those days where you scheduled, planned, and looked forward to your workout…until you lost steam an hour before? Iron will or no,...
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Should you eat egg yolks? (+Strawberry-Banana Meringue Pie)
By posting this recipe I am entering a recipe contest sponsored by Davidson’s Safest Choice Eggs and am eligible to win prizes associated with the contest. I was not compensated for my time. Eggs: the...
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Farmer’s market recipe of the month: babaghanoush!
This month’s RecipeRedux theme is produce from farmer’s markets or CSAs – my favorite kind! I work for a farmer in my Columbia Heights neighborhood, and it’s one of my favorite parts of summer. A...
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Tomato pie with cashew cream
Summer is the only season to eat fresh tomatoes At least, if you live in the northeast, where the most amazing heirloom tomatoes start coming around mid July and stick around through October. Tomatoes...
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Cookbook Giveaway! (+gluten-free pumpkin bread)
Things have lined up in a funny (should I say eerie?) way this week. Last week I felt hectic, rushed, and that there wasn’t enough time in the day, and this week things fell into place – appointments...
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On fish sauce (+spicy brussels sprouts)
I first cooked with fish sauce during a cooking class I took in Thailand in 2008. It was one of the highlights of my trip – which I did solo for 3 weeks – and Asian cuisine was definitely not in my...
View ArticleWarm walnut bread pudding
A new dessert go-to “This might be the best thing I’ve ever made?” “It’s up there.” That was the entire conversation I had while enjoying this little dessert with my boyfriend last night…we were too...
View ArticleThe Blue Waldorf – a salad with an elegant twist
Walnut week comes to an end This is the third and final walnut recipe I’m putting out – for now! I love a challenge and a feature ingredient assignment, because just having a few guidelines makes...
View ArticleVegan coconut-peach crisp (+5 other fruit crisps!)
Summer = peaches There is NOTHING like a fresh summer peach, right?! The crops were drastically reduced in some areas of the Mid-Atlantic this year due to a late spring freeze; those poor baby...
View ArticleLunch wrap hack (+Sabra chickpea spread)
The good & bad of wraps There’s so much potential for a wrap to be the perfect lunch: veggies, protein, some zingy flavors, all ready to eat quickly in a handy whole grain sleeve, no silverware...
View ArticlePlant-powered lunch bowl: farro, shaved brussels sprouts, and fermented beets
Bowls are the new salad I’m a HUGE fan of a well-balanced lunch bowl. They’re easy to pack to bring to work, and the options are limitless – which is why I am really excited that they’re this month’s...
View ArticleSecret ingredient french onion soup
From the palace to the pauper As the story goes, French onion soup came to be in the kitchen of King Louis XV, on a day that there was nothing but butter, onions, and champagne to be found in the...
View ArticleSlow cooking for fast prep (+6 ways to use your crock pot!)
The beauty of bulk Bulk cooking (also known as batch processing or food prep) is the secret for almost all people I know who eat well and have mostly homemade food. When I hear “I’m too busy to cook”...
View ArticleDIY Kombucha & Fermented Foods for Beginners
Homemade kombucha: it’s easy & cheap There’s a saying that if you want high quality, you can only choose two of the three: fast, easy & cheap. Homemade ferments definitely take time, but they...
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