Monday, May 12, 2014
Roasted Golden Beets
If a root vegetable is going to be cooked, in my opinion there’s no better way to do it than roasting. Any vegetable that can stand up to this cooking method will retain its own distinctive taste, its inherent sweetness is enhanced and it will become tender without giving up its natural texture. It’s also super simple and requires next to no attention; so you can spend more time with other, more complicated parts of your meal preparation.
Friday, May 2, 2014
Broiled Shrimp Cocktail
Saturday, April 26, 2014
Garlic Lemon Kohlrabi
How many times have you passed over this extremely versatile, albeit odd-looking, vegetable while strolling through your local farmer’s market or produce department? Sure it looks more like Sputnik than most vegetables - okay it’s the only vegetable that resembles a 1950’s Soviet satellite, but that’s no reason to shun it!
Monday, April 14, 2014
Sweet and Sassy Chicken
Sweet is a nice word. It makes you think of nice things. Sour is not as nice a word. It makes you want to clench your jaw and pucker. And sassy is a kind of naughty word. It makes you giggle.
Friday, April 4, 2014
Black Bean Maque Choux with Cajun Chicken
Maque Choux, pronounced “mock shoe”, is traditionally thought to have come to us through the courtesy of the original French Acadians who migrated from Canada to Louisiana and the Caddo Nation Native Americans who introduced them to corn. I’m just grateful that someone had the good sense to invent this dish!
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