Bright, beautiful color for the winter dining. Blood orange and tangerine slices nestle among radicchio leaves, topped with shaved fennel and reserved fronds. A simple citrus vinaigrette is drizzled lightly, for a beautiful winter fruit salad. A simple salad for the season–Blood Orange, Fennel & Radicchio Salad, a colorful little jewel for your table.
I have been cooking with miso for many years, but recall a time not so long ago that I could not find miso at the local grocery store. I was always health-food-store-bound. Now it’s easy to find, found along side tofu (another new feature to the supermarkets) found in the refrigerated section . You may have some experience with miso — or you might know nothing about it other than the fact that it’s a dense paste and not even edible directly from the container. Either way, here’s some of the magic of cooking with miso, recipes that are an easy place you can start.
SIMPLE. There is that word again and coupled with everyday beauty in the kitchen, another little jewel recipe to share. Marinated Cantaloupe Salad with Honey, Black Pepper & Basil.
Continue reading Marinated Cantaloupe Salad with Honey, Black Pepper & Basil»
Mirabile dictu! It truly is wonderful to say that my second digital cookbook From the Garden is here, in the SHOP and ready for download today!
Continue reading From The Garden Cookbook is here!»
Does the world really need another kale salad? Probably not, but it can’t hurt! Kale Salad with Golden Raisins, Pine Nuts, Tahini & Sumac, inspired from the California treasure Gjelina Restaurant–the simple little jewels.
Continue reading Kale Salad with Golden Raisins, Pine Nuts, Tahini & Sumac»
LATEST NEWS