SAUTEED KALE

SAUTEED KALE

This is a quick and easy side or a wonderful addition to salads or pastas.

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THE PORTABELLA

Portabella

In 2005, we enjoyed an amazing portabella sandwich at a little bistro called The Village Corner, in the beautiful town of Carmel, California. In the years since, Mark and I have tried to find its equal, only to be disappointed with lack of flavor and inferior bread. Eventually we gave up the search and decided to start making them at home. They always make me think of that lovely day we had in Carmel, California.

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AVOCADO CORN SALAD

AVOCADO CORN SALAD

This salad brings together many of our favorite foods. For example, we pretty much adore avocados. They are on our short list of miracle foods for their healthy fat, fiber, and vitamin content. They also pack enough protein to leave you feeling satisfied without weighing you down.

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ROASTED ASPARAGUS

Roasted Asparagus

To keep asparagus fresh after purchasing, trim a half inch from the stems and arrange in a glass filled with an inch of water and refrigerate until ready to use.

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BAKED BEETS WITH PISTACHIOS

Baked Beets With Pistachios

I know, I know… who wants to eat beets? At least, that is what I always thought growing up. Then again, my only experience with them was through a can opener.

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ROASTED BRUSSELS SPROUTS

Roasted Brussels Sprouts
We got hooked on these in California. If you throw in a little pancetta or chopped bacon before roasting, it suddenly becomes a light main.
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ROASTED CARROT STICKS WITH ONION

Roasted Carrots with Onion

There are boiled carrots… and there are roasted carrots, and they aren’t even the same vegetable.

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HARICOTS VERTS WITH PIGNOLI

Haricots Verts with Pignoli

This dish was inspired by our extended stay at the Westin in Sydney, Australia. The club lounge offered them every morning with breakfast.

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BLANCHED BROCCOLI

Blanched BroccoliGreen veggies ask for a light hand when exposed to heat. Here’s how to do it right… bright green, al dente and delicious.
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HERBED WHIPPED POTATOES

Herbed Whipped Potatoes

Our daughter, Jessi, absolutely loves mashed potatoes, and so in June of 2006 she and I set out to create the mashed potatoes of our dreams. She wanted rich, flavorful, indulgent potatoes… I wanted potatoes that managed to taste indulgent, without all the remorse.

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