There was a time in my life when I dreamed of becoming a Registered Dietitian. I would write recipes in my free time and I always baked cupcakes for my friends and cooked on the weekends. Then, while in a Masters program in Boston, I would teach cooking classes with names like "Naturally Nutritious" and …
Continue reading Garlic and Lime Greek Yogurt Veggie Dip Recipe
The artichoke is one of my favorite vegetables. I don't make them often, instead opting for a more convenient option of canned/frozen artichoke hearts that are so easy to add to pizzas, salads, and pasta dishes. However, I found beautiful early season artichokes this weekend and we cooked them on Sunday. My favorite way to …
I love winter squash of all types, including spaghetti squash, because its texture holds sauce well. This recipe comes together in less than 30 minutes, so it is perfect for weeknights. We used kale because we had some that needed to be eaten up; other additions that would work well here include mushrooms and onion. …
This soup is simple and satisfying. The apple brings a natural sweetness to the butternut squash and I love topping it with crunchy squash seeds (they taste just like pumpkin seeds). Jeff mentioned that soup would often be the main dish when he worked in South Korea, so we love to pair soups with salads …
Massaged kale salads remind me of Boston, because I used to make versions of this salad often when I was in grad school and when I taught cooking classes there. This recipe is fun to make with a group because you have to roll up your sleeves and use your hands! The second part of …
Continue reading First Course: Massaged Kale Salad with Roasted Chickpeas Recipe
October is a wonderful month. When I lived in Boston, it was typically the last month before winter set in. And when I lived in San Antonio, it was the first month that was consistently not hot. Either way, it tends to bring back memories of kitchens I have been in, as it's the the …
I love steamed rice. In contrast, Jeff does not love rice due to eating said starch during his four years of teaching (and eating) in South Korea. To my surprise though, he picked up a bag of rice at the store and was enthusiastic about trying it again. This is a simple sauté over steamed …
Continue reading Shrimp and Broccoli Stir Fry with Lime Rice
I've been watching "The Great British Baking Show." And I so wish I could apply to be a contestant (there must be a loophole, right?). So in the meantime, I will continue to practice and I present you with a banana muffin recipe -- perfect for when you have two bananas that are past their prime …
This recipe contains my advice for successful egg poaching. I have the most triumphs when poaching eggs in a non-stick pan instead of a pot and using water that is just at a simmer. I bring the water to a rapid boil, and then decrease the heat before adding in the eggs to give them …
Continue reading Poached Eggs with Roasted Broccoli and Brussel Sprouts Recipe
This is a great end-of-the-week recipe if you are like me and using up ingredients that you already have at home. Here, the fresh basil elevates the dish and I love having frozen shelled edamame on hand to toss into a recipe, because it is convenient and adds a boost of protein. Did you know …
Continue reading Couscous with zucchini, edamame, and basil recipe
BATCH & NARRATIVE 