a blog about cooking, writing, and everything else
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
Last weekend Leah and I hosted book club. The food we provided was “meat on a stick,” since we just read the late Anthony Bourdain’s Kitchen Confidential. As Bourdain makes clear time and again, almost nothing is better than meat on a stick, and indeed, the recipe Leah made was delicious. So check that out …
When I eat salmon, I am reminded of Jeff and I's Alaskan honeymoon, which took place this time last year. We have fond memories of eating fresh salmon in Alaska, especially at the Saltry Restaurant in Halibut Cove (you can only get there from Homer, via the female-captained Danny J ferry). These salmon fillets are …
Continue reading Salmon with Capers and Fresh Tomato Sauce Recipe
Jeff and I share a lot of common ground, food-wise, and this sauce is a big contender. We've been eating out less than we used to due to our budgeting efforts of 2019. We received a mini-food processor as a house warming gift (more on new house coming soon!) and I was excited to make …
Jeff and I are in the midst of moving; our long hallway is full of boxes and we've packed everything but our daily essentials. Our recent meals, therefore, have had two main objectives: healthy to keep us going, and relatively few ingredients -- to use up what we have on hand. With a crudité plate on …
If you are like us, weeknight meals are more often a product of using up what we have in the fridge to make a dinner that is healthy and palatable, and less often a blog-worthy meal. These eggs check all of the weeknight boxes for us; they come together in about 20 minutes, and they …
