Rosemary Fig Pork and Parsnips

I waited all winter long to find fresh figs at the market. All winter. I thought for sure I’d find them around Christmas time or even New Year’s. Nope. Oh, Colorado… Needless to say, waiting all winter for fresh figs meant waiting months on end to create this mixture of amazingness over which I’d been…

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Two Moms in the Raw – Product Review

Hands up and three cheers for two moms IN THE RAW! Shari (founder) started making raw foods after being diagnosed with Multiple Sclerosis in 2004. She found that a natural path to wellness (including a raw food diet) worked best for her. The treats she made for herself became so popular with friends and family…

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Burnt Broccoli and Eggplant Silk

Learning from the very best, I have developed the habit or, perhaps more appropriately termed, the inability to follow a recipe. Neither my mother nor I are capable of following the instructions, let alone the ingredient list of a printed recipe. It’s not that we feel we are superior or that our way is any…

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Persian Eggplant and Chicken

Crazy for limes once again…specifically Persian Lime Oil this time… we ventured into something a little bit different. Roasted eggplant: yum Extra virgin olive oil: yes Spicy red pepper flakes: yep Fresh mint: yahoo Persian Lime Olive Oil: ei yi yi…my mouth is watering The puree is utterly amazing in and of itself. The flavors…

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Honey Mustard Chicken and Zucchini

Raw honey and a deeply pungent stoneground, Dijon mustard are two inherently amazing gustatory sensations. Completely separate in flavor profiles and tasting elements, they seem to embody their own sensibilities and entirely different descriptives from one another. Their origins differ incredibly as well. Whole, ground, cracked, or bruised mustard seeds mixed with water, salt, lemon juice, and other…

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Sweet Cashew Cardamom Chowder

My time in the kitchen serves both as a creative outlet and a form of meditation. I crave my “canvas” and the time to create new and interesting dishes – or even just the same old ‘go-to’ meals we so often indulge in at our home. Either way, slicing, spicing, stirring, and serving soothes my…

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Chinese Five Spice Ribeye

There’s just something about the aroma of sweet anise seed, cloves, and cinnamon, mixed with the refreshing sense of fennel, and then spiced to the max with a hint of Szechuan pepper. The combination almost tickles the faculties, causing the perceptions to dance with delight. Thus, allow yourself to be tickled pink with the fragrance, flavor, and…

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Fall Mole

Thick, deeply savory sauces aren’t what typically come to mind when you think of Mexican cuisine. But, Mole sauces (or the “curry” of Mexico) are amazing, complex, and so very traditional. They’re made with unexpected ingredients like chocolate and prunes, and every one is been slightly different. Just as with Indian curries, there’s no set recipe for mole sauce,…

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Winter Vegetable Mash with Fresh and Zingy Zucchini Noodles

Traveling abroad is quite phenomenal in many ways. Many, many ways. New foods, new people, new culture, new scenery. I tried some amazing food and wine while traveling in France for the month of October. It was an experience of a lifetime. However, I found myself going through a bit of withdrawal. Actually, it was…

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Salt Crusted Sea Bass

Following the profound treat I experienced in France, I simply could resist the temptation to try crusting my own fish at home ~ creating My OWN French Heaven. Stéphane and I agree on many things, one being that cooking should be simple. In order to truly taste and fully savor all the dimensions of the multitudes of fresh foods…

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