Sweet Squash Egg Cups

You know the saying, “you can’t judge a book by it’s cover,” or “looks can be deceiving?” Well, I’m here to remind you that appearance really isn’t everything. While this little breakfast treat looks rather unappealing, do not be fooled. It’s spectacularly flavorful and quite delightful. Just be aware – it may most certainly “explode”…

Read More

Lemon Tarragon Coconut Flour Muffins

I’ve been reminded on more than one occasion of the fabulousness and versatility of coconut flour in the kitchen. In fact, just recently I was asked about my knack for whipping up coconut flour muffins. This got me thinking of how to revisit and revise the original scrumptious and savory little bites I created a…

Read More

Fabulous Fish Tacos

Gifted, once again, with a glorious treasure chest of fresh ingredients, I dove into the simple complexity of this dish. An oxymoron, yes. Simple – yet complex. Freshly caught rockfish flash frozen from fishing in Santa Barbara met my hands very recently, along with the giftor’s suggested preparation. As the giftee, I happily sopped up…

Read More

Asian Veggie “Noodle” Salad

Often times Asian food gets a wrap for being heavy and sugar laden. I don’t know about you, but I’d rather feel light and refreshed following a meal, than sluggish and weighed down. I’m also not a fan of super sweet things… Thus, a fresh, raw “noodled” Asian salad fits the bill almost any night…

Read More

Sweet Curry Parsnip Mash & Basil Beef

What more can I say? I’ve been craving a sweet and savory curry. I know it’s hot outside ~ but it’s hot, hot, hot all the time in the land of curry! Thus, a little sweet in the form of parsnip and sweetie tater mash, alongside my oh so sweet basil beckoning and beef ~…

Read More

Buttered Chicken and Radishes

I know it sounds crazy, right? Butter. Chicken. Radishes. All together. Yes! The sweet, salty, and slippery deliciousness of the most amazing butter on earth, Kerrygold, of course, coupled with the brilliant spicy bite of bright red and purple Easter egg radishes is truly amazing. And, when slathered and stack atop a flattened chicken breast,…

Read More

Layered Lasagna in a Jar

Lasagna comes in layers, yet it never comes in a jar – until now. I often sit and admire both the beauty and the practicality of the “salad in a jar” trend. The bold and bright layers of goodness, stacked upon each other, bursting in green, red, yellow and all sorts of other gorgeous goodness…

Read More

Sweet Miso Glazed Radishes

So, if raw radishes have a little too much bite – too much pepper – and too much spice, it’s time to softly glaze the brilliant and bright little bulbs: Sweet Miso Glazed Radishes Slightly sautéing the spring and summer roots removes just a bit of the crunch, most all of the bite, and enhances…

Read More

Jamaican Jerk Chicken

Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb, vegetables, and tofu. Jerk seasoning principally relies upon two items: allspice (called “pimento” in Jamaica) and Scotch bonnet peppers. Other ingredients may include cloves, cinnamon, scallions, nutmeg, thyme, garlic, brown sugar, ginger, and salt. Doesn’t it just all sound…

Read More

Peppered Protein Power

There are simply those days when I feel like I need a power boost of protein. I just CRAVE it. You know what I mean? The fresh, clean energy of just pure protein. And we’re talking real protein here, real food. Not just a powder or a bar. REAL protein. Next to water, protein makes…

Read More