Mahi Mahi en Papillote

En papillote is French for “in parchment”, or al cartoccio in Italian. This is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper, but other material, such as a paper bag or aluminum foil, may be used. The parcel holds in moisture to steam the food. The…

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Chicken Royale

Purple embodies the balance of red’s stimulation and blue’s calm. This dichotomy can cause unrest or uneasiness unless the undertone is clearly defined, at which point the purple takes on the characteristics of its undertone. With a sense of mystic and royal qualities, purple is a color often well liked by very creative or eccentric…

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Lemon Thyme Brussels and Bison Balls

This meal was a hit a few weeks ago – but without the opportunity to document and photograph the goodness. Thus, I took it upon myself to recreate. It was worth it. In fact, the first time the food filled the bowl and passed the lips of my better half, we experienced one of the…

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Rhonda Pasta

  Oh an ode to my “Minion” friend. Really, no one knows what this little reference means, yet, I insist on supplying it anyway. Over the past few months I’ve been overly delighted to be working in a temporary editing job with a group of nine other amazing “minions,” as we refer to ourselves. It’s…

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Bere Bere Summer Salad

It’s not often these days that I feel as though I really knock off my own socks in my canvas of a kitchen. I so enjoy cooking for others and nourishing in any and every way ~ I also very much relish in the reception of a smile as a result of the flavors filling…

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Kale Butta’ and Kabocha, Baby!

Unfortunately I was ill-prepared in the lighting and photography arena when I whipped up this dinner the other night.  The photos are too dark and unsatisfying. Fortunately, though, it was so darn amazing, I’ll be pulling together another batch very soon ~ with perhaps some photos to boot. One of my specialities when working at…

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Ravishing Raw Candy Cane Ravioli

I really do detest beets. They are entirely too sweet and strangely textured in my little mind. HOWEVER, there is always an exception, right?  You must be with me on this one… After preparing beets a multitude of ways for others to enjoy, with much success, of course, I was pleasantly surprised to discover a…

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All Things Spring – Watermelon Radishes

I simply love the colors of spring!   After a long awaited change of season and so much snow and cold, the culinary curve of colorful crop has arrived. Watermelon radishes ~ Not quite a radish in the traditional sense, and definitely not a watermelon, this highly unique and incredibly vibrant globular root deserves a…

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Lavender-Orange and Basil Asparagus

I feel as though I’ve been in a bit of a rut in my foodie consumption as of late ~ a “chicken stink,” or “kitchen sink” rut, as the case may be.  Sure, I often switch up the items thrown in the pot, but overall, the mish mash tends to be pretty much true to…

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Grass Fed Mini Meatballs and Minced “Rice”

For years and years I had a preference for protein choices outside of the red meat category. Boy has that changed. I’ve come to CRAVE red meat – daily. I can’t seem to get enough. Meatballs it is, on most days, for me.  Of course, I’ll take a lovely flatiron, hangar, sirloin, ribeye, or NY…

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