Breakfast. Lunch. Appetizer. Dinner. Dessert. No matter how you like it, the divine, crispy, cool combination of delicate rosé wine and sweet strawberries drizzled over the subtle tang of fresh chèvre and aromatic purple basil will win your heart any day. Particularly a HOT summer day. Enjoy. Strawberry Rosé Chèvre Salad 1 cup gorgeous rosé…
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I actually developed this recipe years ago when vying for the “team win” of Best Burger Ever at Whole Foods in PDX. Guess what…my burger…this burger…WON! Of course it did. The hilarious part of it all was that I was asked to join the meat department team, as they were quite aware of my creative…
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I love fresh veggies – who doesn’t? But when they’re fresh from the ground, chock full of dirt, JUST picked, they are really something special. ~ especially when they are a gift from your bestie. And onion, sautéed in butter, bubbly brown – oh my. I love the simplicity of this warm summer salad. Seasoned…
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I had a hankering for lasagna once again. But this time I wanted to make it a little more exotic. Well, layers of polenta aren’t exactly exotic… but a little coriander, a little cumin, fresh oregano, and a hearty bit of blue cheese definitely make this lasagna more than a tad out of the ordinary….
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One of my best friends growing up came from a Korean household. This meant that much of my time spent with her was spent enjoying a plethora of Korean cuisine. (No, I never did grow to enjoy the smell of kimchee). It also meant I created many a memory of scooping out the last of…
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I’m not a Southern girl by any stretch. Born and raised in the Colorado sunshine and bright blue sky, I often wish I was a southern belle, but I don’t think it’s meant to be. I am a little bit spicy, though, in personality and style. And in addition to spice in my life, I…
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Basil and broccoli mashed together is pretty magical. Honestly, it doesn’t take much else, other than a touch of salt and pepper and a tad bit of olive oil. The green is sublime. And with the gamey-not so gamey- flavor of bison meatballs, softened with stinky blue cheese, the sublimation factor goes up a notch….
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I’m not much of a pork fan, unless it comes to pork tenderloin. When cooked properly, the “other white meat” truly satisfies all dinner desires. Well, I suppose I’m not fully satisfied until I get in my daily double (triple, quadruple…) dose of veggies. Thus, oven roasted pork tenderloin coupled with the zesty spring zing…
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And once again, cleaning out the cupboards, using all that we have feels so good. Not only does it accomplish the task of tidying up the kitchen, but such a feat saves a tremendous amount of money. Oh, and being creative is pretty fun too. There’s no way we can call this “leftovers,” as everything…
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First, a lesson in limes: Persian Lime: Also known as the Bearss or Tahiti Lime, the Persian Lime is the most common variety found in the United States. Generally larger and less aromatic, the Persian Lime tends to be both less acidic and bitter than some other varieties. Key Lime: Made famous by its namesake…
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