For several years, my client menus have included something I like to call Summer’s Bounty Vegetable Bake with Italian Sausage Tomato Sauce and Cheeses. That’s a mouthful, both literally and figuratively. It’s my homage to farmer’s market and roadside stand vegetables, roasted and nestled between layers of meaty tomato sauce and gooey cheese. For my vegetarian clients, the dish is made without sausage and substituted with nuts. For a vegan version, there are some tasty soy based products that perform like sliced mozzarella and various vegan parmesan-like sprinkles found at local natural markets. Continue reading →
You know who you are. You’re that coworker, that neighbor, that friend who pokes around in your late summer garden and notices that the zucchini are big like kiddie baseball bats, and also numerous. What to do? You give them away. Your recipients scratch their heads and murmur thanks, wondering what will become of this summer squash on steroids and how they can possibly transform it into something edible. Knock on my door and I’ll be your best buddy! And if I’m feeling particularly magnanimous I’ll give you a slice of this cake.
Brain food is anything that delivers mental clarity, won’t cause you to crash after eating and is a better overall choice. Notice I avoid categorizing brain food as healthy or “good for you”. Nothing preachy here. Guilt associated with eating is not my thing. All things in moderation. For powering up the old Thinker, picture lentils, beans, grilled fish and anything under the banner of Mediterranean cuisine. For breakfast, I’m loving chia seed pudding made with coconut milk and the anti-oxidant power of green tea. Add local stone fruits and you have an entire meal of brain-boosting tastiness.