Maybe you’ve started to entertain again, safely and with distance between your guests. Maybe you are getting more adept at preparing elaborate home brunches, weary of dining options limited to carryout. Or maybe you just want some homemade cake. If you fall into any of these maybes, here is a summery cake for you with fresh raspberries and raspberry fruit spread for a double dose of berry. Continue reading
This spring vegetable dish can be called either a frittata or a crustless quiche, for those of us too lazy to make crust or simply wanting the delicious innards of a quiche without the extra starch from a pastry shell.
Must be my Irish heritage. I could eat potatoes three times a day, every day. Daydreaming of food when hungry, I used to make a list of ten things to take to a desert island.Potatoes, cheese and chocolate were always on the list. Now chocolate is something I crave on occasion but could do without. Potatoes, especially when paired with cheese? That combination goes onto the essentials list.
Sweets for the sweet during St. Valentine’s month, or maybe not. If your tastes run more to bitter, tart or just plain less sweet when you enjoy desserts, or breakfast, you will like this Greek yogurt based pudding with maple sweetened blood oranges and chia seeds.
Love me some pancakes, but not fond of the sleepy state that ensues. Carby sugar rush is a given unless there’s a hefty side or two of protein to keep me from snoozing. I think I’ll just add some high quality protein to my buttermilk pancakes with chewy bits of cooked quinoa and call that an eye opening breakfast. Continue reading
Meals eaten from a big bowl with a big spoon taste better, and that’s a fact, according to certain authorities. Okay, my authority and not necessarily others. It’s my favorite manner of meal delivery—big salad, big bowl of chunky soup and for this breakfast, big bowl of cheese grits topped with autumn veggies and local sausage. Continue reading
Weekends are for big, hearty breakfasts. That’s the mantra at my house, whether it’s early or late (brunch) or a breakfast for dinner. There is extra time to gather colorful, seasonal ingredients and there is time to make something out of the ordinary. The local farmer’s markets have offered spectacular strawberries and tender asparagus from Agriberry Farms, crisp greens (these are from Schuyler Greens and purchased at Little House Green Grocery), fat radishes from Lakeside’s Tiny Acre and pastured eggs. Continue reading
Time once again to eat something special for the new year to bring luck, health and prosperity. And treat your belly to something delicious as well. Of course I’m talking about black eyed peas, which every southerner knows is absolute for the new year’s menu. The vegan version of Hoppin’ John published a few years ago is a thick stew, or a chunky soup, and can be made with smoked meat for a non-vegan version. Today’s black eyed pea fritters are versatile in that they may serve as an appetizer or a light meal and can be accompanied by all kinds of sauces and spreads. Continue reading
june 13, 2018
A friend recently consulted a nutritionist who advised her to eat like a king at breakfast, a prince at lunch and a pauper at dinner. I get it—we really should start our day with a hearty meal and end the day lightly to promote restful sleep and sensible habits. Can’t say I always eat a light dinner unless I’m dining at home because evenings out are my favorite type of entertainment and I want a little of everything! Small plates rule, I say. But let’s not examine my habits too closely unless we’re talking about breakfast. Big breakfasts are my thing, whether we’re serving breakfast tostadas or a breakfast salad or a loaded smoothie bowl. No sweet pastry for me. Continue reading
It’s so easy to toss together fruit salad in warmer months. Rinse some berries, cut up some melon and throw in something else for color, perhaps a few green grapes. During the chillier months, you have citrus at peak season but if you’re like me you don’t always think of those fruits as part of a salad. There’s peeling involved. Work to be done. But the payoff! A brilliantly hued platter of abundance and the opportunity to play with your food and make it pretty.