Brussels sprouts are one of my favorite fall vegetables. There’s a large organic farm near my home and they always have baby Brussels on hand this time of year. The smaller size allows them to cook and brown faster in the oven. They are also easier to trim and clean before baking. In this recipe, … Continued
This was one BIG and AHHMAZING class. I had so much fun with this boisterous and lovely crowd. We cooked together, laughed together and drank together! We enjoyed an early Thanksgiving preparing five delicious recipes including a vegan cauliflower and parsnip mash, Moroccan spiced turkey leg quarters, dairy-free maple pumpkin custards, baba ganoush and a … Continued
I have to admit, this one made my hubby smile with delight. He loves baked fruit and we had quite a bit of Italian plums from our trees on Orcas Island. The plum season is very short and we rarely overlap when the fruit becomes ripe. This year, we were lucky and I harvested 8-10 … Continued
October is one of my favorite months, not only because it’s fall but because of all the fun fall foods! This month’s class theme was pumpkins and squash. We made a delicious pumpkin-apple ginger soup using bright orange sugar-pie pumpkins; we roasted and seasoned acorn squash and used them as bowls for the soup; and I taught … Continued
Cauliflower is a real wonder-vegetable. The way it magically takes on flavors is uncanny. I really enjoy playing around in the kitchen using it in all its forms from ricing to mashing, roasting, and grilling. Roasting cauliflower really allows my Healthy On You® Here Comes The Yum spice blend to penetrate and open up the … Continued
This is how I use my late season produce, all picked fresh from the garden at peak freshness-Italian plums, Asian Pears, Bosc pears and cherry tomatoes. With the pears, I made the Carrot and Asian Pear Soup, but the plums are special and I wanted to eat them fresh in a salad. Here is my … Continued
So I was having guests over for dinner last night and want to keep it simple. A good hearty bowl of soup, a salad, and a blackberry crumble. Nothing too crazy, right? After searching through my pantry and refrigerator, I discovered I had all the ingredients for a Tuscan White Bean Soup. I like this version using … Continued
The Welcome Autumn cooking class was so much fun! We really squeezed quite a few recipes into to this class starting with the baked Moroccan spiced sweet potato chips and roasted beet and turmeric hummus dip. The sweet potato chips are a snack staple in class and it was great to finally teach it in … Continued