Mushrooms take well to several cheeses: Bleu, Brie, Swiss, goat cheese. Continue reading Mushroom Galette
The shrimp and peppers packed a punch, so I served them over a buttery, slightly sweetened coconut rice finished with fresh cilantro, sliced scallions and the acidic juice of a lime wedge to balance all of the flavors. Continue reading Spicy Shrimp and Coconut Rice
Crisp green apple salad with thin slices of Granny Smith apple, honey roasted walnuts, and smoked Bleu cheese over Bibb lettuce with apple cider vinaigrette. Continue reading Green Apple Salad with Honey Roasted Walnuts and Smoked Bleu Cheese
Most recipes call for removal of the stems from shiitakes because of their tough and chewy texture, but save the stems to make a mushroom broth. Continue reading Don’t throw away those Shiitake Stems
The lamb, mint and carrots bring a hint of sweetness to this savory soup. Continue reading Lamb Meatball and Barley Soup
Can scientists manufacture sustainable meat in a laboratory? Continue reading Mission Impossible?
Roasted and skinned poblano peppers impart smokiness and loosely chopped tomatillos provide verdant color and tang to the chili. Continue reading Green Chili with Chicken
“I believe food has a lot of power . . . through food . . . . we can find home.” Continue reading Immigrant Advocacy and Empowerment through Lamb Barbacoa
The garlic, dill, olive oil, acidic juices from the pickles and the crunchy pickles themselves really taste great together on an airy, crisp crust with melted mozzarella. Continue reading Dill Pickle Pizza . . . Seriously!
FEATURED ON THE DAILY MEMPHIAN – Lemon zest and garlic add vibrance and warmth to this creamy soup after cooking the vegetables in butter and broth. Gently heat the cream with the puréed vegetables to avoid bitterness from the lemon zest. Continue reading Creamy Squash Soup with Parsley, Parmesan and Pine Nuts