Endive, Kale, and Smoked Salmon Salad with Avocado and Pink Grapefruit
This is a sponsored post written by me on behalf of Discover Endive. I received a complimentary box of California endive and I am being compensated for my efforts to
This is a sponsored post written by me on behalf of Discover Endive. I received a complimentary box of California endive and I am being compensated for my efforts to
I know I might be pushing it by posting a turkey leftovers recipe a full three days after Thanksgiving. I imagine many of you transformed your turkey bones into stock,
Every so often, I like to stack up a bunch of the cookbooks I haven’t looked through in a while, plop down on the couch, and reacquaint myself with each
Today I am pleased to welcome one of my favorite bloggers- the lovely Carrie Vitt- to Healthy Green Kitchen. I first heard about Carrie when her book Deliciously Organic was
I once had a bad experience with lamb. I don’t remember the particular occasion; I just know I’ve spent all the years since professing a strong dislike for any food
I dreamed this salad up last week, thinking it would be perfect for Passover. Turns out there’s a lot of debate about whether or not quinoa’s actually Passover-appropriate (and many
Post update: On 4/19/11 I entered this recipe into the Foodbuzz BACONALIA challenge for a chance to win. A couple of weeks ago, food52 put out a call for “your
This past month, Charcutepalooza was all about brining. Our fearless leaders in all things meat, Cathy and Kim, challenged us to make corned beef. Corned beef is usually made with
After I made salt cod for my 2nd charcutepalooza challenge post, I wanted to use it in some sort of soup or stew. I found a lovely salt cod chowder
When I first heard about Charcutepalooza, a year-long foray into the “craft of salting, smoking and curing”, I did not hesitate to sign on. Cathy Barrow and Kim Foster, the
If you have a moment, could you read and leave a comment on yesterday’s post about “defining healthy eating”? I really appreciate your thoughts…thanks! I came down with a cold
This past week has been all about cookies here at HGK. Let’s switch gears and focus on a recipe that’s actually good for us, shall we? This curried quinoa salad
My family and I escaped to the Bahamas for a few days of sun and fun late last week. We went to Atlantis, and had an absolutely terrific time. The
I’ve been making avocado sardine sandwiches ever since I got the idea from Alton Brown. Aside from Alton and me, though, I wasn’t sure anyone else would dig this combination.
I did not advance to Challenge 8 of Project Food Blog, but I want to thank all of you for your tremendous support over the last few months. I had
I recently mentioned that the Foodista Best of Food Blogs Cookbook is now available and that I am one of the bloggers featured in the book. While I am definitely
Hooray! I made it to Round 6 of Project Food Blog! I really appreciate the support you’ve shown me during this competition. Should you decide to cast another vote for
The weather here has been quite lovely, but there’s definitely a fall chill in the air. Because chilly weather goes hand in hand with soup, (and because I recently ordered
Once again, a big a gigantic thank you for voting me into Round 5 of Project Food Blog. This week’s challenge prompt asked us to put our own spin on
I’m excited (and more than a tad nervous) that I’ve advanced to challenge #4 in Project Food Blog. Why nervous? Because even though this is a friendly competition among food
I’ve advanced to Round 2 of Project Food Blog. A big THANK YOU for all of your supportive comments, tweets, and of course for the votes… For this challenge, the
Ceviche (also known as seviche and cebiche) is a dish made by marinating fish and/or seafood in an acidic liquid which “denatures” the protein. Because you are able to “cook”
Amaranth is an extremely tiny, yet extremely nutritious seed that cooks up like a grain (like quinoa). It is gluten-free and high in protein, calcium and magnesium. It has a
I profiled Brykill Farm on Monday. Today, I’m sharing an incredible recipe I made with their grass-fed beef. It’s not that the meat from Brykill needs a sauce. It really