Beet Carpaccio
This beet carpaccio is an easy and healthy vegan alternative to the traditional dish. It’s fresh and delicious with a slightly sweet and earthy flavor. You can serve beet carpaccio as an appetizer, side dish, or even atop a salad.
Appetizers
Bacon-Wilted Greens with Warm Goat Cheese
Virginia Willis is a French-trained chef and well-loved authority on Southern cooking. Her new book Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome arrived in my mailbox a
Pomegranate, Green Olive and Cilantro Relish + How to Keep Herbs Fresh
Disclosure: This post is sponsored by Glad in conjunction with their #SAVEITSUNDAY program. With #SAVEITSUNDAY, Glad hopes to educate the public about the consequences of food waste, and I am
Cinnamon Sugar Kale Chips
Cinnamon sugar? On kale chips? I assure you I was incredulous when I first saw this recipe, too. But trust me, this is a combination you really must try. I
Baked Endive with Anchovies and Thyme
*Disclosure: I am so pleased to be working with the wonderful folks from California Endive Farms again. I receive complementary boxes of endive and I am being compensated to develop
Guacamole with Pistachios
Jen Schall is a dear blogger friend, and soon she’ll be having a baby girl! I’m just thrilled for Jen and her husband Darron, and I’m excited to be participating
Grilled Endive Caprese Salad
Disclosure: This is the last in a series of sponsored posts written by me on behalf of Discover Endive. I have received three complimentary shipments of California endive over the
Maple Butternut Squash and Parsnip Soup
I was going to do a “top 11 of 2011” post, but now that we’re a couple of days into January 2012, I’m thinking you’ve probably read your fill of
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
Savory Pink Grapefruit Salad
I don’t want to tell you how many cookies I ate at the cookie swap and in the days that followed. Just know that it was way too many. Truth
Roasted Brussels Sprouts with Cream and Aleppo Pepper
Give me Brussels sprouts boiled to tender perfection, drizzled with olive oil, and showered with coarse sea salt, and I am a happy woman. I love Brussels sprouts prepared that
Fall Garden Salad with Apples and Walnuts
I ate this fall garden salad, or something pretty close to it, every day last week. I simply could not get enough of this combo of homegrown greens, chopped apples,
Southeast Asian Tomato and Cucumber Salad
I grew all sorts of heirloom tomatoes this summer. Some were sliced, sprinkled with salt, then gobbled: leaving nothing but a juicy, seedy trail behind. Some found their way onto
Heirloom Tomato and Goat Cheese Terrine
The August Charcutepalooza Challenge was to make a molded terrine. Cathy and Kim gave us the choice of using emulsified liver or fish/seafood (or we could use super exciting pig
Peach, Basil, and Ricotta Tartine (Gluten-Free)
I recently decided to try my own version of this Fig, Ricotta, and Honey Tartine. I loved the description of the dish, and the photos are mouthwatering. I was disappointed
Roasted Tomatoes with Fontina and Thyme
Sliced tomatoes, garlic, olive oil, thyme, and fontina cheese. That’s all you need to create the skillet full of deliciousness you see here. These roasted tomatoes with fontina and thyme
Black Barley, Purslane and Watermelon Salad
I featured watermelon in this recipe just last week. I wouldn’t normally showcase it again so soon, but this salad was SO good…I had to share! The inspiration for my
Spicy Cucumber Salad
I am hosting weekend herb blogging this week! If you’d like to participate, you can find more information here. My assignment for this month’s secret recipe club was to make
Indian Inspired Guacamole
I am pretty much head over heels in love with Heidi Swanson’s new cookbook: Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen. Unlike many cookbooks that I
Black Quinoa and Red Lentil Salad with Parsley
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
Hot Smoked Salmon (Charcutepalooza Challenge #4)
This month for Charcutepalooza, Cathy and Kim challenged us to make either hot smoked salmon or hot smoked pork loin/pork shoulder. I chose the former because smoked salmon is one
Roasted Cauliflower with Garlic and Mint
Cauliflower: I owe you an apology. In almost two years of writing about my favorite foods on this blog, I’ve only mentioned you once. Maybe twice. I hope you’ll allow
Winter Citrus Millet Taboulleh
Taboulleh (also spelled tabouli, tabouleh, and tabbouli) is a classic Middle Eastern salad that generally contains chopped vegetables, herbs, and a liberal amount of olive oil. It’s an extremely flavorful
Oven Braised Endive with Gremolata
This is a sponsored post written by me for Kitchen Play on behalf of Discover Endive. I received a complimentary box of California endive and I am being compensated for