When I first saw a photo Chef Chad Sarno’s Kale Salad presented in a cucumber “bowl”, I fell in love. I’m totally into the “pretty” when it comes to food and immediately decided that I would make my own version one day. Since plants are often thought of as boring or bland food items, making nourishing and… Read More
The American Association for Cancer Research says that at least half of all cancer deaths are preventable, provided we don’t smoke, exercise, use sunscreen, keep a normal weight, eat a healthy diet, etc. That seems pretty straightforward, does’nt it? But what exactly does a “healthy diet” look like? The short answer is that it’s a… Read More
Mr. Webster, I stand corrected, finally…some 20+ years later. It was my senior year in high school when I told you that we had a tree in our yard that grew large avocados the size of eggplants. You crossed your arms, tilted your head, cocked your eyebrows, rolled your eyes, and sighed in utter disbelief. The more… Read More
At first blush, fresh currants can be a little puzzling. They’re these beautiful little jewels that can be found in four colors—red, pink, white and black—and each has a distinct flavor. The red, pink and white currants—gooseberry’s close relatives—have a refreshing and sprightly flavor, with just a hint of sweetness. The European black currant, prized by the French who… Read More
Several friends, like you, have told me of recipes on this site that you’ve tried and enjoyed. Thank you, I love the feedback! One recipe, in particular, that I’ve received quite a bit of positive feedback about is my Mediterranean Farro Salad. It seems to have become a regular dish in many of your homes and I’ve been so… Read More
You know those times when you’ve got a hodgepodge of things in the refrigerator that need to be used ASAP, before they have to be thrown out? Well that’s how this salad was born. I had some greens (mainly arugula), cooked quinoa, parsley, and gorgeous little clusters of fresh currants from the farmers market. I decided to… Read More
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