This is the best time of year to make a traditional Greek salad, so if you're looking for your next salad, this is it my friends. All of the ingredients are in season at their peak flavor, and easily found at grocery stores and Farmers Markets. For bonus points, this might also be one of the easiest salads you'll make this year - and for the win, one of your most popular. Seriously. Make it for dinner, a pot luck, or a picnic. It travels well and is best made a little ahead of time. (And if ...
Balsamic Roasted Brussels Sprouts & Onions with Eggs
I have a new focus on my diet. Let's call it Keto-tarian. As a mostly (wimpy) vegetarian, I get protein from legumes, eggs, occasionally tofu, and dairy. And I eat some fish, particularly when I eat out. But I also eat a lot of carbs in the form of bread, pasta, and whole grains. Whole grains have a great nutrition package, and the carbs are complex, but they're still carbs. So for the record, I still eat them, but am dramatically reducing other carbs. Or ...
Green Bean Casserole (Vegetarian Keto Low-Carb)
If you've ever attended a Thanksgiving dinner anytime in the past 50 years, chances are you had a green bean casserole topped with Crispy Fried Onions. But have you eaten a version that's keto-friendly? The answer is - you probably have if it didn't include Campbell's Cream of Mushroom soup (sorry, Campbell's). Does that surprise you? It did me. First, a little history... Dorcas Reilly created this classic holiday dish in 1955 when she was working in the Home Economics Department of Campbell's ...
Grilled Vegetable Skewers over Zoodles | #ProgressiveEats
I'm trying hard to go low-ish carb, swapping cauliflower rice for, well, regular rice, and spiralized zucchini for pasta. These grilled vegetable skewers of halloumi, peppers, tomatoes, zucchini, potatoes and onions over zoodles is a perfect example of my dinner. It's not Whole30, but I think of it as Whole30-Lite. Or maybe Whole29. And this dish was uber-easy, one of my new meal requirements. It looks a lot more complicated than it is. Your first question might be - what the heck ...
Vegan Barley Soup with Potatoes, Lime, and Mint
Years ago, I went through an intensive docent training to lead tours at a nearby Audubon ranch where egrets historically nest. If you haven't seen it for yourself, I'm here to tell you it's very moving to watch eggs suddenly appear on top of tall trees and hatch, followed by squawking open mouths, and weeks later witness awkward, tentative fledglings learn to fly with their new wispy feathers. Our training lasted for several months while we learned about snakes (which, for the record, still ...
Lobster and Crab Chowder
After living in the Bay Area for 30 years, we're moving this month. We still need to sell the house – that’ll happen in the spring - but we officially hit the road, with cars packed to the roof, for Lake Tahoe’s snow country this week. It's only 3 1/2 hours away (if all goes well with traffic, which rarely happens unless it's 2 AM), but we’re shaking up our lives in a big way. There's a lot to love in Tahoe. My husband and I both enjoy the snow, and Rika (our mini-labradoodle) is nothing short ...
Best Ever Braised Cabbage
This little braised cabbage recipe is a huge winner you'll want in your back pocket as we roll into the comfort food months of the year. Cabbage is an unsung hero. And braised cabbage is a star. First of all, cabbage marries well with a wide range of ingredients. If you think about it, it's popular in both German and Asian dishes, which are extremely different from each other. Second, it fits into any budget. And lastly, it's can be eaten raw in slaws and salads, and also lends ...
Spiralized Sweet Potatoes and Apples with Dates
October 1 is World Vegetarian Day, which kicks off Vegetarian Awareness Month. When it was created in 1977, vegetarianism was still a fringe thing. Today, 40 years later, vegetarian diets are mainstream. Most restaurants across the country offer vegetarian options on their menus, and grocery stores pack their shelves with packaged quinoa dinners, multiple brands of tofu, and other soy-based meat substitutes. In honor of Vegetarian Awareness Month, October is a great time to think ...
Italian Chickpea Stew with Swiss Chard
After a busy summer, I'm looking forward to autumn - and yes, even winter. Bring it on, cold and blustery weather! I'm ready for rainy days where I have the perfect excuse to stay home with a good book. I want to have nothing more pressing to do than search for seemingly identical pieces to complete a puzzle in front of the fireplace, while snow falls and drifts up to the windows. And eat soup. Bowls of steaming, hearty soup loaded with vegetables and beans, topped with cheese, and finished ...
Grilled Fattoush Salad
Grilled fattoush salad with grilled peppers and zucchini, tossed with tomatoes, cucumbers, green onions, and chickpeas dressed in buttermilk-yogurt dressing. I attended The Yoga Expo this past weekend in Santa Clara. It's a big yoga and meditation day traveling around the country, with a stop scheduled for Vancouver, BC as well. There are also exhibitors for everything from crystals to homeopathy and juices in a pill form. If you decide to go to one of them, and I do recommend ...
Zucchini and Summer Squash Tart with Corn and Mozzarella
Zucchini and summer squash tart with corn and mozzarella, topped with slivers of mint and basil. At this point in my life, a scattering of my friends have one parent still living, but most of us have trudged down the path of losing both parents. So when I heard that the 90+ year-old parents of a neighbor-friend of ours, Mary, were zipping up to the Lake for a short weekend visit from the wine country, I wanted them all to come to dinner. Once their arrival time drew near, I started to ...
Jordanian Matabaqa.. Layered Onion Bread
Secret Recipe Club time, with a traditional Middle Eastern layered onion bread! Oh my gosh you guys. This bread is so good. I've been on a bread kick lately, so as soon as I got my Secret Recipe Club assignment this month, I headed straight for my secret blog’s breads. Wait. Let's back up a bit. For the uninitiated, The Secret Recipe Club is a group of around 100 food bloggers, separated into three smaller blogging groups, each of which post at different times of the month. Every month, we’re ...
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