I did a little unplanned experiment recently. Starting talking about my quest to find the best way to cook tempeh. My friends are used to me giving a rundown of what I made last night or what I’m making for the next 3 days. I talk ingredients and method and wait to see if itContinue reading “Finding A Way to Love Tempeh”
Salty, chewy prosciutto pairs perfectly with golden beets and a dollop of sweet ricotta.
A fabulous vegetarian recipe for baked cauliflower and quinoa meatballs in coconut turmeric sauce.
This recipe is my twist on Food Network Magazine’s Tequila-Chicken Fettucine using Captain Morgan Spiced Rum and shrimp instead. My version is more boozy. The heavy cream makes it just rich enough without being thick. Serve with crusty bread.
The frittata that started it all! Light and fluffy with a touch of sweetness from the corn milk. An excellent use of fresh herbs. Serve with your favorite artisanal toast for breakfast or with a salad and glass of white wine for dinner.