Tuesday, April 27, 2021

Crispy Potato Veggie Melt

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Crispy bottom, creamy middle, gooey top, that’s why you should always throw in a few extra potatoes for later in the week when you’re making...
Monday, April 19, 2021

Carrot Ginger Dressing

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It was incredibly difficult to hide my emotions when I saw my first bag of local spinach at the market last week, big thanks to those that h...
Monday, April 12, 2021

Bacon and Pea Pasta

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  This pasta is reason enough to always have bacon and peas in your freezer. Cut a half pound of bacon into quarter inch slices and sauté ...
Monday, April 5, 2021

Maple Soy Glazed Salmon

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  Maple syrup and mud, must be spring. Time to lighten things up in the kitchen, stew and casserole season is over. In a small bowl, stir ...
Monday, March 29, 2021

Fennel Avocado Salad

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One fennel, one avocado, and half a lemon…that’s about all this super satisfying salad takes. A firm, barely ripe avocado will work best. ...
Tuesday, March 23, 2021

Polenta with Mushrooms and Arugula Puree

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  I like my polenta soupy, think cream of wheat consistency. So, for a cup of polenta, ignore what the directions on the package say and use...
Tuesday, March 16, 2021

White Bean Garlic Soup

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  Dry beans are best as the water you boil them in makes for the richest broth. But canned beans are still good, just make sure you strain t...
Monday, March 8, 2021

Miso Cod

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You’re going to be very surprised how easily this miso butter can turn a plain piece of baked cod into something worthy of dinner guests…som...
Thursday, March 4, 2021

Chili Crisp

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  If you haven’t yet jumped on the chili crisp rage, get ready to be blown away.   It’s so addictive you’ll want to put it on everything. It...
Monday, February 22, 2021

Brussel Sprouts with Lemon Breadcrumbs

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  Ten minutes is all this one takes...and it will soon be your new favorite way to cook Brussel sprouts.   Set a non-stick pan over medium...
Monday, February 15, 2021

Wilted Kale and Garlic

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Keeping it real simple this week, which a lot of time is the best way to do it. Devein and coarsely chop some kale, figure about two stems...
Tuesday, February 9, 2021

Braised Gochujang St. Louis Ribs

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These St. Louis style ribs only took an hour of stove top braising, and the meat was falling off of the bone. Cut the rack up into pieces of...