Red Pozole

When I think of Mexican soups, pozole always comes to mind. Plumped corn in an onion chile broth is hard to beat. Add to that tostadas, limes, fresh radish and cabbage, and it goes over-the-top good. It’s a celebration food popular all over Mexico and the American Southwest, but pozole has a sordid history. According […]

Bitter Garlic Quinoa Risotto

I created this recipe for a quinoa class because I wanted to experiment with adding some dark flavors to quinoa. To achieve those dark flavors, I created a broth made from caramelized, bitter garlic. The flavor is intense, off the beaten path, and delicious. Keep in mind, this is not a real rissoto, but it’s cooked […]

Apple Blackberry Dessert Polenta

I created this dessert as part of a challenge to myself to find a way to new way to use polenta in one of my classes. I had a ton of it sitting around and wanted to do something unexpected with it. Thus, dessert polenta was born. It’s a little sweet, but not overly sweet, […]

Salted Caramel Coffee Syrup

More and more I love making my own coffee at home. This is partially because I have a horrible makeup habit, and that money needs to come from somewhere. I take that money I used to spend on Starbucks three or four times a week and funnel that elsewhere. The problem with Starbucks is that […]

Strawberry Shortcake Oatmeal

I am someone who loves big taste. I enjoy things that taste like they have a ton of calories – but don’t. I also hate artificial flavors and sweeteners. This is a recipe that tastes amazing with big rich flavors, however is low calorie and healthy. When I feel like being a little decadent I […]

Olive Potato Salad

There is so much about this salad that I love, a lot! The saltiness of the olives and capers is delicious, but best of all is the dressing. By using dark molasses as a touch of sweetener, you are adding a huge depth of unexpected flavor. The creaminess of the potatoes with the crunch of […]

Coconut Berry Refresher

  In the picture you see, I used a combination of strawberries and rosemary. I also like blueberries with rosemary, strawberries with basil, strawberries with mint, blackberries with thyme… really the combinations are so limitless! This comes together in no time, is low calorie and yet is a nice decadent treat. Think about serving this […]

Chickpea Pancakes with Zucchini and Garlic

These delicious chickpea pancakes are based on thinner Indian crepes called pudla and are perfect for breakfast or lunch. They’re easy to make and gluten-free and you can fill them with a variety of ingredients. The key to getting these to come out properly is to control the heat of the pan and get your flipping […]

Chard and Zucchini in White Bean Sauce

The sauce is based on a white bean pizza sauce found in Tuscany, but I figured it would go just as well with sautéed zucchini and stewed greens. Make sure to cook the zucchini and greens separate so the texture comes out right and if you forgo the water in the recipe, you can use […]

Guacamole Tacos, from Vegan Tacos

Guacamole tacos are incredibly popular in Mexico and in my home. They are easy to make and highly addictive. I think it’s the very warm, satisfying feeling of the fresh tortilla coupled with creamy avocado. Even without the toppings, they are delicious. With them, these tacos become lively with lots of heat from the salsa […]