This Meyer lemon dressing is wonderful with any leafy green, good on fish…even chicken. It makes a great dipping sauce, and I’ve even put a dollop on hard-boiled eggs.
Creamy Meyer Lemon Dressing
Yield: 1-1/3 cups / 10 servings of 2 tablespoons each
2 tablespoons finely diced shallot
1/8 to 1/4 teaspoon sea salt, to taste
1/4 cup freshly squeezed … Read more
Green Goddess is a California classic. It makes a great dip for veggies and a wonderful dressing for hearty greens like kale, romaine hearts, iceberg lettuce chunks, and endive. It will smother delicate salad greens.
Green Goddess Dressing
Yield: Makes a little more than 1 1/2 cups / 12 servings of 2 tablespoons each
1 cup parsley leaves
1 cup … Read more
Let’s face it: drinking 8-10 cups of water a day can get just the tiniest bit boring. Infusing water with fruits, veggies, and/or herbs really helps. Try using an infuser water bottle, or make up a big infusion-pitcher and keep it in the refrigerator for a day’s worth of tastiness 🙂
Here are some infused-water ideas to get you … Read more
My sweetie and I were talking about core kitchen tools the other evening (yes, we do that sort of thing). Anyway, we were talking about early French cooking and our own early college-days kitchens, whittling down the list to an absolutely necessary, bare bones list. If you could see our kitchen, you’d know how hilarious this concept is…it’s a walking … Read more
Fresh, nutrionally-dense foods have the power to not just taste delicious, but heal, nourish, and balance us. Some of these foods will only be appropriate when you’re at your target weight and are no longer radically limiting your carb intake. This is a work in progress…and just my opinion. Your ideas about health and nutrition may be very different…and that’s … Read more
This deceptively simple salad bursts with fresh, bright flavors. My local market carries it, but it’s easy and economical to make at home. I admit: I’m addicted to this stuff!
2 cups of kale, trimmed to just the curly bits
1 large sliced red onion, cut into short slivers (about 1 oz)
1/3 cup bean sprouts
Garnish: sesame seeds … Read more