Pesto – from the Italian word pestare…to pound or crush (which is how it is typically made) – is a powerfully good thing. While the original is a mélange of garlic, basil, pine nuts, cheese, olive oil, pesto can be made with just about any fresh, leafy herbs and raw nuts. Italian parsley, shelled pistachios,and roasted … Continued
Some days I don’t feel like cooking. At. All. You probably know the days – the ones when you’re tired, it’s hot, and you lack motivation to do anything in the kitchen that will take much effort, but you also want to eat something that is relatively healthy and light. Today was one of those … Continued
My first recipe experiments were in a shared dorm hall kitchen during my freshman year of college. Unfortunately, those meals were mostly forgettable. What I do remember is that my neighbor, homesick for her native Korea, thought I made the perfect taste-tester. She would cook dishes that were unfamiliar and exotic to my rural Utah … Continued
My husband and I have a Monday-evening ritual that involves cooking up the same thing each week and tuning in to the latest episode of House. It’s not exciting. In fact, it is completely comfortable and relaxed – a way of easing back into the week. But, it is something we both look forward to. … Continued
I teach a class called Friday Night Fridge Finds on ChefHangout.com. The premise behind it is that we – people in general – often wind up at the end of the week without much food in the fridge or motivation to cook, but we can still come up with a healthy, tasty, and easy-to-prepare meal. … Continued
When I’m in the mood for something filling but not heavy, tasty but healthy, I turn to rice bowls. They are the perfect gluten-free easy meal.
I believe that snacks or small meals should be quick to prepare and easy to grab on the go. Even when you can’t have gluten or dairy. Here are some allergen-friendly, mostly-healthy, and easy snack ideas that I rely on when I need a quick bite or need to pack something to go.
This light summer salad uses seasonal nectarines, sprouts, and greens, along with rich avocados and pistachios and a spritz of zesty balsamic vinaigrette. It is easy to make, refreshing to eat, and does not have gluten or dairy to weigh it down.
I sometimes think that leftovers get a bad rap. But, leftovers offer such promise, especially for those of us who struggle to find time to make food that is gluten-free, dairy-free, or free of other allergens. Leftovers – whether truly left over or intentionally prepared as extras – are a great way to save time, save money, and stay healthy.
I bought some kale the other day thinking I would make soup out of it. While it still feels like winter where I live, it is June and a light pasta dish sounded like a better way to use these lovely greens. The dish is simple, a great way to get your greens, and you can easily add other ingredients to the recipe to suit your tastes or turn it into a heartier meal.
