I was very fortunate this month to be invited to attend a women’s leadership retreat in Sundance, Utah. Not only was the name special – Chocolate Villa – the experience was unforgettable. There was some business (I am also a consultant and trainer when I’m not playing in the kitchen) but also some pleasure…especially early … Continued
Many moons ago, when gluten and dairy were not an issue for me, I used to love making a chili cheddar pasta dish I’d found in Cooking Light. It was awesome – filled with noodles, milk, butter, and cheese. But, alas, no more. As I transitioned to a whole foods way of cooking, I … Continued
As a kid, I hated meatloaf. I think it was the ketchup. I had a bad experience with it and avoided it well into my 20s. Unfortunately, it meant I never developed a taste for dishes that included it. This week, I decided to test my taste buds and pulled out an old copy of … Continued
Cubes of pork shoulder marinated over-night in milk and quartered oranges. A 5-gallon pot with pounds of lard and the pork chunks heated to the brink of boiling, and stirred every so often by a 3-foot, home-made wooden paddle. Pork that is extremely tender, has a slight crisp to the outside, and can easily broken … Continued
Well, it’s that time of year again – cooler weather, celebration, and that feeling of dread that so many of us feel when faced with big holiday gatherings full of social pressure and off-limit foods at every turn. Here are the strategies I’ll be using this year, along with other ideas for having an amazingly filling holiday that honors your food constraints and choices.
This recipe is the ultimate in sog-free lasagna, not to mention gluten-free and dairy-free. It is jam-packed with garden-fresh vegetables and some brined olives and artichokes for extra flavor. Make it vegetarian (or not), and serve up dinner for a crowd or have lunchtime leftovers.
Monster soup is perfect for a family get-together or a Sunday-night football potluck. Serve it up with some hot cornbread, and anything else that strikes your fancy.
A Belize-inspired vegetarian side dish of coconut rice with the tropical flavors of cashews and pineapple.
Fresh roasted corn and heirloom cherry and pear tomatoes add color and sweetness to this Roasted Corn Quinoa Salad
Whether it’s book club, dinner with friends, or Sunday brunch, my Triple-Corn Corn Bread recipe is a great side-dish for entertaining. If you are a host looking for a bread recipe that accommodates guests with food sensitivities, a guest hoping to expand the dinner options, or some combination of the above, consider adding this corn bread recipe to your repertoire.
