All posts in mains

farmhouse salad with wheat beer vinaigrette.

farmhouse salad with wheat beer vinaigrette.

Where. Have. I been?

Well, friends, I’ll tell you; I didn’t drop off the face of the planet, however; I did leave my home state for a 2-week stint in central Florida to assist in a dual move, which felt sort of like leaving the planet. My sweet grandparents moved into a sassy independent living community (because they’re still mega-sassy) while my mother silmuntaenously moved into her new house.

I saw the beach twice.

I did quite a bit of sweating not on the beach.

I missed you.  Continue reading →

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Feast magazine feature article: Taste of the Exotic.

feast magazine, april 2015 feature: taste of the exotic.

I think I’m going to let the article speak (mostly) for itself this time (a cruel lie: I ended up with many words); I worked hard on it, and the finished product came out beautifully in both the pages of the magazine as well as online, and I’d like you to see it. I’m going to talk about the recipes in a different way than I usually do; break them out (and down) a little bit. Continue reading →

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feast magazine, april 2015: bitter greens salad with grape molasses-rosemary vinaigrette and grape molasses-candied walnuts.

Feast Magazine, April 2015: bitter greens salad with grape molasses-rosemary vinaigrette and grape molasses-candied walnuts.

Because making recipe titles a paragraph long is what I do, and I do it well.

 I really liked Elizabeth’s comment last round about locating ingredients; so much so that I thought I’d start formatting these a little differently to help out. It’s my mission in the column to unearth unusual ingredients and give you ideas for how to work with it, but I’d also like you to be able to find it. Some months are easy; I have one coming up that I see all the time – in small bins – at grocery stores everywhere, but others require more effort, an online order, or a special trip.

Continue reading →

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feast magazine, march 2015: rainbow noodle bowl with amaranth leaves and spicy peanut dressing.

rainbow noodle salad with amaranth leaves and spicy peanut dressing.

No pig parts this month! In Feast Magazine’s March 2015 edition, I’m highlighting an ingredient which is both massively underused and phenomenally good for you: amaranth leaves. I celebrate them (because you should celebrate them) by throwing them into this Rainbow Noodle Bowl with Spicy Peanut Dressing. 

So, amaranth…sound familiar? We all know the grain by now, and you see it everywhere, happily parked next to the quinoa and farro and all the other oh-so-trendy grains, but what about the plant they came from? It deserves a little love…frankly, it deserves a LOT of love. And i’m not quite sure why it’s not getting it: amaranth leaves are a treasure trove of vitamins and minerals…total powerhouse greens. Their flavor is as smooth as spinach: mild, with a subtle earthiness, way more tame than kale or collards. Plus, they’re hearty and basically grow all year round. So what gives? Why no amaranth leaf love? Continue reading →

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charred bean sprout salad + marinated baked tofu (but you can use chicken, haters).

charred bean sprout salad with marinated baked tofu.

So, you remember when I was all, “New Year YEAH! Totally going to post more often” and you were all “YEAH can’t wait!” and then I was all

(crickets chirping)

(a lone tumbleweed drifts by)

YEAH! That was more than a week ago, people. I rock hard at New Year’s resolutions, do I not? Hopefully you’re doing just as swimmingly with yours. Continue reading →

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copycat Panera turkey-cranberry flatbread sandwich.

copycat panera turkey cranberry flatbread sandwich.

In about 48 hours, you’ll feel a rumbling under your feet. That rumble? It’ll be every food blogger based in the U.S. trashing their pumpkin stuff in favor of Thanksgiving recipes. Canadians and beyond tolerate this only because mostly of the recipes we crank out transcend Thanksgiving and manage to be useful for wintertime meals; thanks, Rest of the World. We’ll be back on the same page  on or about November 28th. Continue reading →

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mediterranean turkey + spinach mini burgers.

mediterranean turkey + spinach mini burgers.

Remember how I told you that I’d give you another thing you could use your Greek dressing with? It’s these very small turkey burgers.

And don’t worry, you’re not seeing things: those burgers are green, because they’re made with a combination of spinach and turkey. Does that sound weird? Maybe, but they’re really good and actually pretty healthy for you: they come from everyone’s favorite Gwyneth Paltrow cookbook, It’s All Good. You know I love this cookbook too, almost as much as I love cookies. Continue reading →

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feast magazine, february 2014 [part one]: black walnuts.

black walnuts.

So: black walnuts, otherwise known as the nut I was tasked with creating recipes around for this month’s Feast magazine: let’s talk about them. When I was asked to do a feature article on black walnuts, I was obviously elated: me? write a feature? Yes, please: I would love that. I am honored. I am utterly geeked out by your request yes I will do it. But then it dawned on me: black walnuts?

I know nothing about black walnuts.

Now, you could argue here that my entire columnist life is centered around ingredients I largely know nothing about until I work with them for the magazine, but that’s 1 recipe: this time, they were asking for a full writeup and 6-7 recipes. Add to that the direction to balance sweet to savory and make it all winter-centric, and you get one nervous writer.

Continue reading →

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three-cheese asparagus pizza with lemon.

three-cheese asparagus pizza.

You want to make a 3-year-old’s (food) dreams come true? Okay, cupcakes, but also, let them make their own pizza and then eat it. I don’t know about other 3-year-olds, but the one I belong to loves it when she gets to assist in food preparation, especially when the outcome is one of the two things I mentioned above. And honestly, the same thing probably holds true for most of the adults among us as well. Continue reading →

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individual winter root vegetable souffles.

winter root vegetable souffles.

The one thing I’ve noticed since I started writing for Feast is that I look at the magazine from a different perspective than I used to. Unavoidable, perhaps, because now I know them and talk to them, and they’re real people to me, whereas before they existed only in the abstract. So the magazine, for me, has become a way to see what all the other kids’ assignments were for that month. When it comes out, I look through it to see what everyone did, and how it all came together into one finished piece. On one hand, it’s a cool perspective to have, because you get to see people’s work more as an extension of who they are, and as a way of getting to know them. The downside of this is that I don’t ever seem to just thumb through it like I used to, seeking out what I may like to make from the plethora of recipes showcased each month. I miss doing that. Continue reading →

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