Purple sweet potatoes are just beautiful. I grew up with white potatoes in my potato salad. The orange version ruled my childhood. It wasn’t until I was a full grown adult that I discovered the purple sweet potato. I’ve been getting groceries delivered for a while but last week I went out to shop. I always get excited … Read More
Broccolini sounds like a cute baby broccoli. But it’s not. It is actually a cross between broccoli and Chinese broccoli. Chinese broccoli is also known as Gai Lan. I became a fan of Gai Lan after spending time at the Stone Barns Center for Food and Agriculture. You might recall that those folks inspired me to create a … Read More
Polenta. I like saying the word. PO-lenta sounds like poor lentils. Not too far fetched since this was originally a dish for the poor. This included the working class and farmers. Known as Italian grits, and made popular in Northern Italy, you can now find them around the world. Traditional polenta can cook slowly and for a long … Read More
Brussels sprouts are not the most hated vegetable in America. They are the most hated right behind turnips, beets and radishes. Shocking right? I am a skeptic too! I’m not the only one who grew up hating sprouts. But I can’t honestly tell you why. My mom never made them. I think it I picked up the idea … Read More
Candied yams on the table is a nod to soul food at its best. I have seen the battle for the yummy and it’s no joke! Everyone has their reason for loving this sugary side dish. For me, it’s the way the butter meets the brown sugar. This is one of those sides that can actually become the … Read More
Did you grow up with the cylinder of cranberry sauce on the table at Thanksgiving or Christmas? It wiggled like an older version of jello. I loved that it was all at once tangy and sweet. We used to slice it according to the lines on it from being in the can forever. It was tradition. We knew … Read More
Do people say bow tie pasta because it’s easier to say than farfalle pasta? I love that farfalle means butterfly in Italian. This is one of my favorite pastas to use when making a salad. It’s just so pretty! I was inspired to create this dish while attending a birthday party. One of the guests arrived with a … Read More
Roasted carrots are on my plate at least twice a week. I love how the heat of the oven brings out all of the flavor with very little effort. Before I started exploring plant-based nutrition, I was a shredded carrot girl. There would be just enough added to a salad to make it look interesting. Learning how to … Read More