Recipes

Paleo Pumpkin Muffins

My dog and I are going to a birthday party and we’re in charge of bringing dog-friendly muffins for the dogs in attendance. Awhile back I made Paleo pumpkin bread that was yummy for humans as well as for dogs, so I’ve modified the recipe 

Duck Tacos

In the mood for tacos but without the usual ingredients, I had to get clever with what was on hand. While not a fan of ground meat per se, I had happily discovered ground duck is not the cardboard-y meat I expected, so I had 

Shrimp with Vegetables

This dish is fresh, colorful and flavorful: zoodles topped with jumbo shrimp, bok choy and kumquats sautéed in sesame oil, and blue cheese crumbles. (This would also be delicious served over cauliflower “rice” risotto). INGREDIENTS 1 zucchini 2 baby bok choy 6 kumquats Blue cheese 

Sous Vide Limoncello

Limoncello, a refreshing Italian digestif, is super easy to make. This sous vide version takes just two hours instead of the 6 to 8 weeks it normally takes to make this delicious beverage! INGREDIENTS 2 oz. organic turbinado sugar (4 Tb.) 3 organic lemons (rind 

Homemade Vanilla Extract

Homemade vanilla extract is prized for its rich, complex flavor and incredibly smooth aroma, there simply is no substitute. Take your baking to new heights with this super easy recipe. What makes homemade vanilla extract so much better than ‘store bought’? First, you have control 

Oven-Roasted Acorn Squash

Growing up, my mom prepared acorn squash by cutting them in half, scooping out the seeds, and placing them cut side down in a baking pan, then added water halfway up the sides of the squash. For the last 10 minutes of baking, she turned 

Balsamic Tomato Jam

Turn your summer tomatoes into an easy, sweet-and-savory tomato jam perfect for marinades, dips, and toast. You need sugar for the kind of gooey, sticky quality we associate with jam; otherwise, all you’re producing is a tomato sauce. You need an acid such as balsamic vinegar 

Oven-Roasted Turnips with Cinnamon

Fresh from the Farmer’s market, Baby Pink turnips from River Run Farm! Harvested younger than the more common purple-top turnip, they are a delicious variety with a mild and sweet flavor. Baby Pink turnips, Brassica rapa, are members of the Crucifera family. The exterior color 

Provençal Vegetable Gratin (Tian)

Tian is a type of gratin, typically vegetables baked in an earthenware dish. (The word “tian” also refers to the earthenware dish itself.) This classic Provençal version is made with alternating rows of sliced zucchini, eggplant, tomato, and sweet yellow onion. The flavors meld as 

Paleo Pumpkin Bread (& Dog Treats)

My dog, Coco Chanel, is nearly five years old. Since she was about three months old, she has been very sick. It took two years to figure out she was suffering from IBD (among other issues) and food seemed to be the trigger. I ultimately 

Scallops Gratin

Sea scallops, saffron, creme fraiche, and zucchini – yum – what a fab combo! This gratin is quick, tasty and wildly versatile. INGREDIENTS 6-8 sea scallops 1/4+ cup creme fraiche Pinch of saffron threads Lemon or orange zest Sea salt 1-2 zucchini Hazelnut meal (or 

Asparagus-Leek Crustless Quiche

I love spring when lovely green veggies are finally showing up in the market as a nice alternative to winter’s root vegetables. Springtime is the perfect time for preparing a quiche (or fritatta) and since I am not a fan of pie crust, I have made a crustless asparagus-leek quiche. You can certainly 

Reverse Seared Steak

My son was coaching me on how to cook a reverse sear a steak, it sounded intriguing so I decided to give it a try. I’m not sure what cut of steak I used; it was some large cut of beef I purchased at Costco, sliced into serving 

Roasted Beets and Roots with Blood Orange

I roasted two colors of beets with a couple other favorite root vegetables. To add a nice citrus flavor, I used a blood orange infused olive oil, although unflavored oil would work fine. I also added a liberal splash of white balsamic – a citrus infused vinegar would work great in lieu of flavored 

“Riced” Cauliflower

Cauliflower “rice” has a texture very similar to regular white rice, has a very mellow flavor, and mixes well in dishes that typically use rice. The key to a good cauliflower rice is to cook it just enough so that the cauliflower is tender but