A Recipe for a Greek Salad with Kalamata Olive Dressing. Coming from an Italian-Greek family, I fondly remember childhood trips to Greek town in Chicago. We lived quite a distance from the city, so eating at the Parthenon in Greek town was always a special event. My favorite menu items included Greek chopped salad, avgolemono…
Peanut Butter and Jelly Ice Cream No Churn & Plant-Based Ice Cream A Bit of History It is really a toss up in my house who loves peanut butter more: me or our dog Chip. We both have developed super sonic hearing when it comes to the beautiful sound of the peanut butter jar opening….
A Recipe for Fennel, Pea, Green Garlic Pesto with a Mason Jar Salad. Maybe it’s because I always enjoyed chemistry in school and most wanted to go to to Hogwarts to have a wand and take Potions class; but I always love interesting combinations. (I also love the word amalgamations meaning the process of uniting)….
That’s a Wrap… Introduction: My latest CSA box contained a few heads of broccoli that I promptly stuffed in the back of my refrigerator. Broccoli is not one of the most sought after vegetables in my house. Pretty soon, ideas for the unused broccoli began percolating in the back of my mind. However, after I…
A Recipe for Fusion Tacos with Tomatillo Salsa, Roasted Sweet Potatoes, Sunchokes, and Kimchi. Taco night is always a huge hit at my house. My husband and I like spicy, flavorful food, while my children’s palates tend to prefer milder flavors. Tacos are a fun way to get creative with seasonal vegetables and everyone can…
A Recipe for Pine Nut Crepes with Date Syrup, Figs, Toasted Pine Nuts and Rosemary. Originating in Brittany, France crepes have been consumed since the 13th century! Historians believe that crepes made their debut after the Crusaders introduced buckwheat flour to France. Sweet crepes are typically made with a wheat flour, while savory crepes contain…
A Recipe for Dill, Mint, Pistachio Pesto served over a medley of spring vegetables; raw fennel, roasted cauliflower, baby beets, and asparagus topped with pea shoot tendrils. I love making pesto because it is so versatile. Pesto can be made with any herb, nut, or green leafy thing you can think of. The variations don’t…
One-Bowl Vegan Chocolate Chip Cookie Bars with a little bit of everything and limitless possibilities! A Bit of History: There is something about the smell of freshly baked chocolate chip cookies that is so comforting. Whenever I would drive home from college, my mom would always have a batch waiting. It was a good thing…
A Hot Mess… A Bit of History: In Italian, the word puttana literally means whore. The origins of puttanesca sauce are debatable. Historians cannot quite agree if the sauce had its spicy beginnings in the Spanish brothels (due to its name) or accidentally invented one night at Ischia restaurant in the 1950s. Either way, I…
A Recipe for Hot Honey Roasted Parsnips with a Creamy Garlic Horseradish Dip. It’s getting to the end of winter root vegetable season in South Carolina, and I have been racking my brain for creative ways to prepare and serve them! I stumbled across a bottle of Red Clay Barrel Aged Hot Habanero Honey in…