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Monthly Archives: August 2013
This recipe is a variation of one my mother used to make often when I was a child. This type of vegetable “caviar” — which can be enjoyed as a dip, chunky spread, or topping — is common to Mediterranean … Continue reading
At first, packing a gluten-free, anti-inflammatory camp pantry for a week-long camping trip in Minnesota seemed a bit daunting. Then I really thought about it, and realized that a lot of what we eat translates fairly well to cooking over … Continue reading
Mmm, pesto! I’ve sung its praises before, but I really have yet to exhaust its culinary potential. Here, it adds flavor and a nutritional boost to brown rice stuffed portobello mushrooms. The protein-rich cashew cream sauce rounds out this dish, … Continue reading