Candied Orange Peels

My cooking philosophy has always been about minimizing waste in the kitchen. I assume it comes from my grandmother and mother’s frugal ways in the kitchen and I appreciate that their practices made an impact on me. Whether it’s using all of the vegetables (stems and leaves), saving peels for stock, or repurposing leftovers, I…

Rainbow Cauliflower Tacos with Cashew Cream

Do we really need another way to make cauliflower? Yes, yes we do! I got this idea from May I Have That Recipe because I liked the idea of using cashew cream on a taco and I loved the bright, beautiful colors. Although their recipe called for purple and yellow cauliflower (I could only find…

Vegetarian Tortilla Soup

In celebration of Cinco De Mayo, this vegetarian tortilla soup is packed with smokey flavor, spice, and crunch! Since you’re using lots of pantry ingredients, it’s convenient and quick to assemble. You can regulate the heat level with the amount of jalapeno pepper you add. I’m only using half but if you like it hot,…

Roasted Cabbage Wedges with Crispy Parmesan

I know! I know! Cabbage, really? Well, my prediction is that cabbage will be the new kale and lookout Brussels sprouts because this sweet and creamy roasted veggie is taking its well-deserved seat at the cruciferous table. Like kale and sprouts, it’s in the nutrient powerhouse family of cancer-fighting cruciferous veggies and we should all…

Make-Ahead Egg Sandwiches

A square egg sandwich? I love this shapely twist on an egg sandwich as well as the timesaving step of making several eggs a once. Simply combine eggs, water, and a dash of salt then bake in a square baking dish to produce four squares of soft, custard-like eggs. These squares are excellent for breakfast…

Pina Colada “Light” Cream

How frozen bananas transform into creamy, luscious, “ice cream” is simply magical! Use them to create your favorite ice cream flavors such as my favorite, Pina Colada. Whirl together canned pineapple, coconut, and frozen bananas for a deliciously creamy but much lighter version of ice cream. Don’t throw away those overripe bananas. Peel them and…

Mushroom Bourguignon

Bourguignon refers to a stew that is made with beef, braised in red wine. I came across this recipe from Melissa Clark at the nytimes.com and thought it was an interesting way to make a hearty stew without meat. Since the traditional dish gets its intense, savory flavor from beef, we’ll be using some vegetable…

Parmesan Crusted Smashed Potatoes with Fresh Herbs

Potatoes are so versatile and can be served with any meal. They can be baked, mashed, roasted, and made into a salad. These smashed and roasted potatoes topped with Parmesan and fresh herbs are my favorite way to eat them.

Power Tea

I call this my “Power Tea” because it gives me the power to say NO to diet coke. I was getting into a bad habit of drinking diet coke as a mid-morning pick-me-up. Since I’m not able to tolerate coffee, I was looking for a healthier caffeine solution and this antioxidant-rich tea was my answer!…

Baked Salmon with Dill and Ginger Citrus Salad

Fresh dill with salmon is a beautiful combo. Add the sweet and sour zing of ginger and citrus and you’ve got a winning dish. Baking the salmon at a low temperature allows time for the flavor of the dill to infuse into the salmon and keeps the salmon moist and flakey. Serve the salmon alongside…

Whole Grain Soda Bread

Many of us were baking bread in the early days of Covid but as we get back into life again, finding the time to bake bread from scratch is likely a distant memory. But not with soda bread! Soda bread gets its rise from baking soda, not yeast, so there’s no kneading and no waiting…