Strawberry Salad with Goldenberry Vinaigrette

Fresh Strawberry Salad with Goldenberry Vinaigrette

The Goldenberry is also referred to as the Peruvian Ground Cherry. Native to Peru, Columbia, and Ecuador and resembles a tomatillo due to its outer paper-like shell. Goldenberries are often used to make jams. They are also fantastic in salads with avocado and as a garnish for desserts. One of my favorite ways to use goldenberries is pureed with flavorful … [Read more...]

Sauteed Fiddlehead Ferns

Fiddlehead Ferns

Sauteed Fiddlehead Ferns Fiddlehead Ferns are the curled fronds of the young, firm fern plant and are usually harvested in the Spring. Common ferns are the Western Sword Fern, Lady Fern, Cinnamon Fern or Buckhorn Fern. Purchase fiddlehead ferns (also referred to as fiddleheads) from reputable sources as some may be toxic such as the Bracken Fern and the … [Read more...]

Arugula with Blood Orange Vinaigrette

Fresh Arugula

Arugula with Blood Orange Vinaigrette The primary orange of Italy, blood oranges are known for their deeply red hues and magnificent tart, yet sweet, flavor. In season primarily from December to March, in the United States, blood oranges are also available from November to May when they come from the state of California. Blood oranges are rich in … [Read more...]

Millet Kale Risotto

Millet Kale Risotto

Millet Kale Risotto Who says risotto can only be made with arborio rice? A cousin to quinoa, millet is a whole grain that is as versatile as quinoa and nearly as nutritious. Dense in minerals, rich in fiber, and not quite as nutty as quinoa, millet is second to quinoa only because it is not a complete protein. Don't let that scare you away from … [Read more...]

Breakfast Egg Bruschetta

Breakfast Egg Bruschetta

Breakfast Egg Bruschetta National Melba Toast Day was recently and Melba Toast is similar to crostini in that it is crisp, thinly sliced toast that is used as a base for all kinds of delicious toppings like cheese, pate, or to dip in soups. In honor of National Melba Toast Day, I recently explained the origin of Melba Toast on my Talk Radio show, The … [Read more...]

Russian Chicken Plov with Quinoa

Russian Chicken Quinoa Plov

Russian Chicken Plov with Quinoa Russian Plov is a hearty Russian dish commonly enjoyed with proteins like duck. In this version, I use two types of protein-rich and flavorful quinoa - red and white pre-washed quinoa - and a whole chicken. The chicken is braised with a blend of olive and canola oil, onions, and carrots and then layered with quinoa and … [Read more...]

Pineapple Butterfly with Brandied Wild Berries

Pineapple Butterfly with Brandied Wild Berries (Pineapple Papillon avec Brandies Baies Sauvages) Inspired my culinary stage with Master Chef Marc Meneau in Bourgogne, France, this dessert is simple an simply delicious. Pineapple is thinly sliced and trimmed into the shape of a butterfly wing. The pineapple slices are then grilled and served with … [Read more...]

Chicken Asparagus Bundles with Kale Pesto

Rolling the Chicken Asparagus Bundles

Chicken Asparagus Bundles with Kale Pesto A protein and nutrient-rich dish the whole family will love. Chicken is lightly pounded and seasoned then wrapped around asparagus and turnips or parsnips and served with an easy, homemade Kale Pesto. This dish gets its flavor from Italian-style seasoning, fresh oregano and thyme. Prep the bundles the day … [Read more...]