Hail Kale Caesar Salad Recipe

Kale Caesar Salad

I have become a massive fan of kale… I do feel like I’m in a herd of sheep following the trend, but it is pretty healthy and can be incredibly tasty. Up until recently, I roasted kale as well as tossed it into soups but Kale Caesar Salad was the first raw recipe I embraced. This version originally came from Alton Brown but I’ve altered it generously to make it a bit more healthy and more pungent.

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Daily Meal’s best 101 restaurants in America

Daily Meal Logo

The Daily Meal has published their 2014 best 101 restaurants in the country. Created by 100 different judges from food critics to food writers, this list pretty efficiently narrows down the go-to culinary geniuses in this land of ours. I found it so thorough that I had to publish at least the top 20.

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Awesome recipe: Brown rice salad with chicken, feta and mint

Brown Rice Salad

Adapted from a recipe in a magazine read so long ago I can’t remember, this mega healthy salad will stave off hunger for hours. The whole grains in brown rice, combined with the protein in the chicken, digest slowly so you’ll feel fuller, longer. And it’s unbelievably tasty, I might add. It even gets better overnight, as the dressing spreads its deliciousness throughout the ingredients. It does take about 45 minutes to make so be patient — it’s seriously worth it. Or make it on Sunday and take this for lunch for two days. You can make this vegetarian by eliminating the chicken and adding another can of chickpeas.

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Food and wine pairing heaven: Sweet Vouvray and blue cheese

Foreau Demi Sec 2011

Some wines are for everyday… you knock them back without a care or thought. Those are freeing and ephemeral days. But then, there are wines that give pause… stay in your memory like your first dance with a sweetie. They grab you and hang on for the ride. I recently experienced a sexy slow dance . Tasted back in November, I still remember the wine’s sensations and flavors. But not necessarily when I drank it alone — it’s really too sweet for my palate. But when I paired it with some salty, creamy, thick-veined blue cheese, it transformed. My tweet read: “Blue cheese + Foreau Demi Sec is freakin’ unbelievable”. Not sure I need to say more.

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Fruits and veggies: Buy organic or not? The dirty dozen

Fresh Fruits and Vegetables

My husband and I “went organic” many years ago, figuring that — assuming all the research is correct — spending more money now is better than spending money in the hospital later. Eating real food is way more fun than “eating” from a tube, right? And tastier, I might add. Whether you espouse the “pesticides and fungicides suck” attitude or not, non-profit organizations like the Environmental Working Group have assembled a tome of evidence that recommends staying away from the chemical residue on food. But a huge factor that keeps people from buying organic fruits and vegetables is the higher price. It’s not the farmer’s fault — they have to spend more producing the food so they pass on the added cost to the customer. Although not all conventionally-farmed fruits and vegetables are slathered in chemical residue, there are some worst offenders. To keep track of the pesticides levels on a myriad of fresh food, I recommend a free app called Harvest but here’s a short list of those that should always be purchased from the organic section.

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Recipe: Roasted Brussels Sprouts with Bacon (mmm, bacon)

Roasted Brussels Sprouts

Even as a adult, Roasted Brussels SproutsI hated these little cabbages. Until a friend brought a batch of roasted brussels sprouts over to our house. Now I’m addicted. The act of roasting concentrates the flavor and natural sugars in any vegetables so they emerge from the oven crusty and full of goodness. Recipes works well with broccoli and cauliflower too. Leftovers reheat really well too. And, well, bacon makes everything better!

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Warming winter (or summer) stew: Simmered rosemary-scented lentils


Lentils, a dried legume loaded with nutrition, come in a variety of forms. The most commonly found are the brown ones but you can also find them in pink and green. Oddly enough, the humble brown ones have the most to offer the human body — 18 grams of protein and boat loads of fiber. They’re super easy to cook too– not requiring an overnight soak like most other dried beans. This lentil recipe — ideally cooked using brown lentils — can be made vegetarian by substituting a rich vegetable broth instead of chicken. About 5 minutes before they’re fully cooked, you can add all sorts of ingredients like 1 Tablespoon of fresh herbs (try arugula!), 1 cup of chopped, cooked chicken sausage (like Aidell’s), bite-sized pieces of rotisserie chicken and any other leftovers. But you don’t need to add anything at all.

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Vegetable Recipe: Curry scented roasted cauliflower

Roasted curry cauliflower

For the past five years, I’ve been on a crusade. Not of a violent nature but one a little more serene – incorporating a wider variety of vegetables onto my daily plate. I say crusade since, at the beginning, it was a forceful act. Like many Americans, eating vegetables didn’t always come naturally to me. My parents were (and continue to be) explorers of new food, so when I was kid we grew tomatoes, made yogurt and sprouted mung beans at our house. It wasn’t always pretty – think scrambled eggs with bean sprouts which remain truly disgusting to me – but they instilled a hunger for novel fare. When I became a chef, that exploration continued but I confess my personal veggie repertoire remained fairly limited. It wasn’t until I had to change my diet to fit into my clothes that I truly started traveling the greener side of the protein. And so it began. The bi-weekly co-op veggie box nudged me to beets, bok choy, Swiss chard and the humble cauliflower. I loathed this white wonder every time Mom dropped it in front of me. I stayed for an hour at the table, pushing it around in the hopes that I might appear as if I’d snacked on tidbits. In rare instances I had but Mom usually caved when I whined enough. I was a pain in the ass. If I could take it back…

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