Whenever I feel as though we’ve eaten too much red meat, we take a break and consume loads of veggies and ancient grains such as bulgur.  It’s this sort of balance that keeps us healthy…I can’t recall the last time I had a cold or the flu.  Bulgur is made from precooked wheat berries.  It’s…

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roasted tomato & garlic crostini

If you’ve never had the pleasure of eating a truffle the next best thing, in my humble opinion, is truffle oil.  That was until I sampled white truffle sea salt!  John and I were food shopping and we never pass the cheese section of Whole Foods without buying…well almost never.  We asked what was new…

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Fresh Mozzarella and Roasted Tomatoes

I finally got the chance to make my first batch of fresh mozzarella!  Beecher’s in the Flatiron District sell kits from Urban Cheesecraft and it was in the summer that I picked one up but never got around to trying it until now.  Their deluxe DIY Cheese Kit allows you to make mozzarella, chèvre, paneer,…

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I never enjoyed Brussels sprouts when I was a kid but thankfully my taste buds grew up and became educated!  Perhaps they were a bit too soft for my liking or maybe I just didn’t like the taste.  After experimenting with different ways to enjoy this cruciferous veggie, Brussels sprouts are amazingly good for your…

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I was making a center piece for the table on Sunday which involved removing the seeds from a pumpkin.  As I was doing this, I thought I would roast the seeds.  I’ve heard their nutritional content as being very good.  I pulled out the seeds along with the attached fleshy strings of the pumpkin.  This…

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After a five day visit to Canada’s Ocean Playground, I was happy to get back into my kitchen and cook!  Don’t get me wrong, the meals we had at Bicycle Thief, Sushi Nami, Seasons, Woody’s Bar-B-Q and La Perla were scrumptious but 5 days of dining out morning, noon and night had a toll on…

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This recipe knows no time.  It’s just as perfect for brunch, lunch or dinner.  With an introduction like that, it’s a winner to serve any time of the day!  This dish is from her latest cookbook Fast, Fresh, Simple.  I became an instant fan of Donna Hay with her book, The New Cook back in…

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Quinoa (keen-wa) is one of those grains that I love to use and it’s so versatile.  I first used this ancient grain back in 2007 and since then its been a staple in my cupboard.  Nutritionally, these grains are supercharged!  Antioxidant and anti-inflammatory rank high in nutrient richness and quinoa provides over twice the amount…

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