Fig, Blue Cheese, Basil and Pancetta on Rocket Salad

Nothing tastes as good as biting into a picked straight-from-the-tree ripe fig warmed by the afternoon sun. Well at least, at that moment in time, nothing tastes better. Wrapping figs in prosciutto or other thinly sliced cured meats and pairing them with honey, balsamic vinegar, nuts and fresh herbs is one of my favorite ways to eat…

Guinness Lamb and Parsnip Cottage Pie

After spending two months in Dublin, Ireland, one cannot help but be influenced by the food. Cabbage, potatoes, seafood, lamb, Irish butter and Guinness are just a few of the commonly used Irish ingredients that inspired me. It’s not to get excited when I talk about Ireland. This green country produces some of the best…

Vegetarian Buckwheat and Black Bean Chili

I didn’t realize until traveling to Europe and Morocco, how underutilized whole grains, or cereals as the Europeans call them, are in the diets of Americans. Or the hubby’s and my diet. Barley, millet, rye, buckwheat, farro, whole wheat couscous, whole corn, quinoa, sorghum, whole oats, rice and bulgar wheat are all whole grains. The…

Eat Your “Ugly” Fruits and Vegetables

I have exciting news to share. Recently, Huffington Post accepted me as a contributor. My first piece “10 Ways to Make “Ugly” Fruits and Vegetables Beautiful” is live. I hope that you are as excited as I am. Here’s an excerpt for your reading pleasure and of course you can read the whole article on Huffington…

10 Authentic Brazilian Recipes for the 2016 Olympics

With the 2016 Olympics opening in Brazil on August 6th, I thought it would be fun to cook a Brazilian dinner for opening night. After peeking through my recipes, I realized I have never cooked any Brazilian food. I’ve eaten it in restaurants, but never cooked it at home. I find that a little sad, since…