Braised Purple Cabbage and Apples

“A Red Cabbage Dish with Apples.” That was Auntie Esther’s response to my question asking her what special dish she would like me to prepare. I had just finished three months learning the fundamentals of French cooking at London’s Cordon Bleu School … Continue reading →

Slow-Cooked Broccoli & Potato Soup

60 Minutes of Slow Cooking Makes the Difference Broccoli soup can be delicious, though in days past perhaps it was the cream cheese and/or cheddar cheese that made it so. Plus, there was always a concern about cooking it quickly enough so that the color remained bright green and fresh tasting … Continue reading →

Greek Cauliflower & Chickpea Stew w/ Spinach, Kalamatas & Feta

"Cauliflower is nothing but a cabbage with a college education." —Mark Twain One-Pot Wonders There’s something about one-pot meals that are so nurturing. Guess that’s why I often prepare soups and stews and stir-fries—everything altogether in one pot with all the flavors harmoniously … Continue reading →

Roasted & Marinated Beets

Beets in the summer, beets in the fall; Beets in the winter may be best of all! Roasted and Marinated Beets by themselves, as stars in a salad with goat cheese and walnuts or as a side vegetable with polenta or other grains are great ways to enjoy beet's vibrant purple-crimson color, earthy-sweet … Continue reading →

Roasted Brussels Sprouts

Hold Everything! Now’s the time to try Brussels sprouts as their season is about to end. Quick and vegan Toasted Brussels Sprouts are sooo delicious, that I changed today’s post so as to get this recipe to you asap … Continue reading →