Fresh Tomato Salad – Summer’s Essential Salad

Fresh Tomato Salad – Summer’s Essential SaladPeak Tomatoes — Ripe, Sweet, Juicy

It’s August. Ripe tomatoes fresh from the garden are at their peak flavor, color and texture. Peak tomatoes shine when simply prepared. Summer’s essential Fresh Tomato Salad requires only a gentle tossing of ripened tomatoes with your best olive oil, balsamic vinegar, fresh herbs, salt and pepper. Continue reading

Roasted Beets w/ Balsamic Glaze & Greens

Roasted Beets w/ Balsamic Glaze & Greens Roasted Beets. Lovely Beets. Wonderful Beets.

Few foods have as many loyal fans and avid detractors as beets. You either love them or you don’t. I’ve come to love them, especially roasted beets. My first taste of beets occurred at my Auntie Esther’s dining room table Continue reading

Roasted Sweet Potatoes and Yams – Thank You, Yotam Ottolenghi

Roasted Sweet Potatoes & Yams w/ Scallions, Chile & Balsamic ReductionRoasted Sweet Potatoes and Yams Dressed Up for Dinner with Scallions, Chili & Balsamic Reduction

These are the most vibrant and complex-flavored roasted sweet potatoes and yams that I’ve ever tasted. Each bite of soft and crispy sweet potato laced with a balsamic reduction and savory green onions Continue reading

Delicata Squash w/ Maple Balsamic Pomegranate Glaze

Delicata Squash w/ Maple Balsamic Pomegranate GlazeDelicata Squash – A No-Fuss Winter Squash

Delicata squash, a great sweet-tasting, no-fuss winter squash gets star treatment in today’s recipe. Dressed in a beautifully caramelized gown of maple syrup, balsamic vinegar and pomegranate molasses, these dainty rounds are bejeweled Continue reading

Roasted Brussels Sprouts

Roasted Brussels Sprouts w Toasted Pecans & Balsamic Vinegar (c) jfhaugenHold Everything!

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

Crispy Kale Chips

Crispy Kale Chips (c) jfhaugen

Hail to Kale from Fall to Spring and Every Month In Between

My first introduction to kale occurred when as a caterer in the 80’s we used it as a sturdy and colorful garnish for some of our buffet platters. We also threw it away at the end of each event, because in those days no one we knew actually ate kale. Continue reading