“Everything is Great with Soba Noodles.”That is a direct quote from my husband, Paul. Our introduction to soba noodles came while we lived in Los Angeles and frequented an area around Sawtelle & Olympic Boulevards that has many Japanese shops and restaurants. We discovered what was soon to become our favorite restaurant, a “noodle bar” named Mishima. Continue reading Mint & Scallion Soba Noodle Salad w/ Cucumber, Carrot & Green Bean Threads
The Sun, The Rain and The Apple SeedSuch a glorious time of year. Yesterday afternoon I walked through a grove of deciduous trees with the sun pouring through the yellow and orange leaves bathing everything in golden light. Today, just picked apples are baking in our oven filling every room with the fragrance of cinnamon and spice. Continue reading Apples Baked in Apple Juice
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 Crispy Kale Chips
Welcome to my site. I hope you will join me in the weeks/months/years ahead as I share with you my enthusiasm about all things food, my philosophy about diet as our way of life, and my creativity in the kitchen with mostly vegetarian recipes. Below are my personal beliefs as well as the guidelines underlying my recipes for living everyday healthy–everyday delicious. Continue reading Everyday Healthy! Everyday Delicious!
Dining Creekside In Yellowstone Park
As we were camping in Yellowstone Park, no food or cooking items could be left unattended at the campsite. Our Toyota became our traveling dining car—packed with stove, utensils, knives, plates, bowls, wok with lid, and an ice chest filled with washed and partially prepped fresh veggies and already cooked soba noodles. Continue reading Miso Soup with Vegetables and Soba Noodles – Camping Version
“Money can’t buy love, but it can buy pesto.”This anonymous quote says it all—pesto is love itself. I admit to sometimes taking a spoon to my jar of homemade pesto and eating it plain, savoring the complexity of flavor and texture from the basil to the garlic to the nuts to the cheese to the velvetiness of the olive oil. Continue reading Pesto Genovese
A Curious New VegetableFriends of ours grow the most beautiful spaghetti squash and even better, they share their abundance with us, along with their hard-neck garlic, raspberries and rhubarb Continue reading Spaghetti Squash w/ Sautéed Vegetables, Kalamata Olives & Feta Cheese
