Roasted Asparagus Risotto Stops the Conversation Occasionally it happens. One taste of a special dish and the conversation stops, replaced with sighs of delight. Luxuriously creamy risotto does that. This was the scene Sunday afternoon with the first bite of Roasted Asparagus Risotto. Its heightened color and flavor from the abundance of Continue reading Roasted Asparagus Risotto with Peas & Spinach
Light ‘n Luscious Rhubarb Strawberry Sorbet – Refreshing as SpringI started out making rhubarb strawberry granita. Forgetting that granita should be a “semi-frozen” dessert, I tasted it when it was just short of being solidly frozen. The icy, crystallized flakes of crimson fruit brought sighs of disappointment. Fortunately they also inspired creativity. Continue reading Rhubarb Strawberry Sorbet
Celebrating Wesak w/ Rice Pudding – Buddha’s PuddingCould there be a more comforting or welcoming dessert than rice pudding? When made with sushi rice or arborio rice, it becomes especially thick and luscious. Rice pudding has been on my mind of late, as Wesak is here. Continue reading Rice Pudding for Wesak
Tart, Sweet, Savory and Spicy Roasted Glazed Carrots Vegetables like asparagus and tomatoes naturally take center stage. Not so with carrots. True, they add color to vegetable and dip platters. Yet they usually sit mostly untouched throughout the party. I can’t even remember the last time I served Continue reading Roasted Glazed Carrots
Creamy Tomato Soup — Winter/Spring Recipe w/ Canned Tomatoes An unexpected package arrived from my sister in Arizona. Removing the bubble wrap revealed a large can of Italian San Marzano tomatoes. I’ve read and heard about these tomatoes for years, though never tasted them. With a light spring rain outside and colder temperatures in the forecast, soup was on my mind. And that can of tomatoes began calling my name. Continue reading Creamy Tomato Soup w/ Almond Cream
Bozeman Healthy Cooking Classes Celebrate Spring 2013 April 27th and May 18thJoin me in celebrating Spring’s bounty with lighter dishes and cooking techniques. Both April and May’s healthy cooking classes feature an abundance of Spring vegetables and fruits. Asparagus and strawberries, leeks and rhubarb Continue reading Bozeman Healthy Cooking Classes
Jar-dhi-nair-ah – Italian Pickled VegetablesSo much news lately regarding kimchi—Korea’s super tasty, super healthy, naturally fermented national dish. I’ve recently shared a recipe for White Kimchi with you. Then two recipes featuring kimchi: a tempting Kimchi Fried Rice and a light and satisfying Kimchi Omelet.Today, however, you’re meeting your new favorite ferment, giardiniera.
