Wild rice is such a cool ingredient.  I love it’s chewy bite.  It’s actually a grass and has the second highest protein content (second only to oats). Anyway, I had a pomegranate ready to be used and from there the recipe just kinda fell into place. For the dressing, I wanted something a little different than a vinaigrette.  Don’t get me wrong, I love a simple vinaigrette, but I’ve been going that route a LOT these days. I decided on an orange shallot dressing, but sautéed the shallots in olive oil first to take off… Read more >

Once again, I took a photo of a Nugget salad in the prepared foods case and copied it on my own. This dish is the epitome of Fall and would probably be an excellent thing to bring to Thanksgiving. I went through a little love affair with the kabocha squash recently, but I think butternut is back in my number one spot.  It’s so versatile!  It’s good in even dish.  It’s sweet but doesn’t distract from other flavors and work in almost every cuisine. Toss the cubes (generously) in olive oil and roast for 30-35… Read more >

THIS GORGEOUS BEAUTY! Sorry to shout. Lemme try again. This gorgeous beauty looks so fancy schmancy but it has only THREE ingreds (plus a dressing).  That’s it!  Do you want this on your dinner table?  Allow me to answer.  You do. First make the dressing.  It’s a tahini based dressing with a lemony kick. It’s made with pantry staples so you’ll likely have everything on hand already. Lemon Tahini Dressing Ingredients: 5 tbsp lemon juice 1/4 cup tahini 2 tbsp water 1 tsp garlic infused olive oil 1/2 cup extra virgin olive oil 1 tsp… Read more >