Simple salmon to the rescue! Roasted salmon keeps the mess off your stove and in the oven. No more splatters of fishly smelling oil hitting your stove and counter top after sautéeing filets in a pan. White wine keeps the fish moist, and a fresh sprinkling of herbs and lemon wakes up the flavor after…
Grain-free
Jalapeño Buttermilk Ranch
Ranch dressing: the natural partner for cold and crunchy iceberg lettuce, carrot sticks and slices of takeout pizza. I have two different versions of ranch dressing, one full of herbs and lemon, and the other full of jalapeño and cilantro. I’ve also been known to tone down the “green things” for picky eaters. For a…
Indian-Spiced Marinated Tomatoes
The first time I made these Indian-spiced tomatoes I was a student in the professional program at Tante Marie’s Cooking School in San Francisco. When this recipe for Indian-spiced tomatoes landed in my hands, it sounded like an abomination. Why cover delicious, in-season tomatoes with strong spices, chilies, ginger and onions? Not to mention brown…
Arugula, Watermelon and Feta Salad
1 votePrintArugula, Watermelon and Feta SaladPrep 15 minsTotal 15 minsAuthor Marcia W. Smart I use toasted pine nuts in this recipe. Slivered almonds or toasted pecan pieces would also be delicious, or if you have nut allergies leave them out entirely. Ingredients3 cups baby arugula1 cup watermelon, cut into small bite-size pieces2 tablespoons pine nuts,…
Arugula, Basil and Avocado Pesto
We’ve evolved a bit this year. Now that our dinners are centered around a gluten-free and dairy-free main dish, we’ve started changing up some of our favorite recipes so they’ll work for our family. This arugula, basil and avocado pesto is one of the happy outcomes of months of recipe testing and tweaking. Arugula was added to the mix…
Kale Guacamole
Just in time for your Cinco de Mayo fiesta, kale guacamole that will satisfy a crowd. We’ve been eating this non-stop over here: As an after school snack, on toast and of course tacos. It’s fresh, tasty and quick to put together. When we recently found ourselves with a bowl of ripe avocados and leftover…
Pork Chile Verde
Earlier this year, we had an interesting run in with food allergies around here. After a blood test showed that our oldest had 20 class III food allergies, I had to cook pretty creatively until we could get her into Texas Children’s Allergy and Immunology Center. During that time, I scoured cookbooks and the internet to…
Deviled Green Eggs
After working on new spring recipes last week, I was left with a glut of hardboiled eggs. When life gives you lemons, right? So these deviled eggs were born, and boy am I happy they were. With Easter right around the corner, this recipe will come in handy to use up all those decorated eggs. And it’s pretty enough to serve for…
Kale and Brussels Sprout Salad
Just in time! Right before kale and Brussels sprout season is over, I need you to get your hands on this recipe for my favorite kale salad. (And just to clarify, yes kale is available all year, but it’s really a winter crop.) It all started at the end of last summer when we made a quick trip to…
Super Fast Miso Soup
Miso soup: A warm, steamy bowl of liquid umami. I sometimes struggle with what to serve for “meatless Monday,” but this one is a surefire hit with my crew. It also checks the box on almost all special diets: It’s low-fat, low-carb, low-sugar and vegan if you buy a variety of miso paste without bonito (fish…