For me, fall signals pumpkins. But not in a “pumpkin spice” kinda way. When I think pumpkin, I think “winter squash.” I love seeing what’s available at the market this time of year. The colors always amaze me: blues, greens, yellows, oranges, browns. Butternut, acorn, Read more…
I recently made a beautiful Moroccan-inspired dish, chicken with preserved lemons and olives, for my family. However, for my vegan family member, chicken was not going to cut it. A Moroccan-themed vegan side dish was eminently needed. As was an opportunity to clear out the Read more…
Last year I had an abundance of juicy, fragrant Meyer lemons that I preserved with salt. Fermenting lemons is a traditional Moroccan practice, and I had tantalizing visions of my future full of lemony cooking projects as I pounded each lemon half with salt into Read more…
This recipe was inspired by both the seasonal citrus and my son’s love of fish. He was recently given the all-clear to reintroduce salmon back into his diet, and so we have been making it often these days! He’s practically begging for it. He craves Read more…
As the weather warms up towards summer temperatures, I’m finding myself craving fresh fruits and looking for ways to incorporate them into meals. And, as usual, I try to combine foods that give me a huge nutritional boost. This blueberry peach salsa fit the bill.
This easy dish is full of the good stuff! Salmon contains brain-building omega-3 fatty acids, immune-supportive Vitamins A and D, bone-building calcium, phosphorus, protein, and magnesium. Wild caught salmon is preferable to farmed. Wild caught contains a greater percentage of nutrients, as evidenced by its Read more…
Not all diets are created equal. And at the same time, one diet may work great for Tom and Sally, but not be optimal for Julie’s health. And maybe Sally enters a new phase of her life and the diet that was once optimal for Read more…