If there’s a recipe for success, it starts with selecting the perfect ingredients!

Last Night’s Standing Rib Roast

October 26, 2015

Now that the weather has begun to get cooler it’s time for roasts. Standing rib roast is my all-time favorite minus the price tag. So easy to make, too. Turn oven to roast at 350 degrees. Thyme and basil on top along with garlic and olive oil. Place uncovered in...

Bartlett Pears

October 11, 2015

Bartlett Pears Bartlett pears are the only pears that change color when they’re ripe. Eat them out of hand like an apple, slice them onto a salad, or present on a platter with cheese & nuts. Poach them in fruit juice, or bake them into tarts, quick breads, or muffins....

Bell Pepper Basics

October 6, 2015

Bell Pepper Basics Bell peppers are also called sweet peppers. They are not hot in flavor and come in lots of colors. Bell peppers are an excellent source of vitamin C & B6. Green: Most common and less sweet than others. Red: Fully ripe green peppers turn red and are...


October 3, 2015

Apples are available year-round with peak season September through November. When choosing apples, look for firm apples, free from bruises or soft spots. Apples are sold ready for eating. Select variety according to intended use. Refrigerate for up to 6 weeks. Store bulk apples in a cool, moist place. “Work...

Got Umami?

October 2, 2015

Umami is considered the fifth flavor (after sweet, sour, salty, and bitter). Umami is difficult to define, but is “something” that makes a meal memorable. Often used by chefs, umami is a rich, savory taste imparted by the amino acid glutamate and ribonucleotides-molecules containing the sugar ribose that are components...

Drying Chili Peppers

September 17, 2015

Drying Chili Peppers As I sit here, on vacation, looking out at the ocean I’m thinking about chili peppers. I tend to think about all sorts of random things, most especially when I have an opportunity to block out the noise of the outside world. Chili peppers…my first REAL exposure...


September 12, 2015

ROSH HASHANAH SUNDAY EVENING, SEPTEMBER 13-15, 2015. The Jewish New Year is nearly here, which is the beginning of the High Holy Days. Rosh Hashanah meals typically include apples and honey, to symbolize a sweet new year. Other symbolic foods that may be served, depending on local custom, dates, pomegranates,...

Ways To Use Your Roasted Chicken

September 10, 2015

Ways To Use Your Roasted Chicken Summer is over, the kids are back in school, and it’s back to busy life as usual. Already cooked chicken is a perfect way to save time in the kitchen. Here are some great ways to use roasted chicken for easy weeknight dinners. Salads:...

Coconut Oil

September 1, 2015

5 Reasons To Love Coconut Oil Coconut oil is an edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut palm. Because of its high saturated fat content, it is slow to oxidize and is resistant to spoiling. 1. Butter Replacement. Coconut oil can replace...


August 21, 2015

Watermelon Watermelon is the ultimate summer snack. As a kid growing up in Nebraska, my favorite way to eat watermelon was outside, with the juice running down my face and arms. Here is how I’m eating watermelon this summer. Treat It Like A Steak Cut watermelon into 2 inch slabs...

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