I have always loved polenta and in the most traditionally cooked ways.  Polenta is popular in Italy and Latin America where many times it is served with a red sauce on top.  Sometimes I make it in this way too but it is a heavier dish and better left for the winter time.  These polenta rounds are made in a more contemporary way and are lighter as well as easy to make since you can buy a tube of pre-cooked polenta and just cut sli...

Spring appears to be committedly here now and I get the fever for all things fruit.  These Bartlett pears were looking pretty and almost ripe at the produce section of the super market and all I could think was about grilling something. That something would be pears.  Grilled pears are great on their own since the cooking process brings out their sweetness. But wouldn't a chilled dill mayo just totally balance out the sweet and...

What to do with blueberries when they are about to expire?  Exactly. Make blueberry muffins.  And the same goes for apples. Just mix it all in a batter, bake and voila! And where can a girl get a to die for melt in your mouth muffin or cupcake that is both vegan and gluten-free?   I strive for my kitchen to be one of those places, although sometimes I really want someone else to bake for me.   Erin McKenna's bakery BabyCakes ...

The last few days of winter are with us and I am craving a savory tart brimming with olives and onions.  I have a massive sweet tooth but when I want savory and salty I need to have it right away.  My husband, the Francophile, remembers eating these types of tarts while living in Paris and he was overjoyed when he saw me making them.  Reading through a Living Without issue I found a sweet tart recipe that I made savory instead, a...

Carrots are a typical go to veggie for baked goods and I wanted something different this time.  Shredded beets are so beautiful in salads that I figured they would be as lovely in muffins.   Reading through recipe books I found a great carrot muffin recipe in Flying Apron's Gluten-Free and Vegan Baking Book that I adapted quite a bit by replacing ingredients including the carrots for the beets.   The tahini icing is my own recipe...

While living in Buenos Aires I was always amazed by the beautiful tarts or "tartas" that you could buy in most restaurants and as quick to go meals on the cheap.  I realized that it was just as quick and as inexpensive to make my own tarte and with a variety of vegetables.  The most popular tartes are made with spinach or collard greens and they are traditionally made with eggs, dairy and breading.  I replaced the last three  ingred...