My husband J, a francophile at heart, has been asking lately that I use herbs de provence.  He seems to miss them when I don't use them for a while.   I had to buy zucchini to reshoot a previous post from a few months ago and the greens and yellows looked so beautiful that I bought extra to roast with the herbs.    The morning light brought colors of pale white and faint purple through our side window, so after J took our toddle...

Beet and "Gorgonzola" Salad~ Beets always remind of dark burgundy lipstick, the kind worn by old Hollywood sirens.  Add the onions and the cashew Gorgonzola and it is like dressing and jeweling the siren to walk down the red carpet.  My grandmother used to tell me that her mother’s lips and cheeks were always a gentle crimson color (from eating beets) and I have been obsessed with that my whole life and, thus, beets.  As a teen...

I can whip up this topping quickly and use it on top of any dish like rice, pasta, steamed veggies, quinoa, etc., and it adds flavor and a bit of spice to what otherwise may turn out to be a borish meal. Serve it with crackers for a tasty snack. Save Print Curry Vegetable Topping Prep time:  5 mins Cook time:  15 mins Total time:  20 mins Serves: 2   Ingredients 1 large onion sliced in m...

The first time I saw baby bok choy at a local Asian market my first thought was "how cute!"  I immediately picked up a few of these sweet little babies and from that day on I started to use them in recipes where I would have previously used the more adult bok choy, the kind that you may regularly see in your market.  As with my local Asian market, Whole Foods market now carries baby bok choy often and I suspect that other markets ...