Kale has become very trendy in the past few years and with good reason. Besides being packed full of nutrients, it’s a strong hearty green. I love kale salad because it doesn’t get wilted by dressing. I love it in soups and stews too. I was looking for a new way to use it and…
Pizza with Shaved Asparagus, Whipped Ricotta and Capers
I make a lot of pizza around here, about once a week. I make my dough in the morning before heading out for the day with the kids and can quickly get it in the oven at dinnertime. I get inspiration from what’s in season or from ingredients that are paired next to each other in my…
Leek, Mushroom and Goat Cheese Tart with Cornmeal Crust
I receive a weekly delivery of organic produce from Door to Door Organics. When I unpack the box I lay all of the items out on the counter. I find inspiration in seeing certain vegetables next to each other and that’s exactly how I got inspired to make this leek and mushroom tart. I used…
Skillet Gnocchi with Spinach and White Beans
I was honored to be asked recently to do some in-school cooking demonstrations as part of Atlanticare’s Healthy Schools, Healthy Children and Growing Green programs. These programs are intended to increase food literacy and address the rising rate of childhood and adult obesity. They partner with 89 schools in South Jersey to offer services related…
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