Lemon Garlic Dressing

Inspired by a delicious dressing at one of my favorite lunch spots in Westport, CT, I set out to make my own version of lemon garlic dressing. I love this dressing because it transforms a simple meal into something with bold character. I make a mason jar full of it and keep it in the fridge so I can easily add it to whatever I’m cooking, be it salads, sandwiches, grilled or roasted vegetables, tofu or roasted chicken. This recipe is simple and easy to make.

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Fennel Fronds Pesto

I love fennel, a nutritious flowering perennial herb that has a subtle anise aroma and flavor. Like many members of the carrot family, every part of the fennel plant is edible. This includes the crunchy and slightly sweet bulb, the green stems (which tend to be tougher in texture), and the herb’s thin and delicate leaves.

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The Cleansing Wonders of Baking Soda & Vinegar

Over the past year, I have fallen in love with distilled white vinegar.  My admiration is not due to its taste or somewhat pungent odor, but white vinegar’s incredible versatility as a cleaning agent, drain cleaner, an overly curious cat deterrent, and more.

In the heat and humidity of summer, I have found that a simple elixir of vinegar and distilled water is not only an excellent counter and sink cleaner, but also works wonders at keeping mildew at bay.  This concoction is better for one’s health than store-bought all-purpose cleaners, even those labeled as “natural” and “non-toxic”. 

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A Healthier Twist on Rhubarb Crisp

Every summer when I was growing up, I would eagerly await the first bite of my mother’s delicious rhubarb crisp.  Within hours of picking the vibrant red stalks from my aunt’s garden, she would transform them into this slightly tart seasonal treat. We’d enjoy it for dessert alongside vanilla ice cream or even by itself as a special breakfast delight.

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Farm Fresh Seasonal Sauté

Every week, we’ll be posting a sweet or savory recipe featuring produce from the Westport Farmer’s Market. This week, we’re excited to share a seasonal sauté of bok choy, turnip and dandelion greens, fresh chives with their flowers, and miso. The greens were grown by Sport Hill Farm, one of our favorite small farms located in my hometown of Easton, CT.

In addition to being delicious, this dish is loaded with wholesome nutrients.

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How to Make Dairy-Free Thai Iced Tea

On a sizzling day last week, we created this easy and refreshing recipe for dairy-free Thai iced tea.  It’s a healthier twist to traditional Thai iced tea, using coconut milk instead of condensed milk and raw honey or organic agave nectar instead of sugar.  It’s also chemical free.  You might notice the color of our Thai iced tea is not as red or orange as the tea you might order at a restaurant.   That’s because the vibrant color we’ve grown familiar is a product of artificial food dye.

Coconut, consumed in moderation, is a good source of

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Ramps & Kale Pesto

Before the ramps, or wild leeks, season comes to an end, we wanted to share this tasty pesto recipe.  Made from ramps and kale, this easy pesto offers a delicious way to dress up quinoa, whole wheat pasta, brown rice, farro, or even a slice of toast.  In addition to having a pleasant yet pungent garlicky flavor, ramps are loaded with vitamins A and C, as well the minerals selenium and chromium.  Kale is an exceptional source of vitamins K, A, and C.  It’s also rich in organosulfur compounds, which have been linked to cancer prevention.  You might want to throw some toasted walnuts into the pesto, reinforcing it with nutritious omega-3 fatty acids.

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