If you need a side dish to add a pop of color to your Thanksgiving table, look no further. These green beans, accented with caramelized onio

If you happen to be drowning in end of the summer vegetables from your garden or the local market, I have a recipe for you!

Cool, creamy, and zinging with fresh tomato flavor, this gazpacho is one of the things I look forward to making every year when summer rolls around. Locally grown, in season tomatoes are a thousand times better than what passes for tomatoes in our stores in the wintertime. Those may look like tomatoes, but my taste buds aren't fooled. I used to make a chunky gazpacho that took me hours to make, peeling the tomatoes and dicing all of the vegetables by hand. It improved my knif

An easy home version of your favorite Chinese take-out, this fried rice has a mystery ingredient that gives it a bit of a tangy, spicy, crunch. Diced kimchi, mixed in at the end, adds that pop of flavor. It's one of my favorite ways to sneak some probiotic goodness into my diet. Fermented Magic Kimchi is a fermented condiment made of cabbage. It's seasoned with garlic, ginger, and Korean red pepper flakes called gochugaru, which give it an orange tint and a fiery kick. Daiko

These biscuits have been on my family's Thanksgiving and Christmas table for the past ten years. A combination of fats and a very specific rolling technique makes them puff up and separate into flaky layers when they bake. They are equally welcome for dinner or brunch and delicious served with butter alone or with honey or jam. I will be the first to say that these biscuits aren't typical of recipes that I post on this blog. They are made with refined white flour, which is f

The combination of sweet corn, tomatoes, and basil tastes exactly like summer to me, and who doesn’t want to eat a bowl full of summer for as long is lasts? Quinoa, bell peppers, and zucchini make this a hearty salad, perfect for pairing with grilled chicken or ribs and calling it a (summer) day. I’ve made no secret of my love for seasonal vegetables, and I especially love recipes that combine a bunch of them together so that you know you're getting the full spectrum of all

Peaches might not be the first thing you think to grill when planning a summer meal, but trust me on this. The direct heat of the grill transforms the sugars from pleasantly sweet and tangy to decadently rich and caramelly. The size and shape of peach halves make them the perfect edible container for a scoop of yogurt, a sprinkle of nuts, and maybe a drizzle of honey. Even better, the whole thing comes together in about 10 minutes. Before I get to the recipe, I want to talk a

Bright parsley, mint, scallions and tomatoes are tossed with a little bit of a grains and a simple lemon dressing to make one of my favorite colorful summer side dishes. The ingredients are available all winter long, but I don't bother with tasteless tomatoes trucked in from California in January. Local tomatoes are just starting to show up in the markets near me, and their sweet juice blends with the herbs to create an explosion of flavor. The Power of Parsley Parsley, like

Asparagus is the epitome of the elegant vegetable – perfect with hollandaise sauce alongside filet mignon or gracing a salad at a ladies’ luncheon. Originally, asparagus's reputation was earned because it was only available for a short time every year. Its appearance was fleeting, and that made it special. Now we can eat asparagus imported from Mexico or Peru any day of the year, but I challenge you to experience it as it is meant to be eaten - locally grown, and in season.

Brussels sprouts. You love ‘em or you hate ‘em. Or, as I like to say, you love ‘em or you don’t know how to cook them. Why do people hate...

I know it might sound kind of strange for a 'Real Food' Nutrition Consultant to be writing about 'faux' mashed potatoes, but hear me out!...