My seven-year-old daughter keeps asking me to tell her stories about my childhood. The story that intrigues her the most is the one about holiday baking with my grandma. Every December my sister and I would spend a day with our grandma and bake cookies all day. The highlight was making spritz butter cookies.
Sometimes the green vegetable is not the star of the meal. Like on Thanksgiving it’s all about the turkey, the stuffing and the other carbs. And on Hanukah it’s all about the potato latkes and applesauce. Yet I still want to serve a green vegetable to round out the dinner. In such cases, this green bean dish is my “go-to” recipe. While I’m busy making all the other dishes, I want the vegetable to be quick and easy to prepare.
I’ve caught the juicing craze. I like the healthy, tasty jolt it gives my mornings. I used to think green juice looked weird and refused to try it. Then Kris Carr of Crazy Sexy Kitchen convinced me to try it. I met her at a fundraiser at the home of Julie and Eric Handler, founders of Positively Positive. Kris did a juicing demonstration and explained her wellness philosophy. Julie and Eric made juicing look so easy in their kitchen. Now I’m hooked on juicing. Ya see, the company you keep really does rub off on you. That’s what my parents tried to tell me when I was a teenager. I guess they were ri…ri..right. There, I said it.
On a recent Fall day while settling into a sweater and boots, I had a craving for a dish that showcases the lovely Fall produce that is filling the markets. I played around with different combinations in my mind and came up with this salad. I daydream about food. It’s a quirk of mine that comes in handy sometimes.
Now that the kids are back in school, I find it’s hard to rush dinner on the table after we get home from after-school activities. This recipe is one of my quickest, easiest recipes, plus it’s a family favorite.
I can’t get enough of these grilled toasts layered with peaches, mint, and cheese. My whole family is gobbling them up. These toasts are inspired by similar ones at Superba Snack Bar in Venice, CA on Rose Avenue. The whole area has an up and coming, hip, casual, neighborhood vibe. My husband and I had a fun night sitting on the patio chatting with a neighboring table as we were served one delicious small plate after another. I came home remembering the peach toasts, and decided to make my own version.
When I’m looking for something different for a snack or appetizer, I love making pea crostini. Don’t get me wrong; I love hummus and guacamole, but sometimes I just want to change things up. My favorite is to serve this pea purée on toasted baguette bread (crostini). The pea purée also makes a great dip for cut up crudité vegetables.
Hi! I'm Dana, and I'm passionate about food and travel. I'm a foodie first, so every healthy recipe I create has to be delicious. You can find me tinkering in the kitchen or obsessively researching vacations. I have curated all the best things to eat and do at my favorite destinations. Hope you'll join my journey. [Read More]
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