Baked Kale Barley Risotto

Baked Kale Barley Risotto

Posted in Mains Tagged with

Now that I’ve started baking risotto in the oven instead of cooking it in a pot on the stove, I don’t think I ever can go back. Being able to skip all the stirring, makes

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Ingredients
  • 2 garlic cloves, peeled
  • 3 cups torn curly kale
  • 1/3 cup roughly chopped walnuts
  • 1/4 cup grated Parmesan plus shaved Parmesan for serving
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper plus more for serving
  • 1/3 + 1 tablespoon cup olive oil
  • 1 cup pearl barley
Mushroom Tomato Frittata

Mushroom Tomato Frittata

Posted in Breakfast Tagged with

If there is a month for breakfast, December just might be it. With the holidays come lots of opportunities to sleep in and relax on days off school and work. It’s nice not to have

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Ingredients
  • 8 large eggs
  • 1/3 cup milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 8 ounces white button mushrooms, sliced
  • 1 cup chopped marinated roasted tomatoes
  • 2 tablespoons chopped parsley plus more for serving
Butternut Squash Black Bean Quinoa

Butternut Squash Black Bean Quinoa

Posted in Starters & Sides Tagged with ,

Things have settled down since all the anticipation of Thanksgiving and the actual holiday. It’s one of my favorite long weekends of the year from the cooking and the leftovers to the lounging and the

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Ingredients
  • 2 medium or 1 large butternut squash (about 3 pounds)
  • 1 tablespoon olive oil
  • 2 teaspoons cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon kosher salt plus more for serving
  • 1/4 teaspoon black pepper
  • 2 cups water
  • 1 cup quinoa
Beet Orange Kale Salad

Beet Orange Kale Salad

Posted in Salads

I love how vegetables that many of us once refused have become popular. Who knew that brussels sprouts and cauliflower would each become such a thing?  Never in my dreams would I have ever thought

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Ingredients
  • For beets
  • 4 medium beets
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For salad
  • 2 navel or blood oranges
  • 1/4 cup olive oil