Current category: 'Dressings/Sauces.'
Aug 11, 2015
I’ve been carting around different versions of this recipe since college. (That’s about 25 years, you guys. Yikes!) It started out as a clipping from a magazine: “Hot Pasta, Cold Sauce,” a recipe for piles of hot linguine topped with a room temperature tomato-basil sauce. I made it all the time because it was fast, easy, and cheap. As my budget and tastes evolved, the recipe did,...
Aug 4, 2015
Let’s be honest: cucumbers aren’t the most charismatic veggie out there. They’re not a nutritional powerhouse like kale, or adorably diminutive like Brussels sprouts, but they compensate for their lack of exuberance by being so versatile. When cool cucumbers mix and mingle with sweet pineapple and kicky jalapeños, something delicious happens. Suddenly, the cucumber is sitting at the...
Aug 4, 2015
What I’m about to say is not an exaggeration: I’ve been eating these plantains for dinner almost every night for months. Every. night.
I’ve also been having a super fun summer… enjoying tons of energy during my workouts… losing body fat and building muscle. Coincidence? I don’t think so! I think these plantains are magic. So abracadabra to you!
This recipe is part of my...
Mar 7, 2015
A few days ago, the temperature in Vermont rose above zero, then into the teens, then over 20, and it just kept going! It finally landed on a balmy 37 degrees Fahrenheit. Practically bathing suit weather! Which lead me to thinking about the lucky ladies from my gym who are lolling on the beaches of Mexico right now.
I can’t bring you tropical drinks, gently breaking waves, or sand between...
Oct 20, 2014
I know this is going to sounds kind of crazy because who picks A SALAD DRESSING MADE OF VEGETABLES as their favorite recipe?! But… this is (one of) my favorite recipe(s) from Well Fed 2. Every time I make it, I’m, like, “Whoa! This is good.”
If you don’t have Well Fed 2, consider this a present so you can try my favorite recipe. If you are a proud owner of Well Fed 2,...
Jul 2, 2014
In case you’ve been unlucky in life so far and are unfamiliar with the intoxicating flavor of chimichurri sauce, let me tell you about it. It originated in Argentina, and I’ll admit, it sounds pretty simple: minced parsley, oregano, and garlic are blended with red wine vinegar, olive oil, and a pinch of red pepper. But some kind of alchemy happens when those simple ingredients are mixed...
May 14, 2014
Once upon a time, we took a spur-of-the-moment trip to Costa Rica, thinking it would be a big adventure. For a variety of reasons, it was not a dream vacation. (It wasn’t all bad: there are some fun stories here, here, and here.)
There were two major bright spots: I loved the lizards that ran rampant over the landscape, and at every meal, a bottle of Salsa Lizano was on the table. Kind of like Costa...
Mar 10, 2014
Today is National Ranch Dressing Day — which probably means nothing to anyone outside the United States and Canada. While ranch dressing has been numero uno in the U.S. since about 1992 — surpassing Italian as our favorite way to disguise raw vegetables — it’s pretty much unknown throughout the rest of the world. International friends, say hello to ranch!
The iconic dressing — creamy, tangy,...
Mar 6, 2014
As a kid, I never liked ketchup, an opinion that wasn’t helped by the fact that my brother ate a ketchup-and-peanut-butter sandwich once to gross me out. As an adult, I learned I loved it on fried things — french fries, onion rings, fried pickles — but never, ever, ever on meat. Then I started eating paleo and battered-and-fried things went away. Ketchup was forgotten… until I started...
Mar 1, 2014
I don’t want to be a big baby or anything, but sometimes I get really tired of the fact that my “special food” — i.e., food that is healthy and real and not poisoned with unpronounceable ingredients — costs twice as much as the crappy, regular version. The target of my ire recently was coconut aminos.
Don’t get me wrong: I love coconut aminos for the way they healthily replace...
Nov 25, 2013
It’s well known amongst my family and friends that at the Thanksgiving table, I am the champion of constructing the Perfect Bite. You know what I mean, right?! That’s when you spear a piece of bird, add a hunk of (paleo) bread stuffing*, dunk it in the little gravy puddle on your plate, and top it off with a dollop of tart cranberry sauce.
The recipe below is the cranberry sauce...