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Saturday, January 17, 2015

Ginger Lemon Sore Throat Pops


These spicy-sweet ice cold pops are the perfect thing for sore throats. They're easy to make and besides water, you only need three ingredients: ginger, lemon, and honey.

Saturday, January 10, 2015

Méranie's Martinique Vinaigrette


Travel always inspires my cooking. Inevitably, all vacations come to an end, which is always bittersweet for me. I feel sad that it's over but excited to cook again in my own kitchen and inspired to create dishes like the ones I loved while I was there. My recent travels to visit my husband's family in Martinique were no different.

Saturday, January 3, 2015

Tofu with Ginger, Peanuts, and Scallion


Shake off heavy holiday meals in favor of this light but delicious meatless dish. It really does have it all: protein, healthy fat, leafy greens, and anti-inflammatory spices that enhance the body's natural detoxification mechanisms. By itself, tofu doesn't have a lot of flavor, but when you combine it with ginger, garlic, peanuts, scallion, and cilantro, it becomes irresistible. Even skeptical carnivores will ask for more.

Saturday, December 27, 2014

Beaujolais-Braised Cabbage with Cranberries


This slow-cooked, sweet and sour cabbage has such a silky texture. Red wine and cranberries add a tart and fruity flavor, which is balanced by a touch of honey and a splash of vinegar. This dish is especially festive during the holidays.

Saturday, December 13, 2014

Bone Broth Gravy


Bone broth gravy is rich, flavorful, and nutritious. Unlike other gravies, this one is thickened with roasted onions, which gives it a creamy texture and a complex, slightly sweet flavor. I make this gravy to go with braised bone-in meats that make their own bone broth.

Saturday, December 6, 2014

Kale Salad with Cranberries and Pecans


This colorful salad makes a healthy holiday side dish. It's full of antioxidants and fiber from the cranberries and kale, and healthy fats from the pecans and anchovies.

Saturday, November 22, 2014

Cranberry Raspberry Sauce


Because cranberry sauce has so many possibilities, it's one of my favorite foods to reinvent every Thanksgiving. This time I added raspberries and sweetened it only with dates, which is a first. For many people, cranberry sauce usually requires large amounts of sugar to be palatable, but this recipe calls only for four dates and it's not only palatable it's absolutely delicious. This is truly a whole foods recipe with no added sweetener. It keeps well in the fridge so make it now and it will be ready when you are.

A little bit of liquid is required to cook the cranberries, and I used cognac. There are plenty of other good options, including orange juice, cranberry juice, brandy, port, or red wine, like a fruity Beaujolias Nouveau (the new vintage just came out). You could even use water.

I like my sauce chunky, so I dried and ground the dates before adding them, to be sure that tiny pieces would end up in each and every bite, giving it a consistent flavor. If you prefer a smooth sauce and plan to puree it at the end, don't bother. Just chop up the pitted dates and throw them in with the cranberries. 

Yield: 1 ⅔ cups

4 dates, halved and pitted
8 ounces fresh cranberries, about 2 heaping cups
1/4 cup cognac
1/2 cup thawed frozen raspberries and their juices 
  1. Preheat the oven to 400°F. Arrange the dates on a baking sheet or oven-proof dish, cut-side up. Bake for 15 minutes, then remove the dates and allow then to cool completely. You can do this step in advance, whenever you have the oven on.
  2. Pulse the baked, cooled dates in a food processor until they are finely chopped. Avoid processing them too much or they will form a sticky paste that will be hard to scrape out. 
  3. Add the cranberries, cognac, and finely chopped dates to a sauce pan and cover. Warm the mixture over low heat, occasionally stirring or shaking the pan to make sure the berries aren't sticking to the bottom. Cook the mixture until the cranberries burst open and form a sauce, about 30 minutes. If the mixture starts to stick, add some juice from the raspberries or a splash of water, just enough to counter any dryness. 
  4. Once the cranberries have broken down into a sauce, remove it from the heat and stir in the raspberries. Allow it to cool to room temperature, or cool it slightly if you want to serve it warm. Before you do, taste it for seasoning and make any adjustments. (You can add a pinch of sea salt but I found it unnecessary.) Serve the sauce immediately or transfer to an air-tight glass container and store it in the fridge for future use.

Saturday, November 15, 2014

Stuffed Portabellas


Stuffing vegetables is an easy way to incorporate inexpensive cuts of pasture-raised meat into your diet. It's also a good way to make meat more of a condiment than a main ingredient in plant-based diets. 

Saturday, November 8, 2014

Roasted Romanesco Cauliflower


Romanesco cauliflower is both beautiful and healthy. Show off its striking twists and twirls by simply roasting it in wedges. Roasting cauliflower gives it a delicious, nutty flavor. If you don't have Romanesco cauliflower, use any variety you have.

Saturday, October 25, 2014

Lavender Salt


Autumn is the season to dry fresh herbs that won't last the winter, like lavender flowers. You can savor them all winter long with this unusual condiment. Use it as a finishing salt for lamb, chicken, scallops, roasted vegetables, fresh fruit, and chocolate desserts. Incorporate it into French-style vinaigrettes and dishes that contain lemon, which pairs so well with lavender.