Get seasonal with spring greens, avocado and grapefruit salad

March 25, 2014

Spring is just around the corner. Can you feel it? Warmer, longer days, and daffodils and crocuses peeking through the soil all give me hope that winter day’s are almost at end.

Often, when I feel anxious for the beginning of a new season, the best way I find to welcome it into being is to begin doing so in my kitchen and, of course, by extension, onto my plate.

Spring Greens, Avocado and Grapefruit Salad

Spring Greens, Avocado and Grapefruit Salad

A light, colorful salad is the epitome of spring, particularly if it includes small micro-greens, shoots and starts. Packed with nutrients, delicious to eat and beautiful to look at, micro-greens should be in everyone’s salad at one point or another. More readily available than they’ve ever been, they are perfect additions to smoothies, stir-fry, sandwiches or on fresh roasted fish as a garnish with berries.

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Recipe shows eggs aren’t just for breakfast anymore

February 18, 2014

When I was growing up, my mother often served eggs for dinner. The idea that we could have what was usually a breakfast food for dinner was a fun and unique thing for us. For my mother, it was a great way to get a nutritious dinner on the table fast.

Baked Eggs with Polenta, Prosciutto and Swiss Chard

Baked Eggs with Polenta, Prosciutto and Swiss Chard

We had our fair share of waffles and pancakes for dinner, too, but for some reason, I remember the egg dishes the most. Most frequently, we had eggs in omelets, scrambled or my personal favorite, pan-fried in toad in the hole.

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Tis the season for peppermint bark

December 17, 2013

If the hustle and bustle of the holiday season has just about overwhelmed you and the thought of making one more treat or wrapping one more gift is more than you can bear, I hear you.

Every year, with the best intentions, I set out to make and bake an ambitious list of treats and goodies. Every year, I fail miserably to accomplish even a fraction of what I intend. Life, work, holiday merry making and all the other responsibilities just simply get in the way.

PeppermintBarkFood 2013120 copy

By Maria Nelson
Don’t let your sweet tooth go into the new year before trying this recipe for holiday crispy curnch peppermint bark.

I’ve made peace with doing less over the years, and as my children have gotten older I’ve realized that really the most important thing is just to make a priority of enjoying the season. Spending time together in the kitchen is a great way for us to do that.

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Got leftovers?

November 26, 2013

Serve up a strata the morning after a holiday feast

By Maria Nelson Thanksgiving Day leftovers make for the perfect ingredients to put into a morning after holiday strata.

By Maria Nelson
Thanksgiving Day leftovers make for the perfect ingredients to put into a morning after holiday strata.

 

One of the most wonderful by-products of the Thanksgiving meal, in my mind, is the abundance of leftover turkey.

If you haven’t completely exhausted yourself in the kitchen on the day of, there are a plethora of recipes to be found online and in magazines that will help you turn the humble bird into another spectacular meal.

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Savor the season with a salty cake

October 22, 2013

In my mind, there is nothing quite as representative or symbolic of fall than baked apple desserts. Caramelized in sugar, sprinkled with cardamom and cinnamon or stewed in compotes on pancakes, or eaten unadorned from a bowl, warm and tart and sweet, I think you get the idea.

Salted Caramel Apple Cake

Salted Caramel Apple Cake

Beautifully versatile, apples beg to be included in not only the sweet, but they are also perfect companions to the savory. They are best simply roasted in a pan with onions, and sausages, drizzled with maple syrup or slipped into crispy, melty cheese sandwiches. Serve along side roasted tomato soup and you really cannot go wrong.

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Soup is a good way to welcome fall

September 24, 2013

Easy, flavorful French onion soup is a perfect way to welcome fall.

With shorter days approaching, leaves beginning their slow, vibrant metamorphosis and wafts of fall greeting us at every turn, it’s time to turn our thoughts to warm and comforting food.

French Onion Soup

French Onion Soup

September is often our bonus month of summer. However, despite our lovely, frequently sunny days, a change in the air is most often immediately felt once the calendar turns and Labor Day has come and gone. Cooler, shorter evenings require soups, slow-cooked dinners and hopefully more time around the dinner table enjoying them.

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