Happy Easter! Did you know it’s also National Oranges and Lemons Day? Sure enough, the #SundaySupper crew is celebrating this special day with a citrusy feast. Lemon Meringue Pie is one of my mom’s favorites, so that’s what I’m bringing for dinner, I mean, dessert. Since she’s really not supposed to be having sweets, I’ve made this sugar-free. As a bonus, I decided to make it gluten-free as well.
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With Good Friday upon us, I thought I’d write about one of my favorite Lenten dishes. I may not have grown up in a religious household, but we did follow certain Catholic traditions. For example, each year for Lent, we’d give up sweets (although I seem to recall Sundays were cheat days). And certainly we’d abstain from eating meat on Ash Wednesday, Good Friday, as well as the other Fridays of Lent. That meant tuna fish sandwiches for lunch, and often Shrimp Louie for dinner. My mom’s Louie dressing was simply the best.
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Spring, Daylight Savings Time, Easter–they bring rejuvenation, new beginnings, and an opportunity to bask in the warmth of longer days. We’re not very religious around here, but our family does observe all the major Christian holidays. With Easter being the most important, at least to the devout, we use this holiday to bring family and friends together in celebration. This week for #SundaySupper we’re helping you fine tune your Easter and Passover menus with dozens of recipes suitable for either holiday table (see below). Me? I’m preparing a Potato and Leek Gratin. Potatoes, leeks, cheese–how can you go wrong?
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Energy and protein bars have flanked the grocery aisles for years now, and the real estate they take is ever expanding. Certainly I’ve gone through my fair share of Power Bars and Clif Bars, especially since Costco sells them in bulk. But as much as I enjoyed these bars, they seemed to be more in the sugary granola bar camp than an actual meal replacement. So when I stumbled across the Core Foods booth at the FoodBuzz Conference last fall, I expected a similar sweet, snacky treat. But I was wrong.
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This week arrived with a welcome warmth in the air and daylight that seemingly stretched out for miles, or at least past seven… of course, the asparagus is in full bloom at my local market–all signs that it must be Spring. This week the #SundaySupper crew is embracing its arrival with dozens of Spring-inspired recipes. My contribution puts a seasonal spin on a Genoese classic–Asparagus Pesto with Heirloom Fingerling Potatoes and Orecchiette.
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Life has a funny way of getting in the way sometimes, which is what led to my brief hiatus. Life. But it’s all good. Family always comes first, you know. And there’s nothing like a health crisis to put those things in perspective! These Whole Grain Apricot Walnut Muffins are a great way to kick off a new chapter here.
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As I sit here writing this post, I chuckle at how I suspect my friends will react when they see a vegan recipe coming through. You see, I come from a long line of meat eaters. Heck, I just went in with a couple of friends on a split-quarter of an organic, grass-fed cow. Yep, seriously carnivorous. But I also love to cook and experiment in the kitchen, so I jumped at the opportunity to review Melissa Costello’s new book, The Karma Chow Ultimate Cookbook
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While searching for something interesting to make with zucchini, I stumbled across a recipe for zucchini blondies. Hmmm. I do love a good blondie, almost better than brownies (gasp!). I have a thing for butterscotch, what can I say? I know from many years of baking zucchini bread that the mild flavor of zucchini works well in baked treats. Why not a blondie? The combination may seem odd, but trust me, when zucchini season is in full swing and you have zucchini coming out of your ears, you’ll be thanking me for this recipe. And you’ll be marveling at how good these blondies taste, seriously.
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Belgian endive is one of those underrated vegetables. It’s certainly underutilized, but you won’t find me passing up on this gem when it’s served. J’adore. So imagine my delight at receiving this beautiful bouquet for Valentine’s Day from the folks at California Endive Farms. Look at that–it’s still on the root! And have you ever seen endive so plump? Truly a treat.
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Sometimes nothing is more satisfying than a steaming bowl of chili. There’s something irresistible about that combination of meat, beans, and spices, simmering all day in a tangy gravy that beckons the taste buds. Whether you eat it straight, scoop it up with chips, or smother it over a hotdog or fries, it’s one dish you can serve that just about everyone enjoys. Since this week #SundaySupper is getting its skinny on, I thought it was time to break out my Skinny Beef Chili recipe.
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