#Putaneggonit Creamy Kale and Cauliflower Soup

This weekend Portland got hit with another Snowpocalypse.  I was stir crazy, it was cold, it was icy, it was snowy, and I was hungry.  Instead of grouching at my husband (which I did a little bit anyways – sorry, Hendo!) I started cooking and I came up with this healthy, delicious recipe for Creamy Kale and Cauliflower Soup. One of my challenges in the winter is eating enough veggies.  My primary veggie eating vehicle is the salad, but in... Read More

Five Pounds of Mussles

I have this problem:  I get inspired by something I see in Bon Appetit Magazine and I go out and buy all the ingredients that I need to make it.  After all the ingredients have been purchased, I invite people over.  When everyone has previous engagements, I end up with 5 pounds of mussels and a whole Grand Central Baguette for two… And what great mussels they were!  If you ask me (and will accept a little bit of hubris), they were some... Read More

Too Much Barley

I went to the Whole Foods bulk bins and went a little crazy with the barley. Honestly, the barley came out faster than anticipated and I’ve never been known for my hand-eye coordination.  Long story short, I came home with a few pounds of this lovely little pearled grain. I had never even cooked with barley before, but then I saw a vegan mushroom barley risotto recipe in the New York Times Sunday Dining and Wine Section and the next thing I... Read More