Having people over for Cinco de Mayo but looking for something a little bit fresher and healthier? Fish tacos are one of the best ways to lighten up what would otherwise be a typically indulgent meal. Most fish tacos like this one recipes call for using a firm white fish like snapper, mahi mahi, or… Read More »
“ I focus on whole foods and traditional ingredients. I use lots of vegetables and fruits and plenty of cream and butter! I choose seasonal, local ingredients because of the environmental impact and because that's the way things taste the best. ”
The reason we wanted to feature Emily was because she cooks REAL food. Nothing processed, very little pre-packaged, no junk. In fact, she doesn’t buy or cook with anything that has more than 5 ingredients on the package. This means that she often relies on fresh, seasonal, and local food like the chard featured in today’s recipe. Even though she has a Masters in Nutrition and is on her way to being a PhD, she believes that we shouldn’t have to think too much about what we’re eating, something that is achievable when we focus on buying, cooking, and eating real food.
Carrots are one of the most versatile, useful, and humble ingredients of the cooking world. Inexpensive and available year-round, they add an underlying sweetness to soups, stocks, and sauces when used in a mirepoix but this recipe proves that they can also be the star of the show. Carrots are first roasted with onions and garlic… Read More »
The farmers market is overflowing with leafy greens this time of year, from chard to kale. If you’re looking for more of a snack, then the Spicy Kale Chips we featured might be up your alley but we love this recipe. Beautiful chard is quick-cooked to retain its texture and tossed with a rich bacon vinaigrette. Pop… Read More »
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