It’s Meyer lemon season!! I’ve heard about Meyer lemons for years…but have never actually cooked with one…until the other day! Interestingly, Meyer lemons are not really lemons – they are a cross between a citron & a mandarin orange/pomelo hybrid. Why are they so special (they can cost 2-3x as much as regular lemons)? Because
Recently a friend gave me some fresh rhubarb from her garden…and I was in heaven! I LOVE rhubarb…particularly strawberry-rhubarb pie! But the pie would have to wait. My immediate goal was to make a sugar-free rhubarb sauce that could be served alongside the baked salmon I was having for dinner. After looking at a few
I know…I know…I’m on a green chopped-up herby kick (see Pistachio Mint Pesto recipe from a few weeks ago)! It’s what I do when Spring comes around. All those greenies are so fresh & fragrant…and the lemons are tart…and put together it all tastes like Spring smells. New. Bright. Floral. Try this lovely gremolata on
Basil pesto is one of my favorite things to make. But what’s a cook to do when the Summer basil’s not yet ready? Make other kinds of pesto – of course! In case you didn’t know, the word “pesto” originates from the Genoa word “pesto” which means to “pound” or “crush”. Typically comprised of 5
Regardless of your “foodie” status, you’ve probably heard about bone broth. It’s the current darling of the paleo community because of its high protein content. And because of that…you’d think it was just invented. Oh contraire! Bone broth has been around for literally ever…arguably since caveman days! It is basically stock…with a bit more cooking