I love balsamic vinegar.It’s one of those things, when really “right,” it’s right.”It’s also one of those things that when not done well, it’s, well, not good.You need GOURMET vinegar to be good. The musk … the umami … the sweet … the tart … You need it all. However, believe it or not, in…
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Not all beets are red, believe it or not. We have golden beets, rainbow beets, orange beets, and candy cane beets (my favorite!). But, the earthy, wholesome goodness of ruby red beets, paired with red rice, and bittersweet and buttery radicchio, lends itself to a supremely spicy, scarlet, and succulent supper! Don’t forget the sweetness…
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Easy Peasy.Yep – that’s how I like it – as long as there is LOTS of flavor and lots of creativity.With fresh corn on the cob just ending the season, I decided to roast that with fresh tomatoes and a bit of garlic, along with lime and olive oil.This dressed a multigrain flatbread (pizza) with…
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Most recipes and meals made with teriyaki sauce are entirely too sweet for my palate – sickly sweet.While I so enjoy the umami – rich goodness of tamari or shoyu, when over sweetened and thickened, I am simply offended.Thus, I created my own little gem of a veggie teriyaki dish, sweetened with dried cranberries and…
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I’m actually a little embarrassed I did not know this information.In fact, I thought the two mushroom terms were interchangeable – which, in fact, they are – but I wasn’t aware of the branding behind the term!Well, now I’m relieved.Now I can sleep at night! Portobello, pronounced [por-toh-BEHL-loh]The portobello also called portabella is really simply a brown crimini mushroom…
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I’m all about kicking things up a notch when it comes to flavor. I adore adding a bit of “hot” to the cool sweet of fresh fruit. Years ago I made an award winning Kicky Blackberry Compote, satisfying the tastebuds of the Pacific Northwest. This time I did something similar, but with blueberries and jalapeños,…
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