Okay, so don’t freak out. I’m still a foodie. I did not choose this diet, it seems to have chosen me, but I will find whatever wiggle room my system allows for. I will eventually go back to enjoying cheese and ice cream, if not doughnuts and cake. But for the time being I’m making … Continue reading
Dinner tonight was slightly experimental. The pasta is just capellini with olive oil, red pepper flakes, sliced garlic, Pecorino Romano, and chopped parsley. The parsley came from today’s CSA box, which is super green heavy. It’s called Pasta Mezzanotte and it takes about ten minutes to make. Super easy. It was fine, but not exciting. … Continue reading
When lettuce time rolls around, I never quite know what to do. I can only stomach so many green salads in my lunch. My husband won’t eat it at all…until…MEAT! This was a great way to use all the hearts of Romaine we got in the box this week and a way to use a … Continue reading
My CSA posted this recipe on their Facebook page last week and I knew I wanted to try it. But I ended up making a bunch of changes. A lot of chard recipes say to discard or save the stems for another use, but I like to use them with the greens when possible. The … Continue reading
This recipe is an amalgam of several different recipes. I have been trying to cut way down on my meat intake since the beginning of the year. Not full on vegetarian, but I’m trying to limit the number of servings I eat per week. This recipe uses some of my favorite things – fresh herbs, … Continue reading
I’ve been holding off on a few posts because my photos have been coming out poorly. I’ve decided to post them anyway, add photos the next time I make those recipes. It’s a brand new year. This is a recipe from the New York Times that I have adapted a little for my CSA and … Continue reading
This is another one of my favorite Emeril recipes. It is wonderful on cold winter nights. The recipe is great as-is, but I’ve made it so many times I have changed a few things, so I have included my version. I swapped a few ingredients, lightened up on the tomato paste, and took out all … Continue reading
I have used this recipe for a few years during the height of greens season, but I forgot just how good it is. It is another Cooking Light recipe, but I have made some changes so I am transcribing it here. 1 box of frozen phyllo dough, thawed 2ish lbs of assorted greens* 1 tablespoon … Continue reading
Oh, bacon. Is there anything you don’t enhance? I briefly caught a glimpse of a warm spinach salad on a tv show the other day and figured I could employ that concept to create an entree salad using my CSA salad mix. This is a simple salad, but the addition of a significant amount of … Continue reading
I’m about to lose any foodie cred I might have established in 3…2…1… Food kitchen soup! This soup is a long standing tradition in my family. It’s fast, it’s cheap, it makes a huge batch that freezes very well. The story of food kitchen soup is that when I was a kid, my father was … Continue reading
Living Gluten Free 