Fresh curly kale baked in a creamy sauce of fontina and romano cheeses with sun-dried tomatoes.
Believe it or not I don’t eat chocolate cloud cookies bigger than my hand for breakfast, lunch and dinner. I don’t loll around all day with half-eaten jars of marshmallow fluff at my feet. And I don’t eat peanut butter cup pie and Hostess cupcakes every single night for dessert. OK. . . maybe that last one’s pushing the truth a little. If on occasion… [Read more]
Fresh cranberries, brie and greens come together to make a festive and flavorful filling for kabocha or acorn squash. The cranberries add a tangy pop of sweetness to the gooey brie, tender greens and mild-mannered squash. The best bite is when you dig deep and not only get the creamy greens but some of the dense squash on your fork too! The difference in textures… [Read more]
Butter, lemon and garlic show-off the natural sweetness of shrimp in this simple but satisfying meal. The succulent shrimp is served on a bed of fresh kale and soft, creamy polenta spiked with salty Parmesan. It’s a meal that comes together pretty quickly and never fails to please. I find a special kind of enjoyment in eating one-dish meals like this where the sum of… [Read more]
My friend Heather of Girlichef is hosting this weeks BSI (blogger secret ingredient). Heather chose greens; a much overlooked source of stupendous veggie power. I did my shopping for the week and totally spaced out on this one. I came home without any greens. Shame on me. I was lucky to find a package of chopped kale in my freezer, the next best thing to… [Read more]