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Cooking

A thoughtful pause.

May 4, 2012

To all of you that read my blog (and let’s be real, it’s really just my family and a few close friends) you may have noticed that I’ve taken a little break. The blogging hiatus unintentionally started with a week of work in Paris. Upon my return, work became increasingly more demanding and …

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Quinoa Mac and Cheese

April 12, 2012

So I came across an interesting recipe in the March issue of Shape Magazine titled “Quinoa Mac ‘n’ Cheese”. I was automatically intrigued and purchased all the ingredients to whip it up. As I cooked it up I realized it’s incredibly similar to the Baked Quinoa with Spinach and Cheese recipe I posted …

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Braised Greens

April 10, 2012

I think I’ve professed my love for greens before. Raw or cooked, I like to make them a part of every meal. This recipe gives you a tasty bowl of cooked down greens that are tender and flavorful. A perfect side dish for any meal. Braised Greens I like to make a big batch of [...]

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Baked Rigatoni with Brussels Sprouts, Figs and Blue Cheese

April 5, 2012

I know it’s not the season for Brussels sprouts, but when I came across this recipe I couldn’t resist. I’ve never added the tasty little vegetables to pasta, but I’m glad I did. Baked Rigatoni with Brussels Sprouts, Figs and Blue Cheese from The Food Matters Cookbook. If you don’t love blue cheese I’d suggest [...]

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German Potato Salad

April 1, 2012
Thumbnail image for German Potato Salad IMG_3683

Last week in Zurich, my boss and I were on a mission to try out some authentic Swiss food. Since the restaurant we ended up at specialized in sausage and beer, I decided to try out both. But what got me the most excited was the potato salad. I’ve been dreaming of it ever …

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Pizza Rustica

March 27, 2012

Don’t let the name of this dish deceive you. While it says “pizza” in the title, it’s not so pizza-like. By that I mean there’s no sauce involved. It doesn’t matter though because this pizza pie is filled with cheesy, veggie goodness. Pizza Rustica adapted from Cooking Light. For this dish, use your favorite pie [...]

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