Welcome to my new occasional themed post: Jill’s Picks. In these posts, I’ll compile a few recipes, restaurants, travel spots, and the like that are inspiring me right now. Spring flavors have been inspiring almost all my cooking as of late. Lemon, spring greens like arugula, spring vegetables like asparagus and peas, and fresh herbs […]
Jill’s Picks – Recipes for Spring Read More »
How do you keep excited about cooking? Lately, I’ve been struggling with being inspired about new cooking dishes. I want to cook. I have a lot of ideas for dishes. But I don’t know which idea to go with. So, then I order a pizza. :/ When I get stuck in a rut and need
Peas, Leeks, and Arugula with Herbed Goat Cheese Read More »
It’s not as intimidating as it sounds. I’ve always balked at making my own vegetable broth. Buying vegetables specifically for broth seemed like such a waste! I may be squeezing out the flavor, but what about the nutrients? So many are left behind in the limp vegetables that are thrown away (or composted). I tried
Homemade Vegetable Broth Read More »
I have a fantastic summer recipe for you that is perfect for picnic potlucks! I know it has been a while since my last post, so before I get to this tasty Tofu Poke, let me catch you up on some happenings. I was fortunate enough to write a guest post for the
Tofu Poke Gone Wild Read More »
This little unassuming recipe may not look like much, but it is packed with so much flavor and comfort that I always come back for more. Polenta is simply cooked cornmeal. There are a myriad of polenta recipes with a wide variety of cooking methods. This is because polenta has a fairly benign
Poppyseed Polenta with Rainbow Chard Read More »
I often get asked the question “What do vegetarians grill?” True, grilling has a heavy emphasis on meat. However, the most recent issue of Vegetarian Times had an entire section on grilling ideas. While it is always easy to grab a frozen veggie burger to add to the grill, that usually isn’t the most tasty
Grilled Chile-Cornmeal Crusted Tofu Read More »
Sometimes I’m inspired by a cooking technique or cuisine. But most of the time I’m inspired by an ingredient. Today’s inspiring ingredient: bok choy. In this transition between Winter and Spring, bok choy is a food we can’t get enough of. It promotes digestion and gives us a wallop of vitamins and other things that strengthen
Bok Choy Quinoa Pilaf Read More »
I’m always a little hesitant to make sauces and pastes. I know that they are the secret to fantastic flavors exploding in my dishes, but they seem so overwhelming. I hardly know where to begin. Where some people can see infinite possibilities with a mango chutney, all I see is a dipping sauce for my
Huevos Rancheros… Where have you been all my life? A few months ago I discovered Huevos Rancheros. I was eating lunch with a friend at Moose & Sadie’s when on a whim I ordered their Huevos Rancheros. This is coming from the person who doesn’t like runny eggs or melted cheese on my eggs. I
Spicy, heartwarming, and deceptively impressive. The perfect dish for entertaining! The stew itself can be made in advance. Then, on the day of your party, just place the stew inside the pumpkin (or pumpkins if you want a really impressive stew) and bake away. The aroma will get all your guests’ tummy’s rumbling. And
Pumpkin Stew in a Pumpkin! Read More »