A Flower by Any Other Name

My current produce obsession is with sprout flowers, a.k.a. kalettes or kale sprouts. This hybrid of Brussels sprouts and kale was introduced to England in 2010; each adorable flower is the size of a sprout with ruffly leaves surrounding a tightly closed bud. They grow on stalks like Brussels sprouts but the ruffles give them…

A Second Life for that Loaf

Recently friends were visiting and came back from a day playing tourist with a gift of a lovely, large baguette. We didn’t use it that night or the next day and when I pulled it out of the bread box it was hard as a rock. I hate wasting food so started thinking up ways…

Signs of Spring in London

Since my last post, I picked up stakes and moved from sunny California to London, arriving in mid-October. The city is quite a contrast to my suburban West Coast home with it’s large garden and temperate climes. Here, the constant frigid grayness of January has merged into rainy, chilly February – which had me searching…

Bowled Over

Meal bowls are an easy way to get dinner on the table in a jiffy. In my recent article on Zester Daily  I explore the topic and give some recipes using seasonal ingredients and tips on how to creatively repurpose leftovers into yummy bowls for every meal of the day. This savory yogurt bowl doubles as a…

LOTS OF STEEL CUT OATS

I have this stockpile of steel cut oats from my winter cereal habit and started experimenting in the kitchen with ways to use them up. One idea was a granola to eat with Greek yogurt for breakfast modeled on a recipe from my childhood that my family used to make. Called “Crunchy Granola”, it included…