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…

The Workday Dinner Challenge II

This week I was preparing a favorite around my house, channa masala. It is vegan, quick to make and delicious with some fragrant basmati rice and store bought naan bread. First you sauté some onion in oil. I added a tablespoon of minced jalapeño, kicking up the heat a little. Start a pot of rice now…

A Mouthful of Sunshine

In walking through the San Rafael Farmers Market one recent Sunday, I was captivated by the overwhelming variety of honey carried at the Marshall Farm stall.   After tasting several types, I settled on a jar of flowery orange blossom, which tasted like eating a warm, sweet ray of sunshine. Returning home with my bounty,…

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…