“I sometimes think that I am a terrible nutritionist,” I said to the taster as we were waiting for our Italian take-out goodies. “I just love food TOO much.”

And I’m not talking salads and veggies. (Which I do also adore) I’m talking penne with spinach and gorgonzola sauce. Roasted eggplant with goat cheese, caramelized onions & sweet red pepper pizza. Garlic & Herb Mascarpone.  

But you know what? I’m ok with it. Is it the healthiest food? No. It is delicious. And sometimes, that’s what matters most.

So there you have it. Take-out from Broders’ in South Minneapolis, I’ll be visiting you more often.

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Spinach & Feta Chicken Sausages with Garbanzo Beans

If this is what pork & beans are like in Greece, I think I’ve found my new favorite! I obviously love the flavors of Greece and this encompasses all of them. I also like this meal because it is full of protein and fiber – two of my favorite components for a satisfying meal. Served

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avocado-cumin yogurt dip

An odd conodrum for January: an avocado nearing its demise and leftover cilantro from dal with curried tarka.  First thoughts were a salad but after spotting some greek yogurt in the fridge I was reminded of a dip my friend Mary Beth made years ago. So a dip was made, no food was wasted and I

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lunch

Things are looking better…

…for school lunches. Between my work at Camp Endeavor and my passion for real, whole foods, I have always hoped that the quality of our school lunches would improve. (source) And two women in California are making this happen. Kristin Richmond and Kristen Tobey started Revolution Foods, which began as a graduate school project and

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Creamy Leek & Spinach Pasta

Pasta night may just be a new addition to the weekly menu. Between carbonara and zucchini linguine with herbs, I’m really not sure why pasta doesn’t make a more frequent appearance. It is delicious, easy, economical and the possibilities are endless. Although the deliciousness and total disregard for portion control may be part of the

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endive boats

There is something about endive leaves that I love. Perhaps it’s because they are so pretty and seemingly dainty. Perhaps it’s because they can healthfully and deliciously stand in for yet another piece of bread. (Not that I would ever get sick of bread, let’s be real). But whatever the reason, I’m going to continue

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roasted cauliflower with blue cheese vinaigrette

Some vegetables are just plain better when they are roasted. Cauliflower is one of them for me. Don’t get me wrong, I’ll eat some raw cauliflower with hummus any day, but I devour it roasted. Adding a vinaigrette with blue cheese just takes it to the next level. I’ve been thinking of the leftovers ever

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