Traditional Hollandaise Sauce is not healthy. It's hard to make too, until you get the hang of it. Hollandaise is the yellow sauce you see on eggs benedict and asparagus, made with egg yolk, butter, lemon juice, and a bit of seasoning. While it is bright and creamy and smooth, it has never been my thing. This Avocado "Hollandaise" is not ... view more
gluten-free
Chicken Salad {Honey + Cranberries + Pecans + Celery}
I am forever bookmarking "Summer's Greatest Salads!" postings on websites and blogs, and tearing them out of magazines, and excitedly putting them aside for the next time I am in the mood. And then, of course, I promptly forget about them, or do not have the ingredients on hand when I need them, and I always end up going back to my ... view more
Sweet Potato, Kale, and Apple Hash
As I looked through my refrigerator for inspiration last night, I knew I wanted breakfast-for-dinner, but hoped I had something on hand that would jazz up my go-to eggs, potatoes, and turkey bacon. That I could make in about half an hour. That was really healthy. That I could eat during Passover. A tall order, but this hash ... view more
Cabernet-Braised Brisket with Garlic
Spring is (allegedly) just around the corner, but this winter brought with it many long, cold days. And for me, those days were excellent opportunities to spend some QT in the kitchen. Enter: this brisket. Braised in red wine, with garlic. What isn't better with red wine and garlic? I just moved in to a new apartment, and as I was packing up my ... view more
Chicken Soup with Kale and Quinoa {Healthy + Easy}
All I ate yesterday was this soup, and cookies. I mean, a lot of each of them, but very little variety throughout the day. I made both because I had cravings - and satisfy said cravings, I did. I hear this cold spell they call "winter" may be breaking soon, but until then, I am all comfort foods, all the time. This soup is incredibly ... view more
Cheesy Breakfast Grits
I grew up in the Midwest, where all I knew about grits was "That's something they eat in the South." Really? How was this corn derivative not a staple in the Corn Belt? I first became acquainted with grits when I attended law school in the South - Shrimp and Grits made a believer out of me. But it wasn't until the last year or two that I have ... view more