I spend way too much time thinking about food -always have. If I have a nice selection of veggies-and I always do-then I can always whip up something. Being a nutritionist and chef, I also think about balancing my nutrients every day. It’s second nature to me now (I just started humming a song from… Read More

Balancing Flavors in Your Holiday Meal I find when I teach cooking classes that seasonings and balancing flavors is what most people struggle with, especially during the holiday season. If you’re not careful everything on your plate can taste the same. You might be thinking that’s o.k. as everything is so darned good, but with… Read More

Zesty Raw Butternut Squash and Cabbage Salad ▪      3 cups grated raw butternut squash (about 1/2 of a peeled and seeded butternut squash) ▪      3 cups shredded green or Napa cabbage ▪      ½ red pepper, finely chopped ▪       4 green onions, sliced thinly (use all the white part and about 2” of the green part)… Read More

Isn’t this beautiful? This is such an easy recipe! Fresh Fig Tart Makes 1 -12” tart Ingredients: Tart Dough: 13 tablespoons cold butter, cut into pieces 1/3 cup confectioners’ sugar 1 1/2 cups all-purpose flour 1 large egg yolk 1 tablespoon heavy cream . Fig Filling: 1/2 cup heavy cream 2 tablespoons honey 16 ripe… Read More

Well, we just finished with the summer squashes and now it’s on to winter squashes, the most famous being pumpkins. Almost everyone likes the naturally sweet winter squashes such as acorn, Hubbard, delicata, butternut and other less well-known varieties. Most people think of the holidays when we speak of yams, sweet potatoes, and pumpkin, often… Read More