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Blood Orange, Celery and Bulgur Salad

As spring finally begins to show herself in Chicago, I’m eagerly readying to the fact that tiny green leaves and vegetables will beckon me back to the kitchen. Because if January was a long, cold and dreary month, February and March were even more of challenge. The ground was frozen solid, not a fresh thing had grown in months, our winter farm share ended, and I was personally challenged with a low-iodine diet that made eating feel more like torture than pleasure. Now that’s over, and I’m glad April is here.

Caramelized Shallot Spaghetti

Caramelized shallots and whole wheat pasta make this super flavorful and comforting pasta dish that is perfect for a weeknight dinner.

Cooking School: Exotic India

A last-minute invite to a cooking class spiced up the week and made cooking Indian at home more than approachable. I’ve included an easy chana masala recipe to start.

Lemony Lentils and Roasted Beets

This dish puts the humble beet on center stage. With lots of fresh parsley, mint and lemon zest, it makes for a great lunch, side salad, or dish to share.

Black-Eyed-Pea Salad

I made this Southern-inspired salad when I didn’t want to spend all night in the kitchen. It is perfect for a summer lunch or light supper served over sliced tomatoes.

Roasted Eggplant Spread

Lots of garlic, combined with eggplant, red pepper and red onion make a delicious dip for crackers and vegetables, as well as a tasty sandwich spread.