AWE = Art, Wellbeing and Edibles.
Gluten Free and Low Carb—perfect for summer! You can put nearly anything in a lettuce leaf and it provides a handy shell to hold the flavors. I often am looking for edible vehicles that can deliver the punch line and in the summer lettuce leaves …
It’s amazing how much trust is involved in cooking for groups of people. Individuals allow a complete stranger to set comestibles before them that will soon become a part of their bodies, ingested and integrated into their cells. How crazy is that? I am humbled by …
Skewered roasted tofu with a peanut sauce is one of my all time favorites for catering, and it’s pretty awesome for eating at home too. When I began this site I wanted to start with some of my crowd-pleaser recipes, dishes that I …
These buddies were a scrumptious success at a luncheon I recently catered. You can make them without smoking the salmon, of course, but smokiness adds a rich depth, a ‘something extra’, oooh I could even say “je ne sais quoi”…whatever you want to call it, it will compel you to eat at …
While we were in Michigan’s Upper Peninsula in February we ate lunch at a little place called Steep Creek Cafe (and White Cap Kayak Trips) in the Ironwood and I seem to recall we licked out the bowl that this dip was served in. Having only the …
Despite the occasional April snowstorm our landscape is about to explode into electric GREEN. It’s been patiently waiting and waiting and the time is nigh. Later this week I’ll plant my onion sets for green onions —I keep harvesting the shoots throughout the spring …
This is a little recipe from Food Renegade with a few adaptations. Light but a tad rich, it will be a great one for an evening meal on a hot summer’s day. I used canned coconut milk but if you have access to fresh …
This was a Comfort Meal in the deli, a bowlful of both Brothy and Filling. It’s another soup with the tangy buttermilk-secret-ingredient, added at the end when the soup has cooled slightly (so it won’t curdle) and with the addition of a little …
Question: What does one eat when coming home after weeks on a ski sabbatical? Answer: Whatever is in the house because the catering has not yet begun and we blew our wad for the winter. I think it’s time to revisit pintos and Pinto …
Croquettes enable you to eat mashed potatoes with one hand and no fork. Isn’t that what everyone has been asking for? Last week we found ourselves driving home in the midst of another blizzard, perfectly bookending the trip with driving north in …
Racing is a curious thing. To the observer it makes no sense at all—people spend loads of money to travel to a location, sleep on floors (or wherever), rise early after not sleeping well, venture out into often uncomfortable conditions, stress and adrenaline courses …
Packing into ABR‘s remote cabin with cubes and a pulk and a sherpa. As my cousin says…why travel light when you can travel well? . For the most part the absence of internet access is welcomed when we travel or stay in remote locations. …
This may sound a little like ‘stone soup’ or just a way to use up loads of onions in a pie but it really is scrumptious, summer or winter. These tangy squares will be our travel food—snacking in the car or popping it …
Hot soup in the cold days of January—it’s never a bad idea. We are knee deep in the process of prepping and amassing supplies for the annual trek north. Pulling skis out of hibernation for waxing, dragging out sleeping bags and …
Eat Good Luck for your New Year! There was an idyllic snow on Christmas eve, and after walking home from a Norwegian Jule dinner on quiet streets in the falling flakes, we awoke to more snow and a perfect day for a …
Nearly everyone who eats this deep orange treat asks for the recipe, it is yet another dish that will convince even the anti-yam-ites to change sides and join my Orange-Love Camp. The original recipe was from Scott’s family and has seen adaptations along the …
Two liver posts in one year?!? I must really have a need to push your boundaries, and this time there is no conclusion to the cliff-hanger story. Just think of it as another tasty grey spread….creamy and rich and great on a cracker. Step …
This is another recipe that appears the November/December edition of The IOWAN magazine. They asked for “Iowa-Sourced” holiday recipes so polenta seemed like a good direction to take the classic dish since organic polenta is grown and produced near Cresco. It resembles cornbread stuffing—flavorful and …
This should probably be labeled “Tart Super-Fruit Chutney” or “Antioxidant Chutney“. Some of these tart fruits are not available right now unless you happen to have frozen them or dried them, but this gets our juices flowing for ways to use this …
Aloo = Potato, Jeera = Cumin Aloo + Jeera = Yum It’s been a while since I’ve had time to sit down and ramble on about food, I’ve been too busy catering. It seems the more I cook the food the less …