Preserved lemon brings out the bright springtime taste of roasted cauliflower, rice and shrimp in this easy salad Read more →

It seems this year we had a bumper crop of citrus locally. Bob and I live in a neighborhood in which several of our neighbors have lemon, lime and orange trees. This year several of our neighbors put their fruit out for anyone to take. Because we live in a... Read more →

Finally! The lasagne came out of the oven, its cheese bubbling and the top crispy brown. I'm smelling leftovers for the rest of the week. While we self-quarantined at home, Bob made this lasagne Although we have been eating lots of variety and (more or less) healthily, the novelty of... Read more →

For this morning I made a four-egg omelette with hothouse cherry and pear-shaped tomatoes and spinach, feta cheese and red pepper flakes. Bob and I both use peppers when we cook - fresh jalapeños when we can get them at the Farmer's Market, dried when we can't. Since I didn't... Read more →

So our county has been hit with a shelter-in-place order and while Bob and I usually cook at home (we only go out to eat when we are feeling lazy), we haven't been mindful about our cooking. We simply pulled something out of the freezer, cooked it, and put some... Read more →

When I have to be up for an early morning dog walk, I try to make something for breakfast that is satisfying, filling, and tasty, and has protein, fiber, and good fats. This egg on avocado toast is all that. It gets me going and sustains me longer than other... Read more →

After spending last evening watching with horror the rantings of unhinged Facebook friends (and friends of friends), and then dreaming about the whole fiasco that was Election 2016, I woke up this morning thinking about making a hearty breakfast. But we didn’t have any potatoes (my usual go-to side dish... Read more →

San Jose, California is home to the Poor House Bistro, PHB, one of the best places for New Orleans-style food and blues music. Jay Menduri, proprietor of PHB, has created an environment that is comfortable, exciting, and fun. The restaurant is in a neo-classical house built in the early 1900s... Read more →

We love pasta. What would life be like without this wonderful food? We also try to cut back on carbohydrates. One of our favorite discoveries is the spiralizer, a tool that creates noodles from zucchini and other vegetables. By making noodles from zucchini you gain the nutritional benefits of vegetables,... Read more →

There are many recipes that call for spicy sausage: soups, pizza, pasta, and just for breakfast. Most traditional sausage is made with a high percentage of fat and organ meats (heart, liver, etc.). They also often contain preservatives, flavor enhancers and sugar. The best way to get around this is... Read more →