Vegan Maple Glazed Brussels Sprouts & “Bacon” Hash

I may be biased, but I think this is one of the yummiest side dish recipes I’ve ever written. So much so, I have been known to eat an entire batch on my own as my meal. YUM!
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Vegan Delight

I used a specific brand of grain blend, Trader Joes Harvest Grain Blend, but you should be able to find something similar close to where you live, or mix your own – it consists of Israeli couscous, red quinoa, and split pea garbanzo beans with… Keep Reading »

Ruby Beet Risotto

In my opinion beets are a highly misunderstood, under used ingredient. This unusual risotto makes such a striking first course, or a satisfying main course coupled with a salad tossed in Balsamic Fig Vinaigrette – making it a perfect choice for Valentines Day. The natural… Keep Reading »

Macaroni & Cheese with White Truffle Oil

What child, little or grown, doesn’t love a decadent bowl of creamy macaroni and cheese? I like to get experimental and dress mine up a bit, and this one with white truffle oil is definitely my favorite – especially with a little lobster claw or… Keep Reading »

Wild Mushroom Angolotti in Fontina Sauce

This is a decadent recipe you might want to save for special occasions, or as a first course for a dinner party. I found these wild mushroom angolotti fresh at my local grocery store, but you can use mushroom, spinach, or butternut squash ravioli with… Keep Reading »

Cream of Tomato Soup

I know you East Coasters are still shivering from the blizzard, and we have a new storm headed our way tomorrow, so I thought some soup might be a good idea! Here is one made with things you are likely to have on hand, so… Keep Reading »

Coconut Curried Lentils

I whipped this recipe together whilst doing a vegan, anti-inflammatory, hypo-allergenic cleanse, and needed something intensely flavorful and protein rich to keep me from falling off the wagon. It was so good that the cleanse may be a distant memory, but I still make this… Keep Reading »

Penne & Zucchini Arrabbiata

Zucchini make a lovely addition to this Italian classic, and a wonderful way to introduce finicky children (small and big) to vegetables. This recipe has been in heavy rotation in our household for over 25 years now, and a client favorite as well. Remember you… Keep Reading »

Lentil & Quinoa Salad

The secret to this salad is to be sure not to overcook the quinoa or lentils – you want them tender enough to eat, but still enough texture to keep them interesting. The cabbage will add a little more crunch, and the sweet and savory… Keep Reading »

Mozzarella & Tomato Relish on Ciabtta

I love the chewy texture of cibatta. When toasted and laden with aromatic homemade pesto, it makes the perfect base topped with creamy mozzarella fresco, and a burst of sweet and savory from the roasted tomatoes, Parmesan and raisins. I know, it sounds like an… Keep Reading »

Brown Butter Omelet

It was Lord Anthony Snowden that gave me my first cooking lesson. He taught me to use brown butter when making an omelet. He was in Des Moines for a photographic exhibition at Younkers, the chain of stores where my father was president, as part… Keep Reading »

Eau de Vie Julie Anne Vegetarian Risotto

Last year I was honored with a limited edition bottle of grappa named after me, and Simini Catering in Turin, Italy very kindly sent me a case to sample. I don’t drink alcohol, but I do cook with it, and today I finally got around… Keep Reading »