Summer is flying by before my eyes. Even though the days are long sometimes my time in the kitchen is short. This recipe may use a few too many pots to be truly simple but it is quick to put together if the veggies and grains are cooked ahead of time. Everything of course is…
Tag: Gluten Free
Collards Are The Next Kale!
This dish is maybe more appropriate for a colder season, but we are in the middle of the monsoons here and on a rainy night it was just about perfect. I am gearing up to run Run Rabbit Run this September and have been ramping up my running accordingly. Despite my appetite slowing over the…
Summer Noodle Salad with Peanut Sauce
We are back in Flagstaff after an amazing trip that literally circumnavigated the globe, with 2 weeks in Australia and a week in Norway. I ate some amazing food, relaxed, and soaked in the experience. It was great to see Rob racing again both at Ultra-Trail Australia and Lofoten Ultra-Trail, and I feel so lucky…
Stacking up the Summer
Wow – I don’t know how its possible that I have no posts all summer! Rob and I were lucky enough to travel to Iceland and I have taken several smaller trips and adventures around the beautiful southwest. As summer has closed, the last of the produce filters through my garden and the market. This…
RKUC Take 2
Rob and I just put on our second annual ultra running camp last week, and once again it has been a wonderful experience that is hard to put into words. When we first floated the idea of a camp we wanted to find a way to give back to the ultra community that has given…
Incredible Rice Salad
I really can’t go on enough about Yotom Ottolenghi – the recipes he creates always have something that take the meal to the next level – layers of flavor, texture, and depth that are out of this world. Not only that but his recipes remain approachable and interesting for people like me-the home cook. So…
Kale and Pepper Salad
This raw kale salad is inspired by my teacher friend Sarah. An art teacher and chef extraordinaire she was my partner in crime for our grade level camping trip retreats we organized for our 8,10, and 12 grade students. We always strove to provide quick and healthy meals for our students that could easily be made…
Spicy Mixed Nuts
This addictive nuts and seeds combination comes from the Moosewood Restaurant Celebrates cookbook. I frequently make it my own by changing up the spices added and the types of nuts and seeds. I have settled on my favorite combo which is listed below. They are a great holiday snack, or a welcome addition to any…
The Strawberry Days of Summer
Time sure does fly, and somehow summer is upon us. I have been busy getting the garden planted and checking out the early Farmer’s Market and Rob has been continuing his trend of trying new things and entered his very first mountain bike race last weekend. It was a hot one! Needing to cool off and…
Spring Break Memories
One of my favorite things about working in a school is the magical spring break. Sure winter and summer breaks are longer but spring break comes at the most perfect time teasing you with the ability to venture out. This year I did some skiing at home, visiting with family, and lastly some awesome solo…
polenta with roasted squash and greens
Every family has a few stories that are told year after year with warm memories of loved ones who have left us. One of my favorites involves my Gram who was a British war bride after WWII. She still had many friends back across the pond after the war; times were tough and she sent many…
Back to School
I love my job, I really do. I work at an amazing school with wonderful faculty and students and I often think I don’t know how I got so lucky to work where I do. That being said the transition back from summer is always a tough one. It is the time of year where I spend…
Spicy Cabbage Salad & Soy Glazed Tofu
This meal comes together in no time flat if you buy a package of pre-shredded slaw mix – I like cabbage and carrots. Rob and I always like to have a grain as well and so we serve this meal with rice – the cabbage and tofu can also certainly stand on their own. This…
Red Lentil “Dahl”
Dahl is a thick stew made with lentils, it is often made with ghee but this version is vegan. It is incredibly simple, satisfying, and good for you! I love all the spices that are traditionally used: paprika, mustard, coriander, turmeric, cinnamon, and cumin. Such warm combinations. This is my take on a red lentil…
Coconut Rice with Edamame
I have a special place in my heart for coconut milk, so rich and creamy and satisfying. Rob has a true love of rice, so sometimes I like to make a very simple easy meal with fragrant jasmine rice and protein packed edamame based on a recipe from Jack Bishop’s A Year in a Vegetarian…
feeding the frenzy 