Coleslaw with collard greens-kohlrabi and apple

Here’s a coleslaw that’s perfect for spring, fall and winter, when collard greens abound! The robust leaves, cut en chiffonade, become tender and even succulent. Tossed with julienned kohlrabi and apple, and a light-but-creamy lemon dressing, this coleslaw is zesty and refreshing – a perfect accompaniment to any of these sandwiches!

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Popcorn with rosemary butter and Parmesan

Movie night is a big event in our house, especially after a busy workweek. And the evening is never complete without a bowl of homemade popcorn!

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Artichokes with chive vinaigrette

In the spring and fall, when artichokes are at their freshest (and meatiest!), not a week goes by that I don’t make this simple dish – a fantastic way to savor the delicate flesh of artichokes.

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Buttermilk panna cotta with kiwi compote and salted Marcona almond brittle

This buttermilk panna cotta is slightly tangy, not-too-sweet and luxurious to a fault – its texture is creamy as can be, yet as light as you’ll ever taste.

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Kiwi compote

March 23, 2014

Kiwi compote

This simple compote is quick to make, versatile and brimming with kiwi’s bright flavors – a most delicious way to enjoy the exotic fruit! But there is a small problem with cooking kiwis. As the fruit heats up, it loses its vibrant green color and turns brown, making the compote visually unappealing. To combat this, I like to add fresh kiwi purée. It gives the compote a lovely green tinge, and adds the signature tanginess of fresh kiwi fruit to it.

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