• Food Love

    Simple Kale

    I don’t like kale.  And I eat ALL sorts of vegetables.  So, why this disdain for kale?  I’ve tried to “make good choices” and substitute kale instead of rice at my favorite fresh bowl place –  didn’t turn out like I thought.  I could barely get through all that chewing and texture, and the kids were the ones who had to tell their mom, ‘finish your vegetables!’  Yeah, they loved that one.  But I just couldn’t.  I do like kale chips, if that helps my case. So anyway, that’s the background story…now to present day.  My husband, who has never shopped for greens his entire life, suddenly comes home one…

  • Food Love

    Butternut Squash Lasagne

    This lasagne is a favorite in my home!  Really it should be called the butternut squash sweet potato lasagne – but that is a mouthful! So, we shorten it. But in reality, it has an equal amount of both! Ingredients: 2 lbs cubed sweet potato 2 lbs frozen butternut squash 1 package of no-boil lasagne 1 large shallot 3 large cloves of garlic 1 bag of shredded cheese 1T cornstarch 6 cups of milk cinnamon, salt and pepper fresh rosemary The Filling: With regards to the sweet potato, I prepare it one of two ways.  Either stick three large sweet potatoes in the oven for a couple of hours to bake…

  • Food Love

    The Heavenly Smell of Cilantro

    If you haven’t used cilantro at home, go out and buy some!  It is a very fragrant herb that adds a punch of flavor.  A friend of mine recently shared that he doesn’t buy cilantro because it always goes bad before he gets a chance to use it all.   If that’s your excuse, you SHOULD go buy cilantro, because I will share an important tip on how to make your cilantro last.  I always store cilantro in a glass of water in the refrigerator.  Keep the little rubber band on, it just makes it easier.     It usually takes me about a week to finish the whole bunch, figuring…

  • Food Love

    Zucchini Tofu Tartine

    This is a delightfully quick and delicious lunch!  Seriously, it takes less than 10 minutes from start to finish and the kids LOVE it too.  The key here is not to be picky – just take out whatever vegetable you have in your fridge.  I’ve done this with eggplant, tomato, or red pepper instead of zucchini and it’s all good.  I just take a couple of slices of tofu, and sliced zucchini and throw them on to my griddle.  Spray them with olive oil and generously add turmeric and pepper to the tofu.  I use the Bragg’s Organic Sprinkle Seasoning on the vegetable slices.  While you are at it, might…