Recipes
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(Not my) Tomato Jam
Not a fan of tomato jam? (Hey, it rhymed!) This recipe will change your mind. (uh, dare I point out..naaah) Seriously, though, this recipe from…
Recipe: Lemon chicken en papillote
I love getting mail the old fashioned way—in envelopes. And I’m not referring to the bills and advertisements that fill my mailbox daily. I’m talking…
Tart Cherry – Cream Cheese Crumb Bars
Seven springs ago we planted a Montmorency tart cherry tree. Under the bare roots we laid our daughter’s placenta, and the tree grew. For the…
Sweet Potato-Red Lentil Stew
Maybe it’s just me, but rainy, brown days just don’t really evoke a holiday spirit. But soup does. I love nothing more than a piping…
Baked Yassa Chicken with Attieke and Caramelized onions
A West African inspired dish featuring steamed cassava flour, baked chicken in a mustard marinade, caramelized onions and tomatow/onion garnish. Oh, and hot sauce! Perfect…
Peach-Pecan Salad with Blue Cheese
Well that was easy. Fresh summer peaches, Hook’s Little Ewe Calf Blue cheese, Spicy Pecans from NutKrack , local greens, and a quick pickled red…
Quinoa – Grilled Chicken Salad with Roasted Vegetables and Feta
(Quinoa haters, you have been warned.) I have had an amazing week! I got our CSA share from Butterbean Community Farm yesterday and proceeded to…
Best Broccoli Salad
One Vegetable Wonder. That’s what I’m going to call this broccoli salad. Simple, delicious, and creamy with a hint of sweet and a bit of…
Pasta with Agretti and Garlic
Leave it to the Italians to make a vegetable sound sexy. When I spotted agretti at the Jones Valley Farm stand at last weekend’s Dane…
Violet Blondies
Celebrate Spring with these beautiful Blondie bars! Violet Birthday Bars Blondie Bars (recipe below) Frosting (recipe below) Violets Sprinkles Blondie Bars ( from King Arthur…
Tyrolean Sausage Links Old and New (recipe included)
Originally published in Madison Magazine, April 2014 One bittersweet aspect of writing is that I don’t know who, if anyone, reads what I write. I…
Restaurant Re-creation: Forequarter’s Sprouted Lentils with Fried Oyster Mushrooms, and Salted Lime Curd.
Restaurant Re-creation: Forequarter’s Sprouted Lentils with Fried Oyster Mushrooms, and Salted Lime Curd.
Apr 04 2014
Every once in a while a dish I eat at a restaurant intrigues me so much I feel compelled to make it at home. Is…
Warm Curry Potato Salad with Mustard Vinaigrette
S ometimes I want it all. Perhaps I am indecisive, or perhaps I am an overachiever. Or both. I want a clean house, time to…
Best Beef Stew
I make this about once a week in the winter, and it satisfies everyone! Be sure to scroll down for the How-To video! Ingredients: 3…
West African Peanut Stew Recipe
This peanut stew recipe is my go-to and based on a recipe that I learned in Mali, West Africa. My kids LOVE this recipe and it’s versatile.
Better with Beer
Marc Stroobandt , master beer sommelier from Stella Artois , and chef Michael Feker from Il Mito in Milwaukee, quickly won over a large…