One day I was looking through soup recipes and getting aggravated because none of them fit the guidelines I need to follow for recipes for work. Most soup recipes have something with gluten in it (pasta or flour), tomatoes, chicken, or don’t have much protein at all. Which are all no-nos for what I… Continue reading Veggie Quinoa Soup
Wild Rice is one of my favorite gluten-free grains to work with. It provides so much protein and goes well with so many ingredients; sweet or savory. This salad is a perfect mix of earthy rice, bitter greens, vinegar dressing, and sweet dried cranberries and persimmon. As someone who likes to work with fresh… Continue reading Wild Rice with Baby Kale and Persimmons
This is actually the first time I’ve worked with Persimmons. I bought the November/December issue of Eating Well Magazine a few weeks ago and saw a wild rice recipe that would be perfect to make for work, but persimmons were an ingredient. I wasn’t quite sure how to actually cut a persimmons so I turned… Continue reading Seasonal Ingredient: Persimmon
Cooking With Spinaci 