Kale has been an illusive treat on The Big Trip. Amazingly, the kale craze that has taken over the US has not made an appearance in Europe (yet!). It is impossible to find at grocery stores and only very occasionally available at markets. Because of this, I was absolutely delighted to find hefty bunches of Tuscan Kale, also called Lucinato Kale, … [Read more...]
Peppers Stuffed with Curried Vegetables
August is a time of abundance! No other month has more variety or overstuffed bushel baskets, when it comes to produce at the farmers markets. It is the best time of year to enjoy all the bounty of summer through vegetable heavy meals. These stuffed peppers use many of the seasonal vegetables of August, but don't feel limited by my choices. … [Read more...]
Spring Salads
Spring is a season of salads! Actually, I think there are great salad for all seasons, but spring is one of my favorite times to celebrate bitter greens and fresh garden toppings. There are endless delicious combinations and lots of room for creativity. I've been making salads often during our travels. It's usually easy to find fresh greens and … [Read more...]
Recreating the Bistro Salad
I've been eyeing these delicious bistro salads that are served all over Paris. They are the perfect antidote to rich food and have a fitting spring quality to them. After tasting a few different varieties over the past few days I decided to try making my own. It was wonderful! I used red leaf lettuce, mache, and parsley as my base of greens. … [Read more...]
Veggie Stuffed Acorn Squash
Cold January nights are a perfect time to enjoy winter squash. Winter squash is actually harvested in the fall, but due to it's thick skin it can keep for months without refrigeration. In addition to providing healthy, local food all winter long, squash sweetens as it ages (to a point) so it tastes even better after sitting for a month or so. … [Read more...]
Vinegary Sausage and Kale
This is one of my all-time favorite recipes! It is easy to make and a crowd pleaser every time. It does involve meat, which most of my cooking doesn't, but in this case a small amount goes a long way in enhancing the flavor profile. I begin by removing the casing on two or three sweet italian sausages and chopping/crumbling them into a … [Read more...]