J – Shopping for ingredients with a French chef in Paris in just about the best market district you can find, Les Halles de Montmartre. A chef who works at Michelin-starred restaurants. How cool is that? There was a menu plan. Ambitious. Likely to be tasty. I didn’t want to … Continue reading
Update and Redux: J – When Luke first showed us how to make these guys, I was unclear on the nuances of drying vs. roasting tomatoes. What a surprise! Nothing like sun-dried tomatoes, which do still have a roll to play in the Be Mindful. Be Human. kitchen. Nicely, they … Continue reading
Update and Redux: J – Bacon and I have a long history. Way back in the day, it was on burgers. They HAD to have bacon on them. Then, I discovered salmon BLTs. Nice. Soon after we began Be Mindful. Be Human.. Luke showed us how to make our own … Continue reading
Update and Redux: C – We think the best way to use a basic pesto is with a good piece of meat. This leg of lamb with basil pesto is amazing. The flavor combinations balance perfectly. We really can’t get enough of this dish. C – I am so grateful … Continue reading
Update and Redux: C – When we are in the mood for a lighter version of pesto, but still want the great taste of pesto, we make this asparagus pesto. Simple and similar to regular basil pesto, but with one additional ingredient. It’s great tasting. Great on protein or in … Continue reading
Update and Redux: J – Simple basil pesto is a staple in the Be Mindful. Be Human. kitchen … uh, freezer. This is a very easy pesto recipe, so we always make a bunch. Freeze in silicon ice cube trays, which are roughly a tablespoon for each cube. Pop them … Continue reading
Update and Redux: C – I never thought this infused oil would be used so much in our dishes. It gets used often at Be Mindful. Be Human. Drizzle it over a savory dish to add a slight hint of chive flavor without having to add any chives. It’s subtle, … Continue reading
Update and Redux: C – Making homemade mustard is still one of my favorite stories to tell. I also love that we never have to buy premade mustard anymore. It’s tastes way better than the store-bought stuff and is really simple to make. This will make any burger pop in … Continue reading
Update and Redux: C – It’s Burger Week! I could eat burgers for every meal. I love burgers. What makes a good burger even better? Make your own hamburger buns. They’re the best buns I have ever had. Also, you can size them and top them the way you want. … Continue reading
J – I’m a little spatchcock crazy … according to Christina. I’m sure I got the Spanish wrong, too. But, we didn’t get the flavors wrong. Using this grilling method with the Mexican-spiced chicken is perfect. The grill is already a bit smoky, both naturally and because of all the … Continue reading