C – Is this a dessert or an appetizer? Jim thought this was a dessert. at first, until I mentioned the salty cured slices of Coppa and the Parmesan cheese in it. After a couple of bites, it made sense to him. This was definitely an appetizer. It could be … Continue reading
C – Grilled eggplant was one of the best food discoveries in my life. There’s something about a warm thinly sliced eggplant covered in oil and cooked to crispy that I can’t get enough of. Especially, when paired with a good sauce. Eggplants just gravitate to flavors. Add any sauce … 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
J – Decadent and dangerous … these guys will eat up your daily carb allocation real quick. And, you won’t be able to do anything about it. They are that tasty. Nope. “Back away from that plate, slowly!” will have no effect. So, be warned. Luke told me all of … Continue reading
C – These pickles are one of my favorite things to eat at a Japanese restaurant. I love ordering it. I always feel like I never get enough. I loved making this recipe because I ate the entire dish all by myself. This recipe is so quick and simple. Just … Continue reading
Update and Redux: J – Pickled cucumber spears are a basic food group in the Be Mindful. Be Human. kitchen. Running out is just not done. This is Luke’s original recipe, created in response to Christina not being able to wait a month for whole dill pickles. Good call! C … Continue reading
J – These amazing guys are addicting! I had some at a favorite restaurant. They took me by surprise. Wow! I had to make them. It’s something we’d never thought of. The only real downside is that there is probably a three-week season for them. Miss the season, and they … Continue reading
C – Now is Luke’s turn to make something good with fava beans. This cold fava bean salad with spring onions and goat cheese is exactly what it sounds like. A few ingredients with lots of flavor. This was the salad that won me over in trying to get fava … Continue reading
C – I have tried to avoid doing a bean week at all costs. Especially, fava beans. Why? I think fava beans are hard to work with. You have to shuck them, blanch them and peel them to finally get to the edible part. I feel like I am paying … Continue reading
Update and Redux: J – Last year, I went crazy, again, with the short fava bean season. It’s the same this year. With this year’s fava week, I wanted to revisit one of my favorites What an amazing combination. Rich, creamy fava puree and fresh mozerella on chrisp bruschette, topped … Continue reading