What to do with White Sonora Wheat Berries

DailyEats White Sonora Wheat Berry Salad

I’m always getting unusual things from the Farmers Market, if you know me you know I love new experiences. On a recent visit, I brought back white Sonora White Wheat Berries. Lucky for me my farmer’s market friends advised me on what to do. Thanks Eric and Emma! I’m putting everything to good use! Cooking White Sonora Wheat Berries like … Read More

Agritopia CSA: What do with PattyPan Squash

PattyPan Squash Cooking

I never had PattyPan Squash before needless to say I was a bit befuddled when it arrived with CSA from The Farm at Agritopia the other day. I Google’d recipes for PattyPan Squash found one I really liked the sound of. This recipe for Stuffed PattyPan Squash comes from Scharko Farms with a couple of modifications. QUINOA-STUFFED PATTYPAN SQUASH 1/2 … Read More

From Farm to Salad

I was at the Gilbert Farmer’s Market and picked up fennel from Agritopia and grapefruits from Phil’s Farm. I created a fennel, grapefruit and mint salad. It’s delicious and refreshing. Here’s the very easy recipe: 2 grapefruits peeled and cut slices in half 1 bulb of fennel thinly sliced for bite sizes handful of fresh mint – we grow our … Read More

Less is More – The Kitchen: [Next Door] Boulder, CO

If you’re a minimalist and love an unpretentious environment “The Kitchen: [Next Door]” is for you —and apparently for me. As you enter the sparely furnished dining area you can’t help to take note of the modern French influence on the decor. As I approached the interior I could smell something delicious is cooking – indeed it is. It’s not … Read More

Shelly’s Pompeii Oven

Shelly Martin is an extraordinary person who not only studies artifacts from the past and built her own Pompeii Oven. Shelly is a CRM Archaeologist who finds life in the past fascinating. Spending time in Pompeii she discovered the beauty of the outdoor oven. Shelly decided to build an oven like the ones in Pompeii for her own home, here in Boulder. … Read More

Tuna, Mango, Avocado Salad

What do you do with a can of tuna, mango, avocado, onion, lemon and dill? Well you mix all together adding a dash of salt and pepper, and a table spoon of olive oil. This is a deviation from Amy Lieberman’s recipe she uses fennel instead of dill. This very easy to make summer salad is very refreshing.

The Famous Pulitzer Enchiladas

Well, after about 20 years of sitting in my famous 3-ring binder “Pulitzer’s Cookbook,” I pulled out our beloved Cheese Enchilada recipe from “Country Folk” newspaper. After about two days and many trips to the grocery store, I finished them. Of course, I once again goofed on my measurements and put in 2 tablespoons of cayenne pepper instead of 2 … Read More

Black Bean & Zucchini Pancakes

In July 2000 Shape Magazine had a recipe for “Black-Bean and Zucchini Pancakes” that I have been meaning to make. I finally did! And it was worth the wait. The only things that added time to the whole preparation was having to roast the garlic and I didn’t have salsa at home so I ended up making it from scratch. … Read More

Baked Macaroni & Cheese & Cauliflower

Well, if you have six minutes to spare, you will see a drawn-out episode of me cooking some Macaroni & Cheese with Cauliflower. PS. There are some of my classic kitchen gaffes.

2 Cents about Chicago Restaurant Week

I’m better late than never. I had an opportunity to participate in Chicago’s Restaurant Week, incidentally was more than a week. I enjoy Restaurant Week my first exposure ever was in NYC. I got to dine at restaurants that I would not normally have tried. My reasoning is probably because of atmosphere – too uppity, reputation, and perceived value. There … Read More