It Looks Like a Quinoa Salad… But It’s NOT!

If it looks like a grain-based salad, and it tastes like a grain-based salad, it’s gotta be a grain-based salad, right?

WRONG! There’s not a single grain on that plate. I made this salad with…

Gussy Up Your Brown Rice With Three Simple Ingredients! PLUS: Another Use For Bacon Jam!

My last post featured my recipe for Stuffed Peppers, and when I made them, I paired them with an easy side dish that was perfect for spring: Lemon & Carrot Brown Rice. All you need is three extra ingredients to turn your brown rice from boring to spectacular!

Bacon Jam is a Real Thing and It Is Delicious!

I was wandering an unfamiliar Trader Joe’s looking for the dog treats (for my main girl Maude) when I came across a positively bewitching product: BACON JAM! Is this a real thing?! It sure is!

It took me all of 10 seconds to decide to purchase it. That’s roughly the amount of time needed for me to

Simple Glazed Pearl Onions

I really like pearl onions. They’re tiny, adorable, grape-sized onions, and they’re typically sweeter than their bigger cousins. You can find them pickled and jarred, and I’ve had a jar on hand in my fridge for the past couple months. I toss a handful onto salads, or in with other veggies that I’m sauteing. The pickled ones are sometimes called cocktail onions, and they’re used as a garnish in some cocktails, notably the

Cranberry Pineapple Salsa

Thanksgiving is coming up, and for the past couple years, I’ve been invited to a Thanksgiving potluck the Sunday before the real Turkey Day. My friends Steve and Denise throw it, and it’s a good time. This year, I brought the cranberries, and I wanted to do something a little different. So I made…

…PINEAPPLE CRANBERRY SALSA! Here’s how I made it.

Brussels Sprouts with Carrots and Raisins

I recently had a wonderful meal at a restaurant, including a great side dish of Brussels sprouts with grapes. It was delicious. I wanted to recreate that dish at home the other day, but I was fresh out of grapes. I did have raisins, though, and those were grapes at one point, so… close enough. I came up with this recipe for Brussels Sprouts with Carrots and Raisins, and here’s how I made it. What do you think it began with? Brussels sprouts!

These little green beauts came from

Green Beans with Anchovy Topping

I’ve been back from Michigan for a week, but I have one more recipe to share from my time there. It seems weird to use the phrase “anchovy topping,” because it sounds desserty, but this dish definitely isn’t a dessert. It starts with three very un-desserty ingredients: onion, green pepper, and red pepper.

That’s 1/2 an onion, 1/2 a green pepper, and (surprise, surprise) 1/2 a red pepper.

I should back up. The idea for this dish came about because