Blog Post & Recipe: Cook the Book: Wild Rice Salad with Oranges and Roasted Beets
Chewy, nutty wild rice is mixed with orange segments, beet slices, and lettuce, and tossed in a bright orangey-spicy Orange-Sesame Vinaigrette.
Blog Post & Recipe: Recipe for egg and cheese breakfast muffins with mushrooms and thyme
Egg and cheese breakfast muffins, made ahead and stored in the refrigerator, give me the protein boost that sees me through the day. And, like quiche or frittata, these muffins taste delicious with any mix-ins: green chiles, slow-roasted tomatoes, bell peppers, fresh herbs, smoked salmon or bacon or turkey sausage.
Blog Post & Recipe: Roasted Baby Carrots
(Note that the "baby" carrots to which I refer here are not the small pill-capsule-shaped carrots that one gets in a big bag to serve as snacks for kids.) The carrots are simply tossed together with sliced red onions, fresh rosemary, olive oil, salt, pepper, and garlic powder, and then roasted until all are nicely caramelized.
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