Entries in In the Kitchen (16)


IN THE KITCHEN Spring Pea Salad

Spring is finally here and lately all I've wanted to eat are fresh, flavorful foods that remind me of my favorite season. I found this yummy recipe while browsing for uses for the fresh peas I found at the market. The mixture of the herby perfume of the dill, the fresh sweetness of the peas, and the smoky spice of the cumin makes for the perfect dish. I made it as a side for dinner and it was just as good for lunch the next day! Do you have any farmer's market salads you want to share? I'm always looking for fresh new recipes. 

Bon Appetit Pea Salad with Radishes and Feta


IN THE KITCHEN Veggie Chili with Sweet Potatoes

Sunday is fast approaching and what does this mean? I'll be traveling back from a week in New York and looking forward to some rest. But perhaps you will be gathering for the biggest football game of the year with mountains of snacks. I can't blame you. It's a fun celebration! That being said, I thought I'd get in the spirit and find a yummy recipe for you that is hearty, great for a crowd, but healthy and fresh, too. Hey, if you're going to eat like this, at least get a some nutrition in there, right? This recipe, from Real Simple, packs a punch of cruelty-free protein, iron, and beta carotene from the vibrant sweet potatoes. Serve yourself a bowl, pour a good beer and have a great time! May the best team win.

Photo by Con Poulos.


IN THE KITCHEN Simple Vegetable Soup

On a rainy day like today, there is nothing better than a warm bowl of homemade soup. As for this recipe, it is a real vitamin-packed cold-fighter (both of the sickness and the temperature) and it is wonderfully delicious on the second day. We recommend making a batch in the evening for supper and then taking some for lunch the next day. Paired with toasted bread and a bit of shaved parmesan, mmm....stupendous.

We suggest you make it your own by using whatever vegetables you love as it is completely fool-proof. Around here we've added some fresh corn, zucchini, even some organic Italian soy sausage for extra protein. You can find the recipe here.

Do you have any gray day soup recipes? Tell us!


IN THE KITCHEN Beet, Endive and Walnut Salad

So you know I regularly fly across the country to visit the QVC studios in Pennsylvania, but what you may not know is that I always stay with a friend when I go. It's a home away from home, if you will. And one of the comforts of home is cooking at home! For this earthy salad, we followed a recipe from a Williams-Sonoma cookbook that was created by Pastis, one of the greatest French bistros in New York. Here is the recipe.

To put my spin on it, I try using an organic Roquefort, fresh-picked beets, and some high quality nut oils from the farmers' market. Carefully constructed on a large serving plate and this salad makes for a healthy and wonderful weeknight dinner.



Now that I've been giving you a peek into my kitchen, I'm wondering, what's in yours? We're looking for your favorite fresh, organic and delicious recipes + 4-5 original photos in the same style as my Undressed Burrata Salad photos. Think step-by-step photos with ingredients so that the rest of our readers can whip it up in their own kitchens!

The winner of the What's In Your Kitchen giveaway will get a Deluxe 100% Pure Argan Oil ($92 value!) to keep their chef hands and face moisturized. We'll pick a winner next Wednesday, September 28 so turn in your entries by Tuesday, September 27.

Submit entries HERE.

Photos from one of our favorite food blogs, Stonesoup.


IN THE KITCHEN Undressed Burrata Salad

The simplicity and deliciousness of undresed salad is underappreciated. We're used to topping greens with dressing, covering them in oil and drowning out the natural flavors. While you need some fat in the meal to digest the fat soluble vitamins in vegetables, a great complement is some fresh cheese or raw nuts like almonds or pecans. For this salad, I chose burrata, a fresh Italian cheese made from cream and mozzarella. It's so yummy and rich, it's hard not to want to eat the whole container! With summer coming to an official end, this meal was easy to whip up and a perfect goodbye to the season.

Undressed Burrata Salad

3 Organic Roma or Heirloom Tomatoes
1 Bunch of Organic Sweet baby Basil
1 Container of Burrata
Sea salt (or flavored sea salt if you choose)

Simply wash and slice the tomatoes and arrange on a plate. Top each slice with a small scoop of burrata followed by the basil and sprinkle with salt to taste. Serve!

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