Call me crazy, but I don’t really like mashed potatoes – even when they’re loaded with butter, cheese and bacon, or doused with homemade gravy. I find the side a bit dense and gluey, no matter how well they’re prepared. But this cauliflower purée (aka paleo mashed potatoes) … I could polish off a big bowlful in one sitting….
Kalua Pork and Cabbage
Confession: I’d never used a slow cooker until two Saturdays ago. The main reason? I didn’t own nor feel compelled to buy one. But then my mom forced her vintage Rival 3.5-quart Crock-Pot on me because “it was just collecting dust in the pantry.” I reluctantly accepted the gift and tucked it away in a kitchen cupboard where it sat idle for weeks….
Easy Thanksgiving Recipes
I did it. I cooked my first turkey and prepared a Thanksgiving spread on my own with one oven in five hours – and you can, too. The trick? Keeping the menu simple and planning ahead. For a no muss, no fuss meal, read on to see what I whipped up for my latest collaboration with Pottery Barn….
Roasted Brussels Sprouts with Honey-Balsamic Glaze
I never liked Brussels sprouts as a kid. Maybe it was the way my mom prepared them – steamed and served with mayonnaise and soy sauce – or the way they smelled, but you’d never catch me reaching for these bite-size buds. Now I can’t get enough of them, especially when roasted and glazed….
Sriracha Roasted Cauliflower
I love vegetables, especially when they’re tossed in olive oil, seasoned and baked at high heat. There’s something about the caramelized, crispy exterior and creamy interior that makes them irresistible. In the fall and winter, I’ll roast chunks of winter squash (acorn, butternut, kabocha) with smashed garlic cloves, salt and pepper. If I feel like it, I’ll thrown in some fresh or dried herbs. And in the spring and summer, I’ll do the same with whatever is in season: asparagus, eggplant, tomatoes, zucchini. Potatoes (sweet, red, gold, fingerling), carrots and onions get the treatment year-round….
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