Spinach, Artichoke & Brie with Potato Scallops

I didn’t really think this one through ahead of time; things just kind of fell together as it went along. I didn’t take time for documentation with photos. I lined the bottom and sides of individual baking dishes with sliced red potatoes coated with avocado oil and sprinkled with kosher salt. The filling consisted of: … More Spinach, Artichoke & Brie with Potato Scallops

Sautéed Spinach, Garlic & Ginger with Roasted Yams & Brussels Sprouts

I know. I know. Sweet potatoes are not yams. But that’s what my grandfather called them.  In many parts of the country sweet potatoes are known colloquially as yams. I used the term just to shorten the title. There was less than a handful of Brussels sprouts left, and there were a few sweet potatoes … More Sautéed Spinach, Garlic & Ginger with Roasted Yams & Brussels Sprouts

Quinoa Salad

We frequently lose our internet connection (DSL) but usually just for 20 or 30 minutes. We’ve been without internet since this morning and have been told the area-wide outage may not be fixed until late Friday. I’ve discovered I can use internet on my computer through my cellphone. Yipee! I’m going to rush through this … More Quinoa Salad

Indian Style (sort of) Cranberry Pickle

Indian style pickle (achar) has little in common with pickles found in American supermarkets and pantries. Indian pickle is a pungently seasoned condiment preserved with salt and oil. It is, essentially, a product of fermentation, with salt permitting desirable bacteria to thrive while preventing the growth of harmful bacteria. Oil provides the anaerobic environment necessary … More Indian Style (sort of) Cranberry Pickle