Olive-Crusted Swordfish
I’ve been an olive fan ever since I was a little girl. I started the way most kids do, by placing those pitted black olives on each of my fingers, playing with them for a little while, then happily sucking…
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I’ve been an olive fan ever since I was a little girl. I started the way most kids do, by placing those pitted black olives on each of my fingers, playing with them for a little while, then happily sucking…
Read moreThe weather’s been all over the map here in Southern California the past couple weeks. One day it’ll be in the 90’s and the next day it’ll be down in the 60’s, which means my kitchen is in a state…
Read moreI was never a big fan of onions growing up. My parents on the other hand were huge fans. Liver and onions, French Onion Soup… they couldn’t get enough. But me, I never wanted any of it. Sure, if there…
Read moreI love Italian food. Spaghetti, gnocchi, chicken parmigiana, they’re all delicious. But my absolute favorite Italian dish has got to be risotto. I love the creaminess, the rich flavor, and if you add a protein like chicken or meat balls…
Read moreSaturday my husband went fishing with some friends. He’s been wanting to go for awhile now, but always had a conflict. Well this time he was free. So he got up at the crack of dawn and joined his friends…
Read moreI love pickles. When I was a kid my family and I used to visit a deli in the valley called Solleys. What made this deli unlike any other deli I’ve ever been to? They had jars of pickles on…
Read moreWhile we were visiting my family over the holidays my mother hosted a New Year’s Day party. As with all her parties, she brought out her entertaining china and glasses. You know the entertaining china, it’s the really pretty stuff…
Read moreHappy New Year! Hope you all had a nice holiday and got your fill of fattening, sweet foods. I know I did. While the holidays are a fun and happy time, the one problem with them is all the rich,…
Read moreA little over a week ago I was lucky enough to attend an early Thanksgiving dinner put on by Erika Kerekes from In Erika’s Kitchen and the US Highbush Blueberry Council. It was a twist on your standard Thanksgiving because…
Read moreEven though the temperature has dropped a few degrees here, it’s still sunny and 70. Temps like that mean I still have a few more weeks of grilling before I have to cover my barbecue for the winter. However daylight…
Read moreThere are just a couple days left to this year’s October Unprocessed so I wanted to make sure I got this post up because not only is it made of 100 percent unprocessed foods, it’s also perfect for the fall. …
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