Classically, ragù is made by slowly cooking meat in broth, tomato paste, wine, and aromatic vegetables until everything melds into chunky, saucy deliciousness … In my version, the tomatoes and their beautiful juices mix with the pan juice from the chicken to create the broth.
Braising is one of my favorite ways to prepare meat and I found the Pico de Gallo to be such a flavorful way to do it!
It’s tomato season! Technically a fruit, not a vegetable, the tomato has great nutritional value with lots of Vitamins A and C and provide a good source of lycopene, which supports heart and bone health. Delicious and nutritious – the best of both worlds!
I am never more pleased and satisfied than when I make a great meal for the people I love … except when I make a great meal WITH the people I love.
I love kale. Normally I use it finely chopped in a salad or sautéed with garlic and onions, or thrown into a soup. All good! But, freshly made kale chips. OMG! What an awesome way to get your greens. And so easy!
Once upon a time, Brussels sprouts were hard to find at the grocer’s but not anymore because this little brassica (think broccoli and cabbage) has been tagged for potent, anti-cancer properties.
I have a little array of potted herbs nestled near my patio door – chives, two kinds of basil, parsley, oregano, thyme and mint … oh, and catnip for my darling kitties to wig out on – so last night I decided to highlight most of them in a nice big salad
Well, here we are – the last course of my 4-course celebration dinner for the future “Dr. Dan!” I love-love-love heart of palm, which comes from the inner core and growing bud of certain palm trees.