Fit and Fed
healthy food and figure skating
Squash stuffed with sage, apple, and quinoa, topped with toasted squash seeds.
Figs roasted with rosemary, lemon, madeira, and honey.
An arugula salad for summer or fall with roasted grapes, fresh mild goat cheese, and candied hazelnuts.
Kale salad with gingery honey lemon dressing, apple, avocado, sunflower seeds and spring radishes.
A festive red, green, and orange winter salad with pomegranate seeds and dressing, Fuyu persimmon, red pear, and greens.
Green salad with sliced pears, toasted hazelnuts, and goat cheese.
Maple-roasted Brussel sprouts with balsamic vinegar, extra-virgin olive oil, and salt.
Fall vegetarian fare on the grill– artichokes!
Cooking with a rare treat from the forest, a cauliflower mushroom (Sparassis crispa).
A late summer and early fall salad with figs, strawberries, and toasted hazelnuts and a fig vinaigrette dressing.
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