Mashed cauliflower and the thinner form, cauliflower puree, are on restaurant menus everywhere. In addition to being known for its anticancer properties, this cruciferous vegetable is less fibrous than broccoli and has a more mellow flavor. Cauliflower absorbs seasonings well and takes on the profile of whatever it is cooked in or with. It’s truly [...]

Given Mexican food is my favorite cuisine (but do I really have to pick?), we eat a good deal of it around here. You name it: tacos, quesadillas, enchiladas, fajitas, bowls of rice and beans. On this night, we fancied burritos. But we like them smothered in a sauce. A really, really good sauce. This one [...]

Zoodles (zucchini “noodles”) have made me a believer. More than whole wheat penne. More than brown rice rotini. More than black bean spaghetti. More than quinoa corn macaroni. More than spaghetti squash for sure. About as much as red lentil fusilli but that’s a different post. And they are quicker than quick. Now I don’t want to [...]