Calabacitas Tomato Sandwich

The end of summer is a perfect time to highlight Colorado's glorious produce. And glorious it is. Palisade peaches from High Country Orchards and Kokopelli Farms should not be missed. They were perfect this year. Sweet and juicy, they were some of the best I remember in a long time. Colorado kale from Full Circle Farms and heirloom tomatoes from Dooley Farms were often on my dinner table,

Caprese Grilled Chicken with Roasted Tomatoes and Burrata on Quinoa Cakes

Quinoa cakes are one thing I haven't made, until now. I've made quinoa as a side dish, like I would make rice, but I've never tried it in other forms. So... I looked up the ingredients in the quinoa cakes that I sampled when Liz of That Skinny Chick Can Bake and I went to breakfast. I had a simple breakfast sandwich and Liz ordered quinoa cakes with a poached egg. She kindly offered me a

And So It Is and Grilled Lemon Shrimp Pasta

 What do they say about good intentions? Ah well, I don't think I have to worry about hell, but I do have a lot of recipes piling up. It appears that my ability to juggle kids and the comings and goings of said beings, has interfered with getting these recipes to you! In my younger days when said kids were younger too, my organizational capabilities were at their height. Since they have

Cauliflower Chutney for the Girl Who Doesn't Like Mango!

So you think you want the cauliflower chutney recipe? I admit I thought it was a bit odd to pair with crab cakes but since Tribeca Grill did...well, it was worthy of a try. Yes, I must admit that they know what they are doing and they are certainly way more creative than me. I would have been happy with French fries but sometimes it's good to shake things up. Yes, you all, this chutney

Shakshuka Eggs in Purgatory

My love affair with Shakshuka began on Thanksgiving. Amidst the chaos of cooking for the big day, my son decided to cook eggs for everyone. Not that there were too many of us around, but I am always a bit stressed until the big meal is ready. And as many of you might know, Thanksgiving does involve a bit of cooking. Breakfast with Alex usually means starting about 11 AM. It means removing

Pico de Gallo or Salsa Fresca or Forget the Chips and Give Me a Spoon!

Salsa Fresca or Pico de Gallo




 I admit that whenever I experience a new Mexican restaurant the first thing I judge is the quality of their chips and salsa. Poor salsa doesn't leave me wanting to forge ahead but generally I must. And then when I think of that restaurant the first thing I think about is that poor, tasteless salsa. Or maybe it is old salsa. Or salsa made with ingredients

Tomatoes, Shrimp and Grits or One Man's Grits is Another Man's Truffles

Swanky and Cheesy Shrimp and Grits

I tried to cook grits long ago, when I married a man from Texas whose mother grew up in Mississippi. It wasn't just that my husband, Mr. Rabbit Catcher, liked grits. It just seemed a proper thing to be able to do. After all I had married a somewhat Southern man, or so I thought. Growing up in Illinois, grits were not on any menu that my eyes had ever set

Tomato Sauce

Tomato Sauce

The truth is that I hated tomatoes as a kid. My mother always kept them on the window sill in the summer and even had a few tomato plants. They  smelled so good but I just never wanted to taste a mushy ripe tomato. However I loved ketchup. I ate it on everything. I ate it on steak and chicken and turkey. I think my mother always wondered what I’d look like as an adult with