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November 18th, 2012 by Jean Gleason

It took me 50 years to realize that I love cauliflower. In the past, it was a white hard veggie, that crumbled into bitter unpalatable flavors in my mouth. The only way I would eat it was covered in ranch dressing, which from a nutritional aspect, probably totally negated any benefit of eating a vegetable.

I am now the roasted cauliflower queen. I probably eat 2 heads of cauliflower a month.   Mostly for dinner, but with leftovers sprinkled into breakfast and lunch on a regular basis.   It is easy to make, and roasting cauliflower gives it a nutty flavor that is in no way related to the raw veggie.

Roasted Curried Cauliflower
Recipe type: Side
Cuisine: Indian


  1. Preheat oven to 425°F.
  2. Toss olive oil with spices.
  3. Toss cauliflower with olive oil mixture.
  4. Spread out in large roasting pan (do not over load the pan).
  5. Roast in oven for 20-30 minutes.
  6. Serve as an appetizer or side dish.


Popcorn Seasonings

October 30th, 2012 by Jenny Ross

Try these yummy seasonings, for a unique topping twist on popcorn.

Black Truffle Popcorn
1 teaspoon black truffle sea salt
(Yup, that’s it. How easy is that?!)

Cajun Popcorn
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon garlic, minced
2 teaspoons sea salt, fine
1/2 teaspoon fresh ground black pepper
1 pinch cayenne pepper

Curry Popcorn
1 Tablespoon curry powder
1/4 teaspoon fresh ground black pepper
1 pinch cayenne pepper

Pesto Popcorn
Tablespoons grated Parmesan cheese
teaspoon dried basil, crushed
teaspoon dried parsley, crushed
1/8 teaspoon garlic, granulated

Pop your popcorn, and then toss lightly with oil (so that the seasoning will stick).
Season to taste.

These blends make enough for multiple batches of popcorn, so have a small airtight container handy for storage.

Chicken Salad with Ginger and Wasabi

July 16th, 2012 by Jean Gleason
Awesome Asian Chicken Salad
Prep time

Total time


Recipe type: Salad
Cuisine: Asian
Serves: 4-6

  • 3-4 grilled chicken breasts, cooled and diced
  • 4 scallions (sliced crosswise, thinly)
  • ½ red onion finely diced
  • 1 bunch of cilantro chopped
  • Dressing
  • ½ cup mayonnaise
  • 2 Tablespoons apple cider vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1 Tablespoon lime juice
  • 1 Tablespoon organic ground ginger
  • 2 teaspoons wasabi powder
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground organic black pepper
  • ½ teaspoon organic sugar

  1. Whisk together all of the dressing ingredients.
  2. Add chopped cilantro, diced red onion, and scallions to the dressing.
  3. Add chicken and almonds.
  4. Chill and serve on a bed of spinach or arugula.


Easter Egg Recipes

April 2nd, 2012 by Jenny Ross


Recipes that use hard boiled eggs?
or perhaps you’d like some inspiration for your family brunch?
We’ve collected some of our favorite egg recipes… all in one basket just for you!

Recipes with hard boiled eggs:

(Devil’s in the Details) Deviled Eggs

Chicken Pate with Apples and Brandy

Egg recipes for your holiday brunch:

Blueberry Pancakes

Cheese Kugel

Curried Eggs

Cheese Strata

Market Muffins (with Chia Seeds)

Sinfully Delicious French Toast

Eat More Soup!

March 16th, 2012 by Jean Gleason

I realize we are getting to the end of soup season in Colorado. But, I’m sure there is one more snow storm left in the system … so run out and get these ingredients so that you can hunker down and make some soup (if and when the snow finally comes). And if it doesn’t snow, make some anyway. I just had some leftovers for lunch, cold, and it was still very tasty.

Curried Lentil and Cauliflower Soup
Prep time

Cook time

Total time


Recipe type: Soup
Cuisine: Indian
Serves: 4-6


  1. Toss the cauliflower with olive oil, sprinkle with sea salt and roast in oven at 425°F for 30 minutes.
  2. Meanwhile, saute the onion and celery in olive oil until the onions are translucent (about 5 minutes).
  3. Add lentils and saute for 2 minutes.
  4. Add chicken stock, bay leaves, cinnamon sticks, and bring to a boil.
  5. Reduce heat and simmer for 20 minutes.
  6. Remove and discard cinnamon sticks and bay leaves. Add turmeric, cayenne, and cumin.
  7. Add roasted cauliflower to the lentils, along with water and blend together either with an immersion blender, or in small batches in a blender … (make sure soup is cool, don’t burn yourself!) I think this soup is better after it sits for a bit to let the flavors meld together.
  8. Return soup to pot and heat.
  9. Season to taste with salt and pepper.
  10. Top with a dash of Cholula hot sauce (and a spash of chimichurri sauce if you are so inclined) before serving.