Watch Me Make Stovetop Asiago Penne on TCL!
Watch me make a creamy, cheesy one pot pasta on Twin Cities Live!
Watch Me Save Basil and Make a Pasta on TCL!
My most popular YouTube video is all about the Best Way To Save Fresh Basil. I went on TCL to show my popular method, and to make a really quick and easy Creamy Ricotta Pasta with Basil. Watch the video and share with your basil-loving friends.
Watch Me Cooking with Sweetcorn on Twin Cities Live!
I was on TCL to show off two of my favorite sweetcorn dishes, Elotes Rice Salad, and a Corn and Black Bean Salsa. I demonstrated the easiest way to cut the corn kernels from the cob, and how to saute corn until it’s caramelized and toasty.
Vegan Meal Prep: A 5-Week Plan with 125 Ready-to-Go Recipes
Skip the takeout, save money, eat better and prep meals like a pro with 125 healthy and delicious vegan recipes for every meal of the day.
In Vegan Meal Prep, Robin Asbell shares this solution in the form of 125 inventive and inspired recipes for breakfast, lunch, mains, snacks and desserts using vegan ingredients. Armed with five 5-day meal plans, you’ll be happy to avoid sad takeout while saving time and money.
The Real Food Journal
I Ate a Bug at Owamni, the Best Restaurant in the USA
Come along to Owamni, named Best restaurant by the James Beard Association, and learn more about indigenous food by eating a plant-forward meal. And maybe a bug.
Salsas from Rancho La Puerta on TCL!
One of the many delicious foods served at RLP is the delicious salsa, served and breakfast and lunch to spoon over everything from eggs to soups. My favorites are the Salsa Macha, Three Chile Salsa, and Salsa Mexicana. I was thrilled when I asked Chef Reyna Venergas to share the recipes for a segment on Twin Cities Live, and she happily complied.
What is a Quince? Try This Lovely, Easy Compote
Every winter, alongside the persimmons and pomegranates, you’ll see these rather lumpy, pear-shaped fruits called quinces. If you aren’t familiar with them, you might even buy one, take it home, and wait for it to ripen, or take a bite. The hard, tannic fruit will come as a shocking surprise, and you might well toss the quince in the trash, never to buy one again. That would be a real shame, since the true character of this unique fruit is only revealed wwhen you simmer it for a good bit, and the fruit softens and releases an enticing perfume.