Slow-Cooked Paleo Beef Stew

Paleo Beef StewThis rich stew gives you that warm, sticks-to-your-ribs feeling without potatoes or grains. Continue reading


Vegetable Stock

Vegetable BrothI prefer to make my own stock. I use it in all kinds of recipes, so I make a big batch and then freeze it in 4-cup portions for making soup and 1-cup portions for flavoring in all kinds of recipes. Because its best if simmered over several hours, I’ll often throw it together on a weekend morning when I know I’ll be around for a good part of the day. If I want chicken stock, I’ll add a chicken carcass or maybe 2 pounds of chicken wings. Continue reading

Roasted Pumpkin with Wild Rice

Despite being a longtime fan of sweet pumpkin dishes such as pumpkin pie or pumpkin bread, this is the first savory pumpkin recipe I have created. I found pumpkin to be hearty and delicious in this context. Continue reading


Apple Onion Relish

Apple Onion RelishThis is a flavorful accompaniment  to roasted pork or chicken. It would also make a nice addition to a salad or wrap sandwich (Lately I’ve been obsessed with Trader Joe’s Brown Rice Tortillas for making wraps). Continue reading


Butternut Squash and Chestnut Soup

Butternut Squash and Chestnut SoupA thick, warm autumn soup for a stormy day. Hope everyone on the East Coast is hanging in there. Continue reading


Bell Peppers Stuffed with Wild Rice

A hearty vegan dish good for a chilly fall evening. Continue reading


A Perfect Pot of Beans

I prepare these in bulk and then throw them into salads and sides or dress them up with sauce and veggies for a main course. They are a bit time consuming to prepare, but they taste so much better than canned. Continue reading