I’m a big fan of the poke bowl trend that has invaded Portland. I love bowls, fish, fresh veggies and lots of flavor and these bowls deliver all of those things. I wanted to try my hand at this at home but decided to go with cooked fish, rather than raw. I am also a huge proponent of meal prep and batch cooking and although this recipe may seem lengthy, it will last me all week. I stored the veggies, fish, rice and sauce in separate containers for easy assembly. I have to say, this turned out to be restaurant quality! Read More
It’s not often I stray from my favorite granola recipe but I thought I’d give something else I try. I doubled this recipe to make 3 large jars of granola that will last me a few months. Feel free to change up the ingredients but I think it’s pretty tasty as is! Read More
Risotto is a dish that I make often for personal chef clients, and although the stirring really isn’t as laborious as some think, I have to admit it is pretty nice to just stick the whole thing in the oven and not worry about it until it’s finished. The rice turned out perfectly tender and the flavors in this dish are deep and savory. The kitchen is smelling amazing right now!
Mushroom Risotto with Caramelized Onions
Serves 4 to 6
These cookies are simply the best. We feature them in our Vegan All American Cooking Class, but since we haven’t offered this class in awhile, I felt that it was unethical for me to keep this recipe to myself. While I am not personally gluten free or vegan, I truly believe these cookies are better than any traditional version I have had. They are crispy on the edges but perfectly chewy in the middle. Being allergen friendly is just an added bonus! Enjoy!