Oh, how I love a good slaw.  I have taught so many of them over the years, from classic coleslaw to ones with Asian flavors, ones with fruit, spicy slaws, creamy slaws, you name it.  I especially love slaw with a Mexican meal which is often lacking in good non-starchy vegetable side dishes.
Happy Taco Tuesday, y’all!  Cinco de Mayo is on a Friday this year which means Mexican restaurants are going to be even more out of control than usual.  So I will definitely be planning an at-home fiesta and I think you should, too.  I’m going to invite some friends over for a DIY taco bar and margaritas.  Isn’t that the best invitation — tacos and margaritas??  This recipe has become a new favorite with my friends and family.  I actually tasted it and thought it was super delicious and I don’t care for red meat.  And because it’s a slow cooker recipe, I will have this done early and not have to worry about it — my favorite kind of recipe!
I never could have predicted that cauliflower would become what it is today. Â Who knew that it would surpass kale in popularity? Â (Although 20 years ago, did you ever think kale would be a thing?) Â I mean, there is nothing that cauliflower cannot do! Â We can steam it, blanch it, roast it, grill, puree it like potatoes, rice it and that’s just the beginning. Â We can turn it into a pizza crust, an alfredo sauce, pack it into smoothies, combine it (or not) with oats into oatmeal, form the basis of a great taco, and we can even make a “steak” with cauliflower. Â Ok, maybe it’s not a real steak, but you get the picture.
This cake. I can’t even be alone in the same room with it. I originally developed this for Clean Eating Magazine’s April 2017 issue and I have been finding excuses to make it for several months now — my daughters coming home for spring break, Jenni Kayne’s Easter brunch, having friends over, going to a potluck. Even though one cake would have been enough for Passover, I made two. This cake changes the grain-free game.
Just taking a wee break from Passover prep and other cooking class-related work to share a recipe I know you will love. Â I taught this Thai Crunch Salad in my classes a few years ago and I still hear from my students that they make it all the time. Â It’s a season-less salad which is appropriate at any time of the year. Â And now that peanuts (which are a legume) are Passover-approved, you can make this salad this week for dinner and put it in the kids’ lunch boxes (or yours) the next day.
I receive a lot of requests for recipes – more entrees, more low-carb, more “kid-friendly” (I don’t like that phrase, by the way), and the most popular, easy. Â The term easy means different things to different people. In my opinion, easy means not complicated, something that a cook of any skill level can successfully prepare. Or perhaps easy implies very few steps. Â But what I have deduced is that most of my students think that easy implies “quick,” as in quick to put together and minimal hands-on time.
My husband, my son and I just came back from a quick, but delightful, weekend in Park City, Utah. My son has 2 (!) weeks off for spring break and my husband and I do not have 2 weeks off LOL. We scooted away for a long weekend and I’m so glad we did.  It’s so important and enjoyable to spend quality time together, especially when it’s outdoors in the fresh air, disconnected from our devices. But I have a very busy week ahead and now it’s back to business. I am starting a new menu in my classes this week and I also have to start preparing for Passover.
I may or may not be posting a new Passover menu and timeline this year, merely because I might just use the same menu I posted 2 years ago. Â Although 2 years ago I hosted both nights and this year I am splitting the holiday with my sister-in-law and we’ll each cook one night. Â She and I both love veering slightly away from tradition and coming up with more modern menus.
