50 SHADES of Steak

  We had a lot of fun with this one.... ;)   I pray to be an empathetic omnivore. I endeavor to eat as many plant-based foods as possible, and make certain that I grow my own vegetables in an effort to deepen the engagement. When I

French Toast with Brown Sugar Bananas

  If you are one of those people who just loves French toast, try this gussied-up version. I recommend you use the Old-Fashioned Honey-Wheat Bread recipe, a good egg bread, or any substantial loaf. French toast is a good way to use day-old or

Beef Hash and Poached Eggs

      Poached eggs are exceedingly healthful because they are cooked without added fat. On the other hand, a lot of their low-fat benefits are lost when served with a crispy hash cake and fried horseradish, but that does not

Scalloped Root Vegetables

    Everybody who has tasted scalloped potatoes at their finest loves them, but unfortunately, insipid versions litter the landscape, from the just-add-water variety to the over-or undercooked samples ladled onto plates in school,

Cured-Grilled Side of Salmon

    So many people love salmon because if it’s lush flavor and it’s high quality health benefits. Many get frustrated getting the crispy caramelized textures that good restaurant chefs achieve in pan-searing or grilling when they try

Roasted Heirloom Squash with Sea Salt and Local Honey

  Squash takes just about any kind of heat. When you cook it as I do here, the flesh dehydrates a little and turns meaty, so all it needs is a little drizzle of honey and a sprinkle of salt. Squash is forgiving no matter how you cook it, but only