Tomato Soup with Grilled Cheese Garnish

    Ironically enough, my mom's maiden name was Campbell, and this soup was the staple soup we ate as kids. We joked about the coincidence every time she ladled it into bowls. Except, of course, this is freshly made, not from a

Fueling up On Breakfast

    For so many of us, breakfast is the great American meal. For generations, it set us up for a long day's work in the fields, factories, and mines, and for a lot of us, this has not changed. We still look to breakfast to sustain

Fiery Tofu Quesadilla

    Our Fiery Veggie Chili was inspired by to flavors of the southwest, and my favorite country singer/song-writer, Willie Nelson. We affectionately refer to it as “Willie’s Chili.”  Already a complete protein because of the

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
Arancini

Brown Rice Arancini with Chunky Tomato Sauce

  Arancini is traditionally made with arborio, which is a white rice. Brown rice is so much healthier and has a wonderful al dente texture that feels more satisfying as a meal solution. Forming the Arancini around a cube of fresh mozzarella provides

Peach and Fennel Slaw

    When you want a side with more texture and weight than a typical lettuce salad, try this incredible fennel slaw made with summer's freshest, juiciest peaches. You can use any other stone fruit with the fennel, which provides the crunch