by Josie | Oct 21, 2021 | Condiments, Curry, Gluten Free, Hors d'oeuvres, Meal Planning, Salad Dressing, Salads, Sauces, Sides, Uncategorized, Vegan, Vegetarian
In my earlier days, the word hors d’oeuvre was typed in every single catering proposal I wrote. I just flashed back on that as my fingers quickly tapped it out on the keyboard. It’s still in there after all these years. This hors d’oeuvre idea was...
by Josie | Sep 2, 2021 | Cooking, Food History, Freezer Friendly, Gluten Free, Meal Planning, Recipes, Soup, Soup for Breakfast!, Vegan, Vegetarian
Although, not traditional, our coconut corn soup is a nod to Thailand. This fresh corn soup will blow your mind. No cream. No butter. No bacon. It’s a creamy concoction using coconut milk, fresh corn, chilies, aromatics, lime leaves and lemongrass....
by Josie | Aug 7, 2021 | Gluten Free, Herbs, Legume, Meal Planning, Recipes, Salads, Spices, Vegan, Vegetarian
This simple Mediterranean inspired salad makes a huge statement. Citrus, spices, and fresh elements make every bite pretty special. Especially if you serve it with grilled artisan bread to soak up the juices. The secret ingredient is gremolata that serves as both a...
by Josie | Jul 25, 2021 | Cooking, Freezer Friendly, Gluten Free, Meal Planning, Nuts, Pesto, Pistou, Recipes, Soup, Soup for Breakfast!, Vegan, Vegetarian
This soup is a different than our traditional tomato rich minestrone. We make this version with fresh green vegetables and herbs and finish it with either a basil pesto or a basil pistou for our vegan soupers. Both sauces add a rich, but clean...
by Josie | Jul 7, 2021 | Cooking, Herbs, Meal Planning, Noodles, Recipes, Vegan, Vegetarian
This Korean cold noodle salad comes together quickly if you do the julienning and dressing the day before. The layers of flavors come from the sweet and slightly warm Korean chili paste called gochujang, pungent kimchi, mint, salty-nutty notes from tamari, sesame oil...
by Josie | Jun 25, 2021 | Freezer Friendly, Gluten Free, Herbs, Recipes, Sides, Soup, Vegan, Vegetarian
We first made this soup for customers in 2013. It was a stellar month if you like your week reaching 100 plus degrees for umpteen days. To beat the heat and still somehow get in a work out, I was meeting up in the early morning with a group of badass kettlebellers who...
