Ethereal Summer Salad

By Dynise Balcavage on August 2nd, 2012 Categories: Day-to-Day Matters

As a kid, I consumed more than my fair share of thick cucumber slices, either seasoned plainly with salt and pepper or dipped in clotted sour cream [I preferred the former]. What I enjoyed most about the humble cucumber was its dependable crunch and sturdiness: it never let me down. I also loved how cooling it felt to snack on cukes during the hot summer …

Pink Ribbon Risotto

By Dynise Balcavage on October 14th, 2011 Categories: Day-to-Day Matters

Besides being Vegan Mofo, October is also Breast Cancer Awareness Month. I’ve never been a “rah-rah” joiner of causes. But since my oldest sister, Babs, and several of my good friends are breast cancer survivors, I’m sucking it up in their honor and am hopping on the “think pink” bandwagon, for at least a day.

Although I’m smitten with the earthy-sweet flavor of beets, …

Top 10 Ways to Use Kale!

By Diana Dyer, MS, RD on June 2nd, 2011 Categories: Day-to-Day Matters

I was not clever enough (or quick enough) to write this list myself, so I am sending you to a fellow (“sister” really) Michigan Lady Food Blogger who just wrote an article with this title for her blog called The Local Cook. Check it out – all her recipes sounds great.

In addition, I love the idea of a cooking class just on greens, what …

Recipe: Red Lentil Curry Soup

By Diana Dyer, MS, RD on September 8th, 2010 Categories: Day-to-Day Matters

“What is in this soup? There is such an interesting mix of flavors, textures, and colors,” says my niece’s boyfriend. What a nice compliment. However, I had to stop to think because I used what I had. I do use “what I have” in order to keep ingredients and bits and pieces moving through our refrigerator. It is very rare that something gets tossed into …

Recipe: Garlic Scape-Kale Pesto

By Diana Dyer, MS, RD on July 27th, 2010 Categories: Day-to-Day Matters Here is it - finally - the recipe and photos for my Garlic Scape-Kale Pesto recipe. We are still using what this recipe made earlier in the week; tonight I added a teaspoon to each serving of my stand-by red lentil soup along with serving more pasta tossed with the garlic scape-kale pesto (hard to get enough of that!) and some chopped red peppers from the freezer.