Last night, I had a great evening taking a Schoolcraft College cooking class with Chef James Rogato from Mabel Grey. Many of the tips and skills he taught we all can benefit from thinking about. Use a recipe as a guide, not a rule book. If you don't have basil than use chives. Think about flavor and layer it. Make your own vinaigrette. Juice your own citrus for your vinaigrette. Summer is a great time for pickling and fermenting. He started the class with a demonstration of preserved lemon. If you haven't tried to make preserved lemon I encourage you to try this. 1) It will add an amazing delightful flavor to your next rice dish, marinade, pasta-you name it. 2) Lemon peel is a strong antioxi

In college, I regularly made granola, or if I did not have enough time I would buy a fresh baked bag from what I believe was Wildflour Bakery in Ann Arbor. As the years have passed, I've tried to recreate the Wildflour Granola. Nostalgia aside, it was the best freaking granola. Now, I make this particular granola without extra oil. It's a hearty breakfast, a fantastic crunch on yogurt or dessert, and a really nice surprise sprinkled on cut fruit. You can add or subtract the type of nuts and seeds you like, and just keep the proportions. I try and use gluten-free oats for my celiac friends. It's my go-to breakfast with berries and almond milk!! Here's my recipe for THE BEST FREAKING GRANOLA I

This morning the farmer's market had loads of greens and asparagus. Here is a recipe for a fantastic salad from Epicurious..The arugula from Bird Creek Farms is tender (almost like spinach) and bright compared to the store bought type I've been eating this winter. Use this salad for your next event served with grilled salmon or lemon pepper marinated tofu. Everything can be served room temperature so you can enjoy your company. The peppery arugula greens are a perfect match to the asparagus with this deep herbal dressing. I hope you like it, too. SUMMER ARUGULA AND ROASTED ASPARAGUS SALAD INGREDIENTS 1/3 cup minced shallots (about 2 large) 2 tablespoons fresh lemon juice 2 tablespoons Sherry

As you prepare your spring and summer salads, you might try using an array of vinegars to add flavor without extra calories and also to increase the health benefits of your meal. Vinegar has been used for centuries as a folk remedy for diabetes. Recent studies, have shown vinegars benefit of lowering glucose response to a high carbohydrate meal. Many cultures have used vinegars in their everyday foods, like the rice vinegar in traditional japanese sushi rice which actually helps decrease a spike in blood sugar from the rice. Adding as little as 1 tsp. of vinegar to your salad can have a benefit to your blood sugars. If you are trying to lose weight, vinegar has been shown to help increase fe

I am a big fan of something crunchy. These corn thins are both organic, non-gmo and make a tasty lunch base, an excellent snack with some almond butter and sliced banana or good old cream cheese and jam, a great to keep in your desk drawer for a quick bite. They are available at Whole Foods, Plum and online from Amazon. The actual cake is thinner than a rice cake, much crunchier and has a lot more taste. As a substitute for corn tortillas, they make a nice snack with avocado and tomato or guacamole dip. Hope you like them.

I want to share a simple way to make a traditional dish Mexican dish, healthy and become part of your family's repertoire. Enchiladas are a delicious, decadent tasting dish that allows you to customize for differing tastes among your family members. Enchiladas are also a fantastic way to use up leftovers. Here's a photo of vegan broccoli and spinach enchiladas with tomatillo sauce(photo was before they were baked). Corn tortillas are the key to making a delicious, whole grain, gluten-free entree that your family will love. I've tested out several brands and have settled on the Trader Joe's White Corn tortillas. They beat out even the local ones for this recipe. Most enchiladas are covered in

This soup is really simple: Here's the basics-saute veggies, add peas, broth and herbs, boil and simmer. Seriously Super Split Pea Potato Soup (vegan, gluten-free, high in cholesterol lowering soluble fiber and a rich source of protein). My older son loves split pea soup. Since, I am a mostly plant based eater I have been working to find a recipe that his pork loving taste buds would still enjoy. The vegetarian no-chicken broth was a big help to give this soup a more, "meaty" flavor. Here's the recipe adapted from Martha Stewart's Split Pea Potato Soup: Ingredients 2 TBSP olive oil 1 large onion, finely chopped 4 medium carrots (1 pound), cut into 1/2-inch rounds 2 stalks celery, cut crosswi