Lowering My Cholesterol Intake

An all organic arugula salad with fresh beets, radishes, Persian cukes, pear tomatoes and shredded carrots tossed in a lime dijon vinaigrette. What better way to prepare the palate for 2 weeks in Italy at the Key to the Castle Workshop.  Follow our journey of writing, painting, yoga-ing and eating on IG @KTTCWorkshop 

Categorized as Recipes

Potato Leek Soup

PREP TIME: 20-30 mins COOK TIME: 40-60 mins SERVINGS: 4 to 6 servings Ingredients: 3 large leeks  2 pounds potatoes (Yukon gold or Russet)  4 stalks celery 2 green onions (scallions) 4 cups chicken (or vegetable) broth 1 cup dry white wine ½ stick Kerrygold (or any farm fresh) unsalted butter  1 cup fresh, heavy cream, allowed to come to room temperature on counter for 1 hour… Continue reading Potato Leek Soup

Categorized as Recipes

Daffodils and Mimosas

I took this photo tonight at 11:00 pm, in my kitchen, just after a long hard month of staging our house in preparation for a photo shoot and listing it for sale. For me, it captures the darkness and the light of my emotions at this very moment.

Lemon Pepper Pappardelle w/Prosciutto & Peas

Sunday dinner: Lemon-Pepper Pappardelle with Prosciutto & Peas. Many asked for the recipe – so here it is. First, you can make this with any pasta but I do believe the lemon-pepper pappardelle greatly contributed to the flavor and texture of the dish. I purchased it at Trader Joe’s. Ingredients: – 1 (8oz.) package Trader… Continue reading Lemon Pepper Pappardelle w/Prosciutto & Peas

Branching Out

Getting ready to roast a branch of Brussels sprouts but basting first with a glaze of olive oil, balsamic vinegar, maple syrup, fig preserves, garlic, cracked salt & pepper. Going into a pre-heated 350 degree oven for 45 minutes.