Friday, May 25, 2012

Fire Up Your Imagination by Grilling Unusual Foods

Chances are good that you'll be firing up your grill this Memorial Day weekend, you and 71% of Americans. Chances are also good you'll be grilling hot dogs, hamburgers, steak and corn. But how about grilling some unusual suspects, like watermelon, sweet potatoes, even cake?

You can. Find out how in my latest article for the San Diego Union-Tribune, "Fire Up Your Imagination," which includes recipes for:

Italian-Inspired Grilled Pound Cake

Grilled Chipotle-Lime Sweet Potatoes

Smoky Grilled Guacamole

Spicy Grilled Watermelon, Cucumber and Jicama Salad, pictured below

What foods do you love to grill? Please share with us here or online at the U-T! 

Photo credit, FCC, mccun934.

Wednesday, May 16, 2012

How to Make Healthy, Homemade Veggie Chips

Curried Sweet Potato Chips

We know we need to eat more vegetables. The challenge is to do it with flavor and variety. So we've become creative.

Put all your vegetables in a blender, pulverize and serve. There's a booth at my local farmers market dispensing cups of green slop to devotees of that religion. I've tried it. I haven't converted.

Another approach is to chop up whatever you find in your vegetable drawer and put it on lettuce. This is more viable but looks and tastes an awful lot like salad, something that's been around for a while.

Or, take a mandoline to your vegetables, toss with olive oil and a dash of salt and serve them hot alongside a sandwich as chips. This vegetables-as-chips innovation has gone viral and can be found in grocery stores, restaurants and food trucks across the country. I've leapt onto this bandwagon with both feet.

Please click here to continue reading the post at and to get recipes for Curried Sweet Potato Chips, Chili-Lime Plantain Chips, Kale Chips, Simple Salted Beet Chips and Smoked Paprika Carrot and Parsnip Chips.

Kale Chips

Sunday, May 13, 2012

Mother's Day 2012: Memories of Sunday Suppers with My Mom

Mom and Me, 2012

Sundays are for suppers. Not just any suppers. Suppers made patiently, slowly, lovingly. Like the way your mother or grandmother used to do.

When I was a child, most Sunday mornings were spent rolling the meatballs. From the time I about four years old, I’d stand on my mom’s rickety yellow step stool, and eagerly dig my hands into the cold pork and beef mixture she had waiting for me on the counter top. I’d add the eggs (yes, I was an egg-cracking prodigy), the bread crumbs, the parsley, the grated cheese, and I’d being to squish and mash the mixture with delight. That is, until my hands turned purple from the cold. Then my mom would run my hands under warm water, rubbing them with her own, before she’d let me start rolling the meatballs again.