The combination of fresh seasonal strawberries and aged balsamic vinegar is a classic Italian treat. It is remarkably simple and dummy proof to put together yet happens to be an intoxicatingly sublime combination. Adding fresh baby spinach and a generous grinding of black pepper brings a savory balance to the sweetness and makes a delicious and beautiful Spring salad.
Who doesn’t love cookies? Even those who try to eat a healthy plant based diet still enjoy treats. I certainly do. I have found that recipes for cookies lend themselves quite well to makeovers. They are among the most forgiving products in the scientific world of baking.
There are a few cookies that I seem to make for myself repeatedly. These chewy and wholesome Coconut Almond Cookies are among my favorites. They are just sweet enough to satisfy my cravings, delicious, and at the same time not at all bad for me. They have the added bonus of being high in dietary fiber and are gluten free.
The first time I tried tortilla soup was at The Mansion on Turtle Creek in Dallas, Texas over 25 years ago. The hotel was famous for this memorable soup recreated by star chef and leading proponent of Southwestern cuisine Dean Fearing. With the continued increase in the popularity of elevated versions of Tex-Mex food since the 1980’s, Tortilla Soup has become a staple on any modern Southwestern chef’s menu including my own.
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