Friday, 22 Feb 2019

I used to be a BIG fan of Chinese take out food.  When my husband and I were first married we probably got Chinese take out at least 4 times per week.  Now it’s been many many many years since we’ve had take out but that doesn’t mean we can’t still indulge in one of my favorite meals – chow mein!  This dish has easily become a familiar family favorite.

You know as a grandmother I must provide my grandchildren with treats. I think it’s in the contract somewhere. Providing no sugar vegan treats must have been in the fine print cause I’m not sure how that slipped past me. But, I love my grandchildren and I’ll go to any length to find ways to put smiles on their faces with sweet and fun treats.

Can you believe that I spent the first 24 years of my life thinking that I hated avocado?!  Crazy, right?!  Luckily, one fateful night at dinner I ordered an entree that didn’t mention it contained avocado and I was too hungry to send it back so I buckled down and ate it – and thus began my love of avocado.  Living in California there is always an abundance of avocados and I’m always looking for fun new ways to add them to my favorite dishes.  

Roasted broccoli is one of my favorite side dishes.  I love how you can easily change the entire dish with just a simple sauce.  I’m a big fan of miso and I love how the sweetness of this sauce brings out the flavor of the roasted broccoli.  An easy and simple recipe with big flavor!  What more could you ask for?!

Surprise! The dressing for this salad is made with seasonal spring rhubarb. Now admit it, if the title of this recipe was Spinach Salad with Rhubarb Dressing you wouldn’t have given it a second look unless of course you are a rhubarb lover like I am. I grew up eating raw rhubarb snapped fresh from the plant even though it made me shudder a little with each bite because of the tartness.