A Mediterranean-style rice bake with marinated artichoke hearts, sun-dried tomato and goat cheese is just the thing for those end-of-winter days. Pin It We live in meat-and-potatoes country. My husband grew up on it, and my family is guilty of it as well. Still, despite our upbringing, my husband and I don’t often fall back on the food of our childhood dinner tables. Instead, we choose to round out meals in a more eclectic fashion, often opting for alternative carbohydrates. More often than... more

I’ve shared fried rice before, only that time there was chicken involved, and this time I turned to whatever the farmer’s market would supply me with. I came home with a mesh bag full of sugar snap peas, baby bok choy and beautifully twisted garlic scapes. I’ve always been fascinated by the garlic scapes, shooting up in the spring from what will be garlic bulbs in the fall. I did little jumping jacks in my head when I saw them, and now I have to figure out what to do with the... more

Things have been a little crazy around here. I’ve been juggling one thing after another, starting up this and working on that. It’s exciting, encouraging and hectic. And because of this added component as I try to fit a slice of life into my already jampackedfullwithnoroomtospare schedule, I’ve been cutting some corners on dinner lately and – gasp – planning ahead. A funny thing this planning ahead on how it gets you prepared for the unexpected. I wish I could say I plan... more