Month: December 2010

  • Seitan Wellington

    If you’re in the mood for a tasty, warm, stick-to-your-ribs kind of meal, then look no further. Seitan wellington is a dish inspired by the classic beef wellington. This is a very loosely put together recipe, and I may tighten it up in the future. For now, use your best judgment given the ingredients and…

  • Brussels Sprouts with Dijon Vinaigrette

    Brussels Sprouts with Dijon Vinaigrette

    Fresh Brussels sprouts roasted with a bit of olive oil and lightly seasoned with salt and pepper make an outstanding side dish… they really do. In fact, I could probably eat a big bowl of them and call it a meal. But when you want to take your taste buds to the next level, this elegant…

  • Sweet & Spicy Cranberry Tomato Salsa

    Sweet & Spicy Cranberry Tomato Salsa

    Sweet & spicy cranberry tomato salsa is one of my new favorite things. The sweetness and tartness of the cranberries brings a wonderful twist to spicy and salty salsa.

  • Celery-Onion Stuffing

    Celery-Onion Stuffing

    Stuffing (or dressing) is a common holiday staple. As such, there are countless variations on this traditional dish, yet the stuffing that joins potatoes on my Thanksgiving plate is often a simple one, prepared with an herb blend with sautéed celery and onion. The perfect stuffing not only requires a few key seasonings, but to…