Lots of changes in the chaos household this year!  We fixed up and sold the house, moved across the state, bought a new house, got new jobs, started new schools-so. much. change.  After more than a year, it is finally starting to settle down.  We’ve developed a rhythm-a lull in the chaos, you could say.  During this crazy, tumultuous time we have been making our favorites-our quick and easy-recipes over and over and over.  Now it’s time to start branching out again!

Here in Austin, we have found a balance between work and family that we’ve been working towards for 14 years.  Rather than 12 hour days (and nights) at a hospital the size of several city blocks, I work with a smaller, tighter knit group in private practice.  I now leave work with plenty of time to hit the gym, study with the kids, make a real dinner, and still have a few hours to myself before bed.  It has taken some time to lose the harried, rushed habit of throwing together some old tried and true, tucking everyone into bed, and falling asleep on the couch exhausted.  We’ve relaxed.  Slowed down.  We’re learning to enjoy each moment a little more.  To savor them and make them last.  Of course, for me that means cooking and you all.  I’m glad to be blogging and I hope to lead you all through a few new recipes and our coming-soon kitchen remodel.    Click here for the recipe »

Hurry!  Any minute it will be blazing, sweltering, too-hot-to-even-look-at-the-stove and you will have missed the narrow window where both roasted winter vegetables and the freshness of a spring salad can intermingle.  There is so much going on in this dish its a shame to qualify it as “just a salad.”  It is a platefull of superfoods, a medley of textures, hearty but health conscious.  Make everything at once and enjoy for dinner or take your time and store each component in the fridge for amazing desk lunches all week.   Click here for the recipe »

Fall is fast approaching but we can enjoy a few more simple salads while it’s still a million degrees outside!  This easy quinoa salad is bright and fresh and interesting and makes a great side or even main course while sweating on a patio.  If you haven’t experimented with quinoa yet, this is a great way to get your toes wet.  Add chopped pecans or crumbled goat cheese, diced avocado, mandarin orange segments,  diced chicken breast or some grilled shrimp.  Its easy and forgiving and impressive at a party if you don’t save it all for yourself!

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This is my perfect summer food.  You will see variations of this salad everywhere during the summer because it is truly best with the most amazing of garden or farmer’s market tomatoes.  My mom makes it with mozzarella pearls and adds diced avocado.  We also add chiffonaded basil when the garden is full of it or a bit of diced, sweet red onion.  I love it with roughly chopped garden tomatoes, like brandy wines.  Actually, I love it any way you make it but it’s especially delicious with an excellent creamy, aged feta.  You can use any flavorful Italian or Greek vinaigrette here because you don’t need much dressing when you have amazing tomatoes and cheese.  This salad lasts wonderfully in the fridge if you don’t finish it all in one setting! Click here for the recipe »