Tabbouleh is a Middle Eastern salad that’s typically made with bulgur, parsley, mint, tomatoes, onion, and lemon. It’s not one of my favorite salads because I usually find the parsley to be overbearing. But since I had some black rice in the cupboard leftover from this Emperor’s Rice Salad, and some sumac I’d been wanting toRead more
Remember chia pets? Those funny shaped pots that would grow “hair” from chia seeds? Well now chia seeds are all the rage for the variety of health benefits they provide. Chia seeds are high in omega 3 fatty acids, fiber, protein and antioxidants, to name a few. Because of all the fiber in chiaRead more
Dad hasn’t taught me a lot of recipes, but the recipes he has passed on are always crowd pleasers. This was the first thing to go at Carroll Cafe. I have a vivid memory of him teaching Sister how to watch to make sure the broiler was caramelizing the top just right. This recipe isRead more
Tonight is the last Carroll Cafe of the season, and my last time cooking for Carroll Cafe. It’s been a really fun run doing the cooking for the past two years, but I’m just not able to commit to the time it takes next year. I’ll be taking Organic Chemistry as well as working part-time,Read more
Mmmmm peanut butter. I have a bit of a peanut butter addiction. If I can’t figure out something else to eat I revert to peanut butter and jelly, or peanut butter and honey, or peanut butter and banana. I put peanut butter on pancakes, and waffles, banana bread, and oatmeal. So naturally, I’m a bigRead more
I love a good salty-sweet combo. Chocolate-covered pretzels are my main weakness, I can’t be trusted around a bag of those. So when I saw this recipe, I knew it was going to be fantastic. These are not your average brownies, they have chewy toffee pieces inside and on top, and are topped with crunchyRead more
I’d never had fennel until last year during my nutrition assessment to try 5 new foods. Fennel has a slightly sweet licorice taste when it’s raw, and is then deliciously sweet when roasted. So for this salad, I took the best of both, and roasted half of the fennel and left the other half raw.Read more
Rhubarb is such a unique vegetable. It grows with big leaves that are inedible, but the stalks are a bright red, and are absolutely delicious when cooked (with sugar). Raw rhubarb is intensely sour/bitter. It’s one of those plants that you can’t believe someone figured out how to eat, but I’m so glad the deliciousnessRead more
This is a fantastic rice pudding. I think I like it even better than my previous rice pudding. This is very easy to put together since the rice is already cooked. The spices can be altered as desired for your favorite flavor, but I adore the cardamom in this. I was a little afraid theRead more
This asparagus soup was a fantastic addition to Carroll Cafe. Asparagus is a fantastic spring vegetable, and this soup highlights these delicate spring stalks. Potato keeps this soup creamy and vegan. Despite the simple ingredients this soup is full of flavor and is a perfect light soup during this transition season. Asparagus Potato Soup ServesRead more