A long-awaited return to the fabulous Food Barn

The Cape has more than its fair share of fabulous restaurants, lucky us…and The Food Barn is right up there. Co-founders Franck Dangereux (the chef) and Pete de Bruin have done something really clever by serving what is high-level fine dining in…

Tahini Drizzled Roasted Brussels Sprouts Recipe

Tahini Drizzled Roasted Brussels Sprouts 1/2 pound Brussels sprouts 2 tablespoons tamari 2 tablespoons coconut oil 2 teaspoons cumin 2 teaspoons fennel seeds Tahini Dressing 2 tablespoons tahini 2 tablespoons lemon juice 2 tablespoons water 1 tablespoon…

Kale and Broccoli Stalk Soup Recipe

Broccoli is one of my go-to vegetables. Whenever I want something quick and easy, I’ll grab some broccoli, then chop the florets and steam them. But what to do with the rest of the broccoli, including the stalk? Are you tossing it (or binning it as my…

Meatless Monday: Stuffed Artichokes

Meatless Monday is a global movement, a way of life .  Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week? It’s go-time….

Grilled Liver and Mushrooms Recipe

Liver is an authentic superfood. It’s exceptionally dense in vitamin A, vitamin B12 and other vitamins and minerals. Admittedly, I only recently started eating it, but I find the taste and texture to be superb. If you have a mental block against eating…