Blog:
Cookus Interruptus -
Thursday October 22, 2009 - By Cynthia
Want people to admire your muffins ? Bake or roast winter squash and combine with molasses, honey, whole wheat pastry flour, cardamom, spices, everything nice. Take a love bite.
Blog:
Cookus Interruptus -
Sunday September 06, 2009 - By Cynthia
The farmer's markets are rich with peppers, tomatoes, corn and farm fresh eggs. Put it altogether and make brunch for a friend or two. Huevos Rancheros. I want some now.
Blog:
Cookus Interruptus -
Friday August 14, 2009 - By Cynthia
Dazzle your family and friends with this deceptively simple platter of beautiful food. It’s a well-balanced and beautiful meal. Did you hear the report dissing organic? Read Sandi’s rebuttal. And don’t forget to enter our 2nd Annual...
Blog:
Cookus Interruptus -
Friday August 07, 2009 - By Cynthia
Did you know that you can throw polenta on the grill, alongside some vegetables, chicken or whatever and make a swell meal? The polenta gets those grill marks and crisps up on the outside. Nice. You can add any kind of cheese you like...
Blog:
Cookus Interruptus -
Thursday July 16, 2009 - By Cynthia
Ambrosia means “food of the gods” and I swear if you’ve ever studied the perfection of a perfectly ripe raspberry or swooned over the sweet golden apricot, this is the recipe for you: Summer Fruit Ambrosia with Vanilla Nut Cream (Darrell tries to fix...
Blog:
Cookus Interruptus -
Thursday July 09, 2009 - By Cynthia
Frozen treats that can be made using fresh summer fruit. Make 'em creamy with coconut milk or vanilla yogurt. Watch the video and print the recipe on Cookus Interruptus.
Blog:
Cookus Interruptus -
Thursday April 23, 2009 - By Cynthia
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Blog:
Cookus Interruptus -
Thursday April 09, 2009 - By Cynthia
Peeps for the holidays? Nah. Impress your friends with these sweet, coconutty, orange-zesty treats. Recipe at Cookus Interruptus . We make these in cooking class at Bastyr University and students love them because they're yummy and...
Blog:
Cookus Interruptus -
Thursday February 26, 2009 - By Cynthia
Gorgeous red color, bursting with nutrients, Cookus Interruptus brings you this savory sweet soup. Using red lentils, beets, carrots, fresh rosemary and a dab of miso you can create this impressive starter course or vegetarian main entree. Enjoy!...
Blog:
Sage's Cafe -
Sunday February 22, 2009 - By Ian
Stumptown Vegans Travels! See article here: www.stumptownvegans.com Though very different restaurants, the sisterly relationship between Salt Lake City’s vegan restaraunts, Sage’s Cafe and Vertical Diner are, in this reviewer’s eyes, similar to Vita and...
Blog:
Sage's Cafe -
Sunday February 22, 2009 - By Ian
See article here: www.vegproject.org Sage's Cafe in Salt Lake City, Utah celebrates its 9th anniversary this year. “Love is the most important ingredient in anything in life,” says Chef/Owner Ian Brandt of Sage’s Café and Vertical Diner in Salt Lake...
Blog:
Cookus Interruptus -
Wednesday February 18, 2009 - By Cynthia
This week on Cookus Interruptus: Need a new idea for using the last of the squash harvest? Here it is. This is a hearty sweet chili-spiced stew that we know you will enjoy.
Blog:
Sage's Cafe -
Friday January 09, 2009 - By Ian
Weddings with a cause Utah Bride & Groom’s guide to planning an eco-friendly, socially conscious wedding. By Tessa Woolf Catering Serve organic, locally grown foods. Check out your local farmer’s market to see what organic foods are in season. ...
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