Today is one of those days that makes me wonder--what happened to the fun in blogging??? When I started Balancing Active, not so long ago, I worked on
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recipe
White Bean, Artichoke, and Goat Cheese Gratin
The wait for the flageolet beans I ordered from all the way across the country was worth it. Up to the minute I put the first spoonful in my mouth, I
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Creamy Vegan Garlic Garbanzo Puree
I know what you're thinking. Garbanzo puree? Um, hi, that would be hummus.
And if I did just accurately predict your thoughts, that was exactly my
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Potato Leek Gratin
Potato leek gratin is a life saver.
Exaggeration? I'll leave that up to you.
Slumber parties aren't just for tweens, but they do change form as
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Skillet Chickpea and Roasted Pepper Dip
Remember that one time I lied and told you I'd have a tapas recipe for you by the weekend, when what I really had was an eggy brunch bake? Yeah, I got
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Roasted Mushroom Noodle Soup (and Homemade Dashi)
It's asking a lot for any cooking enthusiast to eat at one of Bill Taibe's Connecticut restaurants without walking away inspired. Such was the case
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Tomato and Mushroom Polenta Pie “Gratin”
Can you believe I'm on gratin number seven already?! I don't really buy the whole lucky numbers thing, but this tomato and mushroom polenta pie
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Southwest Sweet Potato and Egg Bake
For a while now, I've been wondering if my cheesy caramelized onion tart would still work if I used sweet potatoes instead of russets as the crust. I
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Chocolate Pudding Long John Doughnuts
My world got rocked a couple weekends ago. Aside from being the destined recipient of some tainted food or a stomach illness, I was, much more
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Curried Lentil Salad
This curried lentil salad might be the easiest dinner recipe I've published to date. As my sister so candidly pointed out on FaceTime recently, most
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Swiss Chard Gratin and Roasted Red Pepper Sauce
Sometimes when life gives you lemons, making lemonade isn't really in the cards.
I had a great weekend. A relaxing night at home with this chard
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Tex-Mex BBQ Black Bean Veggie Burgers
I won at dinner this week. First, there was eggplant stew with not one, not two, but three homemade sauces (see details below). Then there were the
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