Swing Eats

Only in the past couple of years have I discovered how awesome kale is. When talking about dark leafy greens, the nutritional powerhouse that is kale resides on top. My favorite way to prepare kale had been making chips out of them. The standard procedure consisted of lightly coating the whole kale leaves, stalk removed, season, and bake in oven at low temperature until crisp. Delicious, but too oily for me to call healthy. Then I kept hearing more about kale salad, where the kale is broken down by acid and then dressed. Hm. I usually steer clear of putting any acid into any green vegetables, knowing that breaks down chlorophyll, along with the nutritional content and flavor, as well as transforming it into a drab olive green. Somehow kale salad works on a few different levels. First off, it is delicious. The preparation proves to be super easy without having to cook anything, with the exception of maybe toasting some nuts. This salad gets better upon refrigeration, whereas traditi

To be honest, I never heard of quinoa (pronounced: keen-wah) before my Celiac diagnosis. After my initial consultation with a dietitian, 12 years ago, I discovered a whole new world of grains that are gluten-free: quinoa, millet, buckwheat, teff, and so many others. They all have unique texture and taste as well as power-packed with nutrients. Quinoa has become one of my standbys. Quino a is an ancient, super-food from South America. It contains about 14% protein and all of the essential amino acids your body needs, i.e, it is a complete protein. Important tip with quinoa: it must be RINSED well with water (using a fine mesh sieve/strainer) before cooking it. There's this weird smelling enzyme that coats it and can be strong and wreck your senses. It is so worth the effort. I make quinoa up as pilafs, tabbouleh, steamed. This time, I let my fridge dictate what method to use for my quinoa love. I saw small bok choy, giant shiitake mushrooms, and green onions. I worked at a Chines

The flavor imparted to asparagus by roasting is usually overlooked. Roasted potatoes with rosemary remains a standard in my culinary repertoire for many years.  Why not combine the two in one winning side dish? As an Angeleno, I love to go to at least one farmer's market a week. The produce in Southern California blows my mind. This week I picked up a tiny bag of fingerling potatoes and a beautiful bunch of asparagus from the same vendor. Asparagus can hold their own against roasting and rosemary, just not the same time in the oven as potatoes. And the rosemary I was able to source from my yard. Really, it's impossible to over roast the potatoes. I love them on the crispy side. Only about five minutes is needed to roast the asparagus. Note on the potatoes: don't be tempted to use the red-skinned ones, they have too much sugar - will not cook up right in the oven and will burn. Ingredients: 1 pound fingerling potatoes 1 bunch asparagus, fibrous ends removed 2 tablespoo

The Greeks know how to do Easter.  Spanakopita is a staple for Greek Easter, along with all the lamb.  I also call this delicious treat spanakopita Minus The -Opita  What the what?! You know, the Greek spinach pie with the phyllo - spanakopita without the phyllo. "Pita" means pie in Greek.... So I guess it's really more like Greek spinach casserole, but spanakopita minus the -opita sounds like more fun to me.  I make this for just about every holiday and party that I'm asked to bring food throughout the whole year. This is super easy to make and everyone loves it. Better still, it is gluten-free, and can be served at any temperature. Since this recipe uses such few ingredients, the quality is paramount. Use fresh baby spinach, nice and tender green onions/scallions, and the best sheep's milk feta you can find. Please, for the love of god, don't ever buy the pre-crumbled feta. My favorite feta is the French sheep's milk feta cheese at Costco, wh