Parade’s Community Table: Kick Winter’s Brutal Weather with a Robust Italian-Inspired Salad

Italian-Inspired Salad Plate
As I write this, there’s snow falling outside the window. The wind chill is colder than the air’s temperature (it cuts through the warmest coat). I run from one heated indoor destination to another. The subway commute between home and work changed from a quick route of waiting outside to a longer time inside a warm station. It’s basically a brutal winter. Read more

Parade’s Community Table: Supercharge Smoothies into a Nutritional Powerhouse

Creamy Orange . Photo by © 2013 by Julie Morris

Creamy Orange. Photo by ©2013 by Julie Morris

For most people making smoothies, it’s throw in forgotten fruit at the bottom of a refrigerator into a blender with water, yogurt or milk. As time goes on, kale or spinach is added for more nutrients. Smoothies are healthy and fun drinks, and if you’re trying to break out of the banana, berry and/or spinach smoothie mix, Julie Morris’ “Superfood Smoothie,” will not only inspire better tasting smoothies, but it’s a chance to learn how to turn a smoothie into a nutritional powerhouse.  Read more

The Year of Maple Syrup

Maple Thyme Chicken Thighs and Pears

2014 was the year that failure was recognized as an attribute towards the journey of success. That’s if the lesson was learned from the act of failure. This recipe was a difficult dish to develop. It was perfect the first time. The second attempt was too sweet. The third try lacked a flavorful taste. And, when the dish was finally successful, it was perfect.

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Provençal-Inspired Roast Chicken with Sweet Potatoes

Provincial-Inspired Roast Chicken

Lavender isn’t traditionally an African ingredient (at far as I know). The best is grown in France, where it’s mixed in an Herbs de Provence blend of thyme, savory, rosemary and other herbs. It also nicely pairs with sweet potatoes, a starchy root vegetable, in which African slaves who were brought to the Americans, found to be similar to their native yams. Serve this dish with Broccoli and Freekeh Pilaf or Brazilian/Stir-Fry Style Collard Greens.

Read more Let Them Eat (More) Kale!

“Let Them Eat Kale” by Julia Mueller

There are kids named “Kale,” and it’s not their nickname. Specialty fast food restaurants prominently feature locally grown kale. Some people are panicking about a pending kale shortage. Other people—unaffected by the news of a shortage—casually blitz kale into smoothies, simmer with smoked meat, toss with salads, and more. People can’t get enough of this trendy green.  Read more