Wheatgrass is consumed in juice form by people who believe in its miraculous health properties. But can shots of this green stuff really cure all that ails you?
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Healthy Eats – Food Network Healthy Living Blog
I hadn’t meant to disappear on you, and what’s worse, I have a terrible excuse: I took a nap. In the same week that I conquered my cooking Mount Everest — a lasagna I’d only dreamed about for the better part of six years, one that still took me many tries in the kitchen to get right and more than a week just to write — I was going back and forth with my publisher over the page designs for my cookbook, and (no doubt) giving some poor book designer some gray hairs. One day, I’ll remind my editor about that time I said that I didn’t care how the book looked, “just make it pretty!” and she’ll snort coffee out her nose. It will probably be a while. Nevertheless, the day after I posted the lasagna recipe, we finally found something that made everyone happy and now they’re designing the remaining hundreds of pages and that night, I think I slept a million hours. I did the same thing the next night and on the third night, when I yawned at 9 p.m. and said I was thinking about calling it a night my husband — who is the one who typically has a bottomless capacity for sleep and I’m the one who pops up at 7:30 even when it’s my turn to sleep in — looked at me like I had two heads. I… just had a lot of catching up to do.
We’re also officially in the part of the year I affectionately call The Dregs of Winter. It’s not spring yet, in fact, it will at least a month before anything tasty or green things emerges from the earth and another month after that before they will be good enough to eat. It’s not actually snowy and pretty enough out there to bliss out in a New York Winter Wonderland; in fact, it’s just cold and a little dull. Typically, the way I get through the blahs of winter is not to sleep through them but to begin plotting an escape. I start pining for someplace tropical, please, where the deep blue ocean meets the bright blue sky at a horizon so far away, it’s almost unfathomable to this city dweller, whose current vista is little more than the building across the street. And so I think about it, think long and hard about it, a book open on my lap, my fingers wrapped around a frosty, fruity cocktail with an umbrella and then I fly home a few days later, my usual ghost-like complexion faintly less so and my brain cleared of thoughts that don’t include “Is it time to reapply?” and “Are we too old to go on the water slide that leads to a swim-up bar?” You know, weighty matters.
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You asked, I responded! These days, more and more people are bypassing vegetarianism and going straight to vegan eating, and I couldn’t be more pleased. 
A few of you …
No Oscar party is complete without cocktails and we’ve got five winning concoctions based on this year’s Best Picture nominees. Choose one cocktail based on your favorite film, or make them all and have a really good time. Hey, those speeches are long!
Celebrate Mardi Gras with these 10 fabulous dessert recipes — the perfect way to cap off a Fat Tuesday feast!
The classic, ever-popular Italian Caprese, a simple, yet exquisite combination of fresh tomatoes, basil, mozzarella, olive oil and balsamic vinegar gives a fresh look boring (but admittedly healthy) turkey burgers. Serve these over mixed greens, on burger buns or bistro-style, on grilled ciabatta rolls, perhaps with a smear of pesto aioli.
In a large mixing bowl, combine the turkey, egg, garlic, salt and pepper. Use your hands to mix until thoroughly combined.
Stir in the olive oil, balsamic vinegar, basil, tomatoes and cheese. Mix gently until ingredients are well-distributed.
Use your hands to form the mixture into 4 even patties, and set them on a clean plate.
Heat a generous drizzle of olive oil in a large, heavy-bottomed skillet over medium heat. Cook the burgers for about 4 minutes on each side, or until lightly charred on the outside and cooked all the way through.
Serve immediately, on buns, over mixed greens or plain. Top burgers with more mozzarella, tomato and/or basil, if desired.
Serves 4.
I love it when my Mexican friend Arturo comes to visit, we always cook up something “muy delicioso”. This time Arturo introduced us to huevos motuleños. Have you ever heard of huevos motuleños? Think seriously over-the-top huevos rancherosfried eggs over refried black beans on a fried tortilla, topped with salsa, and served with fried plantains, chorizo pork sausage, and crumbled Mexican queso fresco. They are a specialty of the Yucatan and originated in the town of Motul, a city rich with Mayan and colonial history. They’re not an everyday breakfast, more like a Sunday brunch breakfast. So good!
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