This is a dish I had years ago in California on a business trip and saw a version on TV last week which sparked my memory. It’s crab forward. Now, the original has a ton of soy and oyster sauce which you can use of course, and it will be fabulous, but I went low…

This is a southern version of a pancake made with a base of cornmeal and flour. I used honey (from Erin’s Elderberries because local honey is best) instead of sugar to enhance the sweetness of the cornmeal. I used regular milk, but buttermilk will work well. I hope you like it. 1 cup AP flour1…

I love the Michigan bumpy cake. I get one every time I’m able to buy one. Here is the opposite kace. (I know some of you got that.) So, a moist yellow cake with a chocolate filling topped with white chocolate buttercream. I hope you like it. 1/2 cup butter, melted1 box yellow cake mix3…

This is a classic dish from Portugal; the name translates to green soup. I used local Happy Family Ranch chorizo, fresh kale, potatoes, and I did use boxed broth, but it does have a fresh taste. (I can’t wait for veggies to get to the farmers market!). It’s a summer easy dish. I hope you…

This is a dish from Thailand, usually for lunch. Now, the classic dish calls for dark soy which is a no-no for low sodium diets, so I went with teriyaki. The original also has a kind of juice that they say has lemon-lime qualities, so I just used lemons and limes. Da. So, salty, citrus…