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Watermelon Radish Mini Tacos

Watermelon Radish Tacos | She Paused 4 Thought

There are some dishes where even a carnivore won’t miss the meat because an explosion of flavors transcends every expectation. When you maximize flavor combinations, even the most ordinary dish becomes extraordinary.

So, you might ask, how does one learn to maximize flavor and become a culinary flavor superstar? A great starting point is the The Vegetarian Flavor Bible, by Karen Page and Andrew Dornenburg, a brand new and truly amazing reference book that allows you to unleash your inner creative chef and turn up the flavor volume way high in your cooking. Continue Reading →

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Blueberry Bliss

blueberry | She Paused 4 Thought

Blueberries are just not my favorite fruit… simply because they’re not. I buy them because I love their color and I want to love their flavor, but… sometimes they’re bland and mushy.

So why did I find myself with twenty pounds of blueberries in my kitchen last week, enough to almost fill my bathtub? Well, let me tell you something, blueberries in season, fresh from the farm, are another matter entirely. If you have ever eaten a blueberry fresh from the bush, you will understand.

blueberries Fairfield Farms Pauma Valley ca

When I popped my first, off-the-bush berry into my mouth it burst with a wonderful tart flavor that ended on a sweet, blue note. The texture was firm, with no hint of that mushy-ness I have known. I became immediately addicted, and didn’t stop tasting until my mouth, hands, and palate were blue. Continue Reading →

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Artichoke Appreciation at Baroda Farms

artichokes at Barado Farms

April is artichoke season and there is something magical about seeing purple artichokes standing at attention, ready for harvest. You don’t have to be a farmer to appreciate the bountiful crop before you, or an artist to appreciate the sheer beauty.

A couple of food bloggers and I had the privilege to visit Steve Jordan, president and owner of Baroda Farms in Lompoc, CA recently, a perennial artichoke grower and developer 29 different varieties. Special thanks to Frieda’s Produce, the distributor of these spectacular artichokes, for a unique private tour.

artichokes at Barado Farms

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Egg Salad with Pepper Relish from “The Great Pepper Cookbook”

Egg Salad with Pepper Relish | She Paused 4 Thought

Fresh and dried peppers are essential ingredients the world over. Yet while growing up in the Midwest, I could remember only eating sweet bell peppers. This meant that I had a lot to learn about one of the most popular, unique and diverse foods on our planet. As luck would have it, I was invited to a special cookbook event at Melissa’s Produce to launch their latest cookbook “The Great Pepper Cookbook”. This was the perfect opportunity for me to begin exploring all these exciting flavors and have some fun! Continue Reading →

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Introducing Not Ketchup, your new BFF in the kitchen

Not Ketchup

I have a new BFF.  It happened quickly because, you see, I love things that can be thrown together at the last minute, yet taste as if you slaved in the kitchen all day long.

Erika-Founder-Not-KetchupThat is why my new BFF is Not Ketchup a new creation from Erika of In Erika’s Kitchen, one of my amazing Los Angeles food blogger friends.

Not Ketchup is a tangy gourmet dipping sauce made from ripe fruit instead of tomatoes. It is sweetened with demerara sugar and honey, and it contains no artificial colors or flavors, or preservatives. Erika has started with three delicious flavors – Blueberry White Pepper, Smoky Date, and Cherry Chipotle – and she’s got more in the works. Read about her journey here. Continue Reading →

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