The Half-Baked Potato

Welcome back! I'm so glad you stopped by to see this deliciously light and satisfying end to a beautiful meal as we make Roasted Pears with Dried Apricots and Pistachios.  Even though I've been cooking since I was 6 years old, plant-based cooking was a daunting task! How do I incorporate well-balanced meals with complete nutrition? Learning a new style of eating was tricky, but not impossible. So many helpers along the way - Pinterest, blogs/vlogs, TikTok, cookbooks, websites, vegan meal subscriptions - acted as stepping stones towards my goal of eating a (mostly) plant-based diet. One cookbook became my absolute favorite for all of its easy, step-by-step instructions and technical tips. Plus, just about everything I've made from this cookbook is chalk full of mouth-watering flavors, like today's dessert.  Oh! The cookbook...? The Complete Plant Based Cookbook, by America's Test Kitchen. If you're not familiar with their work, they have some of the best cookbook...

Hi! And welcome to part 2 of our New Year's Eve dinner where we are making a beautiful salad that's full of colors, flavors, and textures. This salad is a great accompaniment to a rich meal, like the Mushroom Scampi with Leek & Spinach Risotto. In my family, we always ate our salad after the meal. My grandmother said it was because we are Italian and that's just what Italians do! Even though this is a true statement, there are many cultures around the globe that eat their greens after a meal. Come to find out, eating a salad after a meal helps cleanse the palate and aids in digestion.  Fennel:   This native to the Mediterranean grows in many parts of the world. Right here in California, it happily grows wild along coastal roadsides from San Fransisco to San Diego. The downside to fennel growth is that it's considered an invasive species that state and local programs try to regulate (albeit an uphill battle). Boasting a delicate flavor (similar to licorice), this aro...

Hi and Happy New Year!!! Welcome to The Half-Baked Potato! Come with me as we celebrate the flavors, traditions, and recipes from the various regions of this beautiful and culturally diverse country. What better way to start this journey than to ring in the new year with the food and fun that surrounds the one day that everyone around the globe celebrates!?! This New Year's dinner menu of Mushroom Scampi with Leek & Spinach Risotto is the first in a series that's dedicated to the bounty of a plant-based California cuisine.   Mushrooms : While California isn't the nation's leader in mushroom production, we come in 2nd to Pennsylvania. California loves its mushrooms!!! Whether forged from under the canopy of the coastal redwood forests, purchased from a local farmers' market, or in the cart of groceries from your favorite store, California touts a wide variety of culinary mushrooms that make great additions to a plant-based diet. Although their meaty texture ma...