What’s old is new again – what with the uber popularity of kale, brussel sprouts and rutabagas.  In years past Mom could not bribe the kids to eat these veggies. But these days being green… is good!

A good example of an old but new veggie is the gorgeous Lacinato Kale, so beloved in Italy in slow cooked soups, now often branded at the grocery store as Dinosaur Kale – the kids will love it.

Also new on the veggie hipster list are vegetable mash ups. Kalettes (KALE-etts) which is a cross between Brussel sprouts and Kale. Or Broccolini which is a hybrid of broccoli and gai lan (Chinese broccoli).

And the gorgeous Romanesco aka broccoflower: a lime green vegetable that takes the best of broccoli and cauliflower, and marries them together in a blissful union.

Eating in color is more important than ever these days and so many veggies are going back to their roots with small farmers growing awesome heirloom varieties that are also so vibrant in color, like purple kohlrabi and hot pink centered watermelon radishes!

And with spring on its way our local markets will be brimming with amazing veggies in no time. Don’t have time to get to your local market  – check out Barn2Door. This UN-Grocery online store gives you 24/7 access and a direct line of communication between the grower and access to an ever changing fresh sheet of local products. You can message the farmers directly! How cool is that? I also love local Salmonberry Goods, a wonderful organic farm delivery service that always tucks in something unusual into their weekly produce bags, such as that awesome purple daikon or giant celery roots! So get your veggie on and try something new. –Kathy

Farro with Lacinato Kale, Wild Mushrooms & Goat Cheese
Makes 4 to 6 servings

1/2 cup whole farro grain
2 quarts water
1 – 2 tablespoons olive oil
2 cups sliced wild mushrooms (or substitute oyster, shitake or cremini)
4 cloves garlic, sliced paper thin
pinch red chili flakes
1 large bunch Lacinato Kale** or other hearty green, torn
1/4 cup chicken or veggie broth
Dish D’Lish French Seasoning Salt or salt and pepper to taste
1/2 lemon
2 to 3 ounces fresh goat cheese (chevre), or shaved/grated aged hard cheese

To cook the farro: In a medium saucepan, combine farro and water and bring to a boil. Then reduce heat to a simmer; cook the grain for about 30 minutes, or until very tender, but do not let it become mushy. Add more water if it gets low. Drain the cooked farro and set aside. (You can do this the day before; refrigerate cooked grain.)

Heat oil in a large sauté pan over high heat. Sauté mushrooms until half cooked, about 1 1/2 to 2 minutes. Add garlic and chili flakes and sauté for a few seconds. Stir in kale. Add chicken broth and cooked farro, and cook, turning greens several times, until greens are wilted. Season with salt and pepper to taste. Squeeze lemon over dish to brighten flavor. Serve dolloped with goat cheese or grated nice aged cheese.

**Also often called dinosaur or black kale.

Recipe and Photo © Kathy Casey Food Studios.

So Easter is coming up, so what will you do with all that leftover booty? You know – the eggs, the candies, the marshmallowy Peeps?

Of course there will be egg salad sandwiches for days BUT let’s get creative with it! How about adding in chopped bacon or some sassy curry. Try mixing salsa in your favorite egg salad recipe then rolling it up with some avocados in tortillas for a quick breakfast on the go.

For a beautiful spring presentation, you can do a quick beet pickle. Soak shelled-hard cooked eggs in a sweet & tart beet juice marinade. Then cut and fill. Beautiful and d’lish!

Beet’ing Heart Deviled Eggs!Now, what do you do with that candy after the hunt? Well I’ve got you covered with my recipe for Peep & Jelly-Bean Rice Crispy Tweeps – a fun and festive twist on the beloved rice crispy treats. And yes you can garnish with the peep heads…

Save the Peep Heads for GarnishSo hop to it and have a Happy Easter! –Kathy

Peep & Jelly-Bean Rice Crispy Tweeps
Makes 30 treats

3 Tbsp. butter
6 packages yellow Peeps® – 30 peeps (you can use bunnies too for pink treats)
6 cups Rice Krispies® cereal
1 cup small jellybeans

Pull 30 of the peeps heads off and set aside for garnish.

In a large sauce pan heat butter over low heat until melted. Then add peeps and stir over low heat until melted. Then stir in cereal and jellybeans until cereal is well coated and jellybeans are distributed.

Place mixture in a greased 8″x8″ baking dish. Cover with plastic wrap and press down to compact the crispy treats. Let set for at least 15 minutes before serving. To serve cut (5×6) into 30 squares.

Recipe and Photos © Kathy Casey Food Studios.

Have you seen all the crazy food videos on Facebook from Tasty, Tastemade, and Buzzfeed Food? These are Snack Sized Videos featuring recipes that are not only visually appealing, but are quick to make and delicious to eat. I like to call this “Speed Scratch Cooking.”

We are all busy these days, running from one appointment to the next. Now throw in a few kids– a dog, and let’s not forget the friends and family. All of the sudden you are swamped and it is time for dinner!!

What to cook?  Have you seen all the fun things you can put on a waffle iron! Take chilled Mac & Cheese, mix in bacon, green onions, more cheese, then press it in to a waffle iron until it’s crispy delicious – then top it with all kinds of fun toppings like sour cream, pulled pork.. Yum!

Buzzfeed also has its share of waffle iron goodies like these All Day Breakfast Burgers, Cinnamon Roll Waffles with Nutella, or Ham and Cheese Waffles, and more.

The best thing about many of these recipe videos is they only have 3 or 4 ingredients that you may already have in your pantry which is great for a last minute meal or appetizer, just type in your ingredients and see what pops up! –Kathy

Brussels sprouts. Whoever thought they would become the IT vegetable from bar menus to bacon and bourbon lathered side dishes.  Hipster? Yes.  But good for you too. They are chock full of Vitamins K and C, as well as iron, fiber and Vitamin A.

There are lots of great ways to prepare brussels sprouts at home from quick sautéed to oven roasted like in my recipe for Cider Bacon Tossed Roasted Brussels Sprouts. I also love them  shaved and raw in a slaw or salad!

You can also separate the “leaves” and give those a quick toss in a hot pan for a d’lish topping for mac & cheese, or grilled pork.

To do this, cut the core of the brussels sprout out with a small paring knife, then you can “peel” all the leaves off easily and then toss in a hot, hot pan with a smidge of olive oil or butter until they are bright green but not too wilted.

Also keep an eye out at your Farmers Market for Brussels on the stalk! –Kathy

Cider Bacon Tossed Roasted Brussels Sprouts
Serves 4 – 6

6 cups trimmed Brussels sprouts, halved if large (about 1 1/2 pounds)
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 strips bacon, cut into thin slices
1 tablespoon brown sugar or honey
2 tablespoons cider vinegar
Lemon zest if desired

Preheat oven to 425°F.

In a large bowl, toss Brussels sprouts with olive oil, salt and pepper. Place on a baking sheet pan and roast until tender, about 30 minutes.

Meanwhile, in a medium skillet, cook bacon until crispy, about 5 minutes. Add brown sugar and vinegar. Increase heat to high and let mixture reduce by half. Take care not to burn.

When the brussels sprouts are done, place them in a large serving bowl or platter, drizzle with the warm bacon mixture, toss together and serve immediately.

Recipe and Photo © Kathy Casey Food Studios.

As you walk the isle of the grocery store these days, there are rows and rows of juices. So, what is the big deal about all this juicy juice? Well it is an easy and d’lish way to get your recommended fruits and vegetables, and not to mention all the vitamins.

So what to do? Got the bucks to buy a bottle? Ok, great.  Or should you buy a home juicer? If you love juice and juicing then yes, go for it; it’s worth the splurge.

What you juice can have a lot of amazing health benefits. Here’s a favorite blend of mine:

We’ll start with beets. In addition to being sweet and oh-so-pretty, they are high in antioxidants and have anti-inflammatory benefits.

Next, I add a little celery for its touch of natural salt, bright flavor, and it’s a natural diuretic.

Then we bring it home with a slice of fresh ginger, apple and a touch of lemon juice. Yum!

Oh and did I mention that this is fantastic as a mixer for a cocktail too! Yes that’s right, the juicing trend is moving into Happy Hour. I have included one of my favorite juice blends below that incorporates hydrating coconut water – excellent as a little juice shot! –Kathy

Beet It
Makes about  2 1/2 cups juice – depending on the juiciness of your produce (about 4 servings)

1 – 2 medium beets
1 large green apple
1 pear
1 cup fresh strawberries, stems removed
3 Tbsp fresh-squeezed lemon juice
1-inch chunk fresh ginger
1/2 cup coconut water

Juice the beet, apple pear and strawberries. Then add the lemon juice and coconut water.

Chill and enjoy!

Recipe and Photo © Kathy Casey Food Studios.

Now that we’re into the New Year, it’s time to get on track with healthy eating and stick to a New Year’s Resolution!

Sometimes with busy schedules lunch gets skipped or something less than healthy gets ordered in. Well consider taking a few hours on the weekend and building some great meals in jars to pack to work.

Just pick up some pint and 1/2 pint canning jars with screw on lids. Then prepare some good-for-you components like quinoa, brown rice, roasted veggies, roasted chicken breast, and some cut up fresh veggies.

Pack these up in jars, but make sure to plan your layers. For instance layer up some quinoa, roasted veggies, chicken – all deliciously topped with some healthy hummus or low-fat Greek yogurt. These will keep refrigerated for up to 3 days and are easy to pack to work.

Try this idea for breakfast-on-the-go, too. Fresh fruits, a little healthy cereal for the crunch factor, and yogurt. Or try cooked oatmeal with diced apples, dried cranberries and some toasted nuts.

Oat Chia Honey Cup
Photo by Kathy Casey Food Studios®.

Check out this great recipe for Make-Ahead Fruit & Yogurt Breakfast Parfaits from Iowa Girl Eats blog using Chobani yogurt (my fave!), gluten-free oats, chia seeds, and fruits. Her post is really inspiring!

Healthy, handmade meals on the go – Yum! –Kathy

From party staples like gooey, cheese fondue to classic French onion or 7-layer fiesta dip, we all have our favorites.

These days dips are getting lighter and healthier. We’re whipping up our favorites not with full fat sour cream and mayo but with Greek yogurt as well as lite sour creams and mayos. Even this party staple can’t escape the better-for-you revolution!

Hummus is all the rage lately – made with protein-rich garbanzo beans. It’s quick-and-easy to make from scratch, but also available in a wide variety of flavors like roasted pepper and sun-dried tomatoes. Cruise the hummus isle these days and you’ll find brilliant beet hummus and emerald green edamame varieties!

Creamy white bean dips are also popular and fall into the better-for-you category, too. It’s tasty paired with bold flavors like in my Tuscan White Bean Dip Layered with Green Olive and Lemon Tapenade.

Cranberry- Orange Holiday Goat Cheese Dip

For a festive dip, whip up a batch of Cranberry- Orange Holiday Goat Cheese Dip. Creamy goat cheese mixed with walnuts and cranberries, and sweetened with citrus and honey. Yum!

Now, we all love our dips with potato and tortilla chips but you can also lighten up your dippables. Try something new, like pita chips and rice crackers, OR go the veggie route with endive leaves, slices of crunchy fennel, or colorful bell pepper.

So whatever the occasion, get out of your DIP RUT, lighten up –and try something new! –Kathy

Tuscan White Bean Dip Layered with Green Olive and Lemon Tapenade
I love to make the tapenade with those brilliant green Castelvetrano olives available at olive bars. If you want to take some extra time and pit them rather than buying pitted jarred olives, it is worth it! I like to serve this dip with pita chips or rustic crackers.

Makes 3 cups, or about 8 to 10 servings

Dip
1 (15-ounce) cans white beans, drained well
2 Tbsp. grated Parmesan cheese (optional)
3 cloves fresh garlic, peeled
pinch of red pepper flakes
1 Tbsp. fresh lemon juice
1 tsp. very finely minced lemon zest
1 tsp. very finely minced fresh rosemary
1/2 tsp. kosher salt
1/4 cup extra-virgin olive oil

Tapenade
1 1/2 cups pitted manzanilla or other green olives, drained
1 Tbsp. minced fresh garlic
1 Tbsp. lemon juice
1 Tbsp. very finely minced lemon zest
2 Tbsp. extra-virgin olive oil or oil from sundried tomatoes
1/4 cup coarsely chopped Italian parsley
1/4 cup finely chopped sundried tomatoes in oil, drained

Garnish: extra-virgin olive oil and fresh rosemary sprig

To make the dip: In a food processor, combine the drained beans, cheese, if using, and garlic, and process for about 1 minute. Scrape down the sides of the bowl and add the pepper flakes, lemon juice and zest, rosemary and salt. With the motor running, add the oil through the feed tube in a slow stream. Process until smooth. Taste for salt and adjust if desired. Store the dip, covered and refrigerated, for up to 3 days.

To make the tapenade: In a food processor, combine the olives, garlic, lemon juice and zest, and oil, and pulse till the ingredients are thoroughly chopped, but still have some coarseness to them. Add the parsley and sundried tomatoes and pulse until just integrated. The tapenade can be stored, covered and refrigerated, for up to 1 week.

To serve: Put the dip in a pretty bowl, smooth out the surface, then layer the tapenade on top. Drizzle with a tiny bit of olive oil, and garnish with the rosemary.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Cranberry- Orange Holiday Goat Cheese Dip
Serve this dip with leaves of Belgian endive, apple slices, celery, and crostini or rustic crackers.

Makes about 3 1/2 cups

3 ounces fresh goat cheese (chèvre), softened
2 packages (8 ounces each) cream cheese, softened
1/2 cup fresh-squeezed Sunkist tangerine or orange juice
1 tablespoon orange zest
2 tablespoons honey
1/2 cup finely chopped dried cranberries (or dried cherries chopped fine )
1/2 cup finely chopped toasted walnuts or hazelnuts
1/2 teaspoon salt

In a mixer with a paddle attachment, cream the goat cheese and cream cheese together until smooth. Add the juice, zest and honey, and mix until smooth. Add the remaining ingredients and mix until incorporated. The dip will keep refrigerated for up to 1 week.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

I just love this time of year. Everything is sparkly, the lights twinkling in the trees, and of course, candy canes!

Those wonderful, seasonal peppermint treats that hang from trees, peak out of stockings and garnish your holiday latte. The holidays just wouldn’t be complete without them. They are also an ingredient in many of my favorite holiday goodies!

Peppermint and chocolate, what a great pair! Try my recipe for individual little Peppermint Chocolate Fudge Cakes – baked in muffin tins then drizzled with chocolate and sprinkled with crushed candy canes. They make a great little something to “take” or gift.

Need a holiday cupcake idea? Whip crushed candy canes into your favorite frosting recipe and crown with a mini candy cane. D’lish and oh so festive!

Photo by Kathy Casey Liquid Kitchen®.

For a more spirited idea, try making candy cane-infused vodka! Just combine 1 1/2 cup of vodka plus 8 – 10 starlight peppermints or 6 mini candy canes in a jar with a tight fitting lid. Shake a couple of times a day until dissolved. Enjoy it in your cocoa or frozen as a shot.

Here’s to some holiday cheers with candy cane! -Kathy

Peppermint Chocolate Fudge Cakes
These are the perfect little something for after a big holiday dinner or for a party take-along.

Makes 12 cakes

Cupcakes
3 ounces unsweetened baking chocolate
1 1/2 sticks salted butter
3 large eggs
1 1/2 cups sugar
6 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon peppermint extract
1 1/2 teaspoons vanilla extract

Topping
2 ounces dark chocolate chips
2 ounces white chocolate chips + 1/2 teaspoon vegetable oil
6 peppermint hard candies, crushed

Preheat an oven to 400 degrees F. Pan-spray nonstick standard size cupcake/muffin pan(s) —you will be making 12 cakes. (If any muffin cups are left empty, fill them halfway with water before baking cakes.)

In a bowl over simmering water, melt the unsweetened chocolate and butter together.

Meanwhile, with a whisk or electric mixer, in a large bowl mix the remaining cupcake ingredients together until glossy. Add the melted chocolate-butter mixture and beat again until glossy and smooth.

Divide the batter evenly into the 12 muffin cups. (Liners are not needed.)

Bake cakes for 15 to 16 minutes or until slightly puffy. Remove from the oven and let cool completely. Run a knife around the sides to release cakes.

To decorate: Lay cakes out on a platter. Place each of the chocolate chips in small glass ramekins or very small microwave safe containers; add the vegetable oil to the white chocolate; and individually microwave for 10 second intervals (stirring in between) until just melted. Be careful not to overcook the chocolate. Immediately drizzle/decorate the tops of the cakes with the chocolates and then sprinkle with the crushed hard candies.

Cakes will keep covered at room temperature for up to 3 to 4 days.

Recipe by Kathy Casey Food Studios®.