I love it when I see an intriguing recipe and I have everything for it on hand! When the latest email from Oldways landed in my inbox last week with the subject line “Fruit can be savory, too” I was hooked. I clicked on the link and saw the recipe for the Sorghum & Blues Salad and I said “I must make this.”
My latest On Nutrition column in The Seattle Times, “Coconut oil: It’s really not that good for you,” is my attempt to set the record straight on whether we should be eating coconut oil with abandon (hint: we shouldn’t). As a result, I received a number of questions via email regarding my suggestion in that column to use olive oil as a primary cooking fat.
I blogged about my recipe for rustic gazpacho when I first adopted it into my repertoire back in 2014. Much like ratatouille (more on this soon), it inexplicably fell out of favor after a few intense years. How fortuitous that I was re-inspired to make this fresh, lovely, easy soup as I was flipping through Nancy Harmon Jenkins “Virgin Territory: Exploring the World of Olive Oil” before giving a talk on the Mediterranean diet.