I wrote The Beginner’s Guide to Juice Making for Food52. Check it out! 

Whether you received a juicer over the holidays, are in the midst of a New Year’s resolution kick, or simply want to get more fresh fruits and vegetables in your diet (who doesn’t?), you may be curious about juicing…click here to read the full article and get the recipes.


Photography by Elizabeth Cecil


We felt pressure this weekend to pack in as many last minute summer festivities as possible (just put out the s’mores fire!) while prepping for the start of a new school year tomorrow. I wonder how long this winter is right around the corner better go swimming again!! feeling is going to last. Today’s epic back to school grocery trip made me realize how the new fall schedule means a lot of eating on the go. In a perfect world, I’d always have a bowl of this Farro Kale Salad in the fridge to pick at. Samples of it were passed out at the farmer’s market a few weeks ago and everyone around me was oohing and awing. So delicious.

Farro Kale Salad 
From Kale, Glorious Kale by Catherine Walthers

5-6 cups kale leaves, stripped off of stalks and torn or chopped into small pieces (1 small bunch)
1 tablespoon olive oil
1/2 small red onion, minced (or in my case sliced thin)
1 cup of farro
3 tablespoons fresh dill, chopped
1/2 cup fresh parsley leaves, finely chopped
1/2 cup pomegranate seeds, 1 tart apple, diced, or 1/2 cup dried cherries or cranberries (or any combination)
4 ounces feta cheese

2 tablespoons fresh lemon juice
3 tablespoons olive oil
Salt and pepper

1. Wash and spin dry the kale. Chop into small pieces. Add to a large bowl, lightly salt and drizzle with 1 tablespoon of oil. Vigorously toss and massage the salt and oil into the kale until well coated.

2. Place farro in a large saucepan and cover with 2 quarts of salted water. Bring to a boil, reduce heat and simmer, uncovered, for about 25 to 30 minutes. Farro has a similar texture to barley when cooked, and has a nice toothy texture. Drain well, and combine with the kale. Let cool completely, stirring occasionally.

3. Chop the onion, dill and parsley, and add to the kale and farro along with the pomegranate seeds, and apple or dried fruit, if using.

4. Add the lemon juice, olive oil, salt and pepper and gently toss. Place in a serving bowl or platter and top with the feta cheese.


I have a bag of keys, a bottle of champagne, and a folder of paperwork sitting next to me. This morning we closed on our house. We signed the papers on the first day of spring and our little cottage sits on Summer Street – all good signs. It is the happiest little house you have ever seen. Full of light, quirky details, and a very grateful family of four.
















Fresh little starts of popping up all over the place. Spring should be the start of a new year – leaving every mitten and dark afternoon in the dust. This includes fresh new food too. March’s issue of Bon Appetit shares three new ways to use chickpeas. I will probably try all three at some point but started with this delicious spin on humus.


Chickpea-Yogurt Dip with Pomegranate & Mint
from Bon Appetit March 2013

1 small garlic clove
2 15-ounce cans chickpeas, rinsed
1/2 cup plain whole milk or 2% Greek yogurt
2 tablespoons olive oil
2 teaspoons Sherry vinegar
pinch ground cumin
salt and pepper
pomegranate seeds or juice
mint, coarsely chopped


Put everything besides pomegranate and mint in a food processor and blend. I let mine go for a couple minutes to make a fine and fluffy dip but do it however you like.

When ready to eat, drizzle with fresh pomegranate seeds or juice and sprinkle with chopped mint.


It’s odd to have the weather spike into the 50s today as our house is covered with garland, stockings, and a pine needles. Because of our move some of the Christmas decorations are buried away but I’m happy to just have a few classics around. I think my excitement is contagious because Dylan is loving all the holiday goodies. We checked out a few Christmas books from the library, are talking about what to write in Santa’s letter, and have started his advent calendar.

As a fun project (which doubles as a sweet keepsake) we made some super simple salt dough hand and footprint ornaments last week. Who doesn’t like squishing their little fingers and toes into gooey dough? And because the whole family has been suffering from a general lack of sleep due to new found night frights I wanted to toast with a special drink, this Grapefruit-Ginger Juice with Pomegranate Ice, under the tree. To sleep!


Winter’s lack of fresh produce is sometimes depressing but citrus is delicious this time of year. I wanted something raw, tart, and soothing. This is full of goodness and would be especially festive topped with prosecco in place of seltzer.

Grapefruit-Ginger Juice with Pomegranate Ice
makes 4 small cups

2 large grapefruits, juiced
2 limes, juiced
1 cup water (plus more for ice)
3 tablespoons honey
3 tablespoons fresh ginger root, peeled and sliced into thin strips
seltzer water (or Prosecco)
seeds from 1 pomegranate

1. Sprinkle pomegranate seeds in an empty ice cube tray and carefully fill with water. Place in freezer to freeze.

2. In a small saucepan, heat water, honey, and ginger root to a simmer. Let simmer for 5 minutes. Place in the freezer to cool.

3. Meanwhile, strain grapefruit and lime juices into a large pitcher to remove pulp and seeds. Mix. Strain in honey-ginger water, removing the ginger slices, and mix again.

4. Place an ice cube in each glass, pour over juice and top with a splash of seltzer (or Prosecco!).


Salt Dough Hand & Footprint Ornaments:
makes 2 ornaments

1 cup flour
1 cup salt
1/2 cup warm water

1. Pre-heat oven to 300 F. Mix flour and salt together. Pour in water and combine.

2. Knead to form a soft dough and to allow salt to break down.

3. Form into two balls and roll out then print. Poke small holes in the top to loop with string.

4. Bake at 300, on a parchment lined baking sheet, for 2 hours. Let cool then paint with your favorite color.