Katherine | Katherine Martinelli

Taco Salad with Skinny Chipotle Ranch Dressing + a Skinny Blog Hop

July 13, 2012July 13, 201255 Comments

I wasn’t sure whether to call this a Southwestern salad, a taco salad, a tortilla salad, or some combination of the three – a Southwestern taco tortilla salad? Whatever you want to call it, it is dee-licious. The tortilla bowl is optional, but who doesn’t love a good tortilla bowl? There’s something fun and playful about getting to the end of your meal and eating your bowl. They’re super easy to make and don’t require any special equipment (of course they sell tortilla bowl makers, but why?!).

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Guest Post: Strawberry Mint Corn Bread from Cafe Terra

July 10, 2012July 10, 201212 Comments

Today I have a wonderful treat for you: A guest post from one of my favorite blogs, Cafe Terra Blog. By day Terra is a food safety auditor who travels around the country checking up on kitchens from high end restaurants to jails. She has an amazing resource on her blog called the Food Safety Corner, where you can ask her any nagging questions you have, like at what temperature butter should be stored. And, of course, there’s also the amazing food on Terra’s blog. Watermelon Lime Sorbet, Gluten Free Ice Cream Sandwiches, Lime Posset with Strawberry Gelee – I swear every one of her recipes is better than the last! Today she’s sharing an inspiring recipe that I can’t wait to try. I’ll let Terra take it from here:

Hi everybody my name is Terra from CafeTerraBlog, a site where there is a recipe for everyone! I enjoy creating new recipes, and sharing old family favorites. If you have not had a chance to stop by my site, please come on over and say hi! When I was trying to decide what to make, I was inspired by a visit to a local farmers market. Who doesn’t like fresh AND local treats, right?

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Tomato, Mozzarella, Basil, and Spinach Frittata and an Egg Blog Hop

July 6, 2012July 6, 201239 Comments

Tomato, mozzarella, and basil comprises one of my all-time favorite flavor combinations. It always makes for a reliable panini, is perfect served on its own as an appetizer, and is fun to play around with (as in here, here, and here). Combine this with the fact that I’ve been obsessed with my new cast iron pan (as evidenced here and here) and it was only a matter of time before this frittata came about. Of course, one of the things I so adore about frittatas, like omelets, is their versatility so really and truly you can put anything you have on hand into this baked egg breakfast. Here I’ve added fresh spinach for nutrition and flavor!

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Roasted (or Grilled!) Asparagus for #SundaySupper

July 1, 2012July 1, 201254 Comments

With Independence day on Wednesday, this week’s Sunday Supper is appropriately themed “4th of July cookout fun! Could be favorite foods on the grill, salads or desserts.” While my cheese-stuffed burgers would make the perfect entree, I could easily eat an entire platter of roasted asparagus and by just as happy. As I’ve said time and again, roasting is one of my favorite methods for cooking vegetables as it brings out beautiful flavor in them. As usual, I prefer simplicity: just some olive oil, lemon juice, salt, and pepper. Once they’re done, sprinkle on some freshly grated parmesan and you have yourself an incredible side for just about any meal. I usually roast them, but they are beautiful on the grill as well and make an awesome addition to any barbecue.

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My TEDx Talk and a Family Recipe Blog Hop

June 29, 2012February 12, 201729 Comments

Today’s post is all about one of my favorite food topics: family recipes. I recently had the honor of giving a talk at TEDxBGU at Ben Gurion University in Israel. The overarching theme of the event was communication, and I was one of nine speakers who touched on a diverse array of topics from contact improvisation to social media and revolutions, and from a sex therapist speaking about communication in relationships to a documentary filmmaker talking about a mostly deaf Bedouin community in Israel (watch all the videos from TEDxBGU here).

For me, linking food with communication was easy – as far as I’m concerned food IS communication. To quote myself, from the introduction of my talk: “I believe deeply that food itself is a form of communication. Sure, it fulfills a basic human need, but it also does much more than that. Each recipe tells a story, and the way that recipes are passed down and popularized speaks volumes about our culture and the time.”

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Guest Post: Collard Slaw from Everyday Maven

June 27, 2012June 26, 201217 Comments

I have a special treat for you today! This gorgeous collard slaw is care of Alyssa from Everyday Maven. If you haven’t checked out her beautiful blog, head over there right now. Alyssa’s focus is on healthy recipes (in particular Weight Watchers-friendly) that are also delicious, and she absolutely succeeds. Her dishes are always fresh, light, and absolutely tempting. Alyssa, take it away:

Hi Everyone!Â You may remember me from a couple of weeks ago when Katherine graciously guest posted on my blogÂ Everyday Maven. She shared her deliciously simple and elegantÂ Zucchini, Ricotta and Mint Appetizers.Â If you missed them, you must go check it out ASAP.

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American Rice Salad for World on a Plate + Vintage Cookbook Love

June 24, 2012June 23, 201221 Comments

I adore cookbooks and have a particular affinity for vintage editions. I love the insight that you get into a time and place from its recipes, the similarities and differences between now and then, the foods and ingredients that were in vogue. I recently discovered an absolute treasure trove: the Library of Congress digital collection of American Church, Club and Community Cookbooks from the late 19th and early 20th century. Dozens of cookbooks from organizations around the country are available in full and online for your reading pleasure – you can even download them for free onto your tablet!

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Portobello Mushroom Stacks and a Mushroom Blog Hop

June 22, 2012June 21, 201232 Comments

If you are looking for a simple, vegetarian, weeknight meal that celebrates the bounty of summer, then look no further. These gluten free Portobello Mushroom Stacks (I almost called them Neopolitan Stacks – what do you think?) are a more elegant, slightly deconstructed, veggie-packed take on eggplant parmesan, minus the eggplant. If I remember correctly (it’s all getting a little fuzzy…) the vegetarian option at my wedding was something similar, and I love the idea of just throwing together a bunch of vegetables, tomato sauce, and fresh mozzarella for dinner. While it’s quick enough for a weeknight, I think it’s also pretty enough for entertaining. It’s also filling enough that even meat eaters shouldn’t complain too much.

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Yoga and Flavored Water for a Move in Progress

June 21, 201216 Comments

Today I have something exciting and a little different for you. A guest post by one of my very best friends and all time favorite yoga teachers, Alex Phelan, with some correlating recipe inspiration from me. Alex and I first met over 10 years ago when we studied abroad together in India, sharing a room, a host mother, and lots of adventures. Since then she’s returned to India to live and now, back in New York, is one of the most talented yoga teachers I have ever encountered. I’m no yogi, but I do try to practice at least once a week and I’ve had my fair share of yoga instructors over the years. I’m not joking when I say that Alex is my all time favorite teacher, and not just because we’re friends. Rather than giving vague instructions, Alex is able to explain things in a way that makes sense, and her soft touch is enough to put any askew muscles in the right place.

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Bulgur Salad with Pomegranate Molasses

June 19, 2012October 30, 201218 Comments

Nearly two months later, I still can’t stop thinking about our trip to Istanbul. The flavors have seeped into my repertoire, influencing how I approach ingredients and combinations. This simple bulgur salad with pomegranate molasses quickly transports me back to the enchanting city on the Bosphorus, where my husband and I took a Turkish cooking class with Selin Rozanes through her company Turkish Flavours. Check out the article I wrote about it here, and another related one hereÂ (both have recipes!).

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