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Chef Diana Andrews

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Category: Health & Diet

Culture & Tradition, Health & Diet, RecipesLeave a comment
Glorious Grain - Between the Tines

Grain, Grain, (Don’t) Go Away!!!

January 13, 2011May 31, 2015 dianaandrews

Now that we’ve spent a little quality time together discussing general food-related topics, I can begin to move this blog towards some of the core ideas I originally had in mind. The real “food-for-thought” behind this blog is to get … Continue reading Grain, Grain, (Don’t) Go Away!!!

Culture & Tradition, Health & Diet, Reviews & OpinionsLeave a comment
Worth Their Salt - Between the Tines

Ain’t No Mountain (of Salt) High Enough!!!

January 4, 2011May 31, 2015 dianaandrews

I have something to confess. I’ve been having a love affair with salt for some time. I can no longer keep it secret. I’ve come clean, and all my friends know about it. Some say it’s a momentary infatuation. That … Continue reading Ain’t No Mountain (of Salt) High Enough!!!

Health & Diet, HolidaysLeave a comment
Between the Tines - Olive - New Years Reservations - Resolutions

New Years’ Reservations…I Mean Resolutions

December 27, 2010May 31, 2015 dianaandrews

How tough is this? No, not making reservations, making resolutions. How many people will make resolutions (and have reservations) about beginning to lose weight, or simply eating healthier? Warning: the two resolutions may not be the same! Losing weight is … Continue reading New Years’ Reservations…I Mean Resolutions

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Chef DA Instagram

Shoutout to my friends @coolina_usa and @themysteriouschef_ !! 🔪❤️
A #beautiful #sunflower in our #garden, just before the #birds destroyed it! #sun #flower #gardening #summer @gardenfolkllc
A Rubbed Kale Salad with Peaches and slivered Snap Peas — wonderful! The #kale and #snappeas are fresh from the garden; the #peaches are fresh from @thepeachtruck
A healthier alternative! Spicy chicken wings hot off the grill using only 5 ingredients: Granulated garlic, cayenne, crushed peppercorns, salt, and sumac. Rub the wings, let marinate refrigerated overnight, then grill on medium heat until cooked and crisped. Delicious enough to serve alone or with a crisp, lightly dressed blue cheese slaw.
Bathe your greens with a healthy pinch of beautiful Oryx Desert Salt to perk them up before draining, lightly dressing, and serving.
First garlic harvested. Now drying in my basement; no vampire is safe.
Something great for the grill this weekend: bone-in #pork loin chops! Served with sweet #plaintains and a tart #kale #salad from the #garden
Hasselback Butternut Squash with Sage & Walnuts. Another food to add to the list of ‘All Things Hasselback.’
First harvest of the season. Sugar snaps!
Sometimes, there’s only one knife that can get the job done. Thank you, Coolina!
The sensual artichoke. These beauties will be steamed and served with a simple garlic-chipotle aioli.
The joy of a simple tray of Eggplant Parmigiana. The eggplant was oven-baked with no breading, then layered in the pan with just a bit of #sauce #mozzarella #parmegiana and #basil
All roads lead to Roma…Roma tomatoes, that is. So simply prepared! Quartered, 200 degree oven, 4 hours. A pinch of smoked salt is all that was added at the end.
Chef Tip: Shrimp 🍤🦐 from @wegmans
Who says you can’t grill tofu? Vegetarian/vegan kebabs starring tofu that’s been marinated overnight and grilled. Wow! What flavor!

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