January 12, 2011

What a difference a week makes. I had to hold the phone away from my ear for the first five minutes of my coaching call with Mary Lynn; as she laughing, screaming and shouting, “I couldn't believe it!” extolling the virtues of cauliflower.


Yep. That oft-maligned

When I pushed her on this point, she shared a food story: This summer, the family gathered blackberries. Mary Lynn made crisp after crisp (using our recipe for

As for Mary Lynn’s recipe homework, here are her five new recipes for the week:
- Pumpkin Soup (she has frozen pumpkin in her fridge from the fall)
- Kale Chips
- Honey Roasted Root Vegetables (pictured at right)
- Edamame Succotash
- Minestrone Soup. (I like to stir-in fresh basil pesto at the end, made with walnuts and pine nuts).

Feel free to share recipes if you’ve got some good ones; Mary Lynn loves to research recipes and improvise her own.

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