You can’t beet this garden to bowl salad
Another great homegrown salad of romaine, kale, baby carrots & beets from the Putzel Kitchen garden.
Romaine Quinoa Salad
I love leftovers for lunch. It beats a sub sandwich any day of the week. Today a I filled my plate with fresh picked, organic, home grown Romaine lettuce from my garden. I topped it...
Mac ‘N Cheese that is Green & Gouda
Think out of the ice box and combine leftovers to make a mac ‘n cheese that is genuinely “gouda.” Don’t get stuck in a rut…macaroni can be so much more than the orange stuff that...
watermelon: perfect for anything
Watermelon is the quintessential refreshing summer fruit. As it may be obvious in the name, watermelon is 91% water, and therefore an excellent source for staying hydrated on a hot day. Whether it’s carved,...
It’s all in the presentation
Sometimes the simplest things are the best. Try layering slices of tomatoes and cucumbers on a platter. Here we finished it with salt, pepper, basil chiffonade, olive oil and balsamic vinegar. This easy salad...
Stars In The Kitchen
It was a fun day of cooking for 2nd & 4th grade students with both Chef Julie from Kids Cook To Care and Chef Nicole of Putzel Kitchen. These junior chefs mixed up an Eggless...
Fire Up the Grill for Steak Night
The forecast calls for a beautiful weekend, so get ready to fire up the grill for steak night! The reverse sear method is the best way to cook your steak to perfection. Finish it...
Quick Aromatic Chicken on the Grill
I ran into my friend Heather at the store and she asked what I was making for dinner. You asked and you shall receive. Here is a short cooking demo on tonight’s chicken dish:...
Passover is the weekend…Here’s how to prepare a brisket
Miso Glazed Cod with Broccolini
I decided to get a little saucy and prepared Miso Glazed Cod with roasted Broccolini & Brussels Sprouts (quartered) on a splash of Carrot Ginger Dressing. (note: roast the bloc & sprouts at 400 degrees F for...
