Christina and Erin
Katherine Taylor Grofic
Harrison's Fresh + Local
Local Food Journey
Naomi Elle Schwartz
All Posts by Kristin Camplese
Celebrate National Ice Cream Month and July’‘s sweet berries with this easy blueberry ice cream!
Continue Reading: Blueberry Ice Cream
Posted by Kristin Camplese on 07/24, 2012 at 02:08 PM
A chocolate cake that’s healthy, too? You got it.
Continue Reading: Chocolate Zucchini Cake
Posted by Kristin Camplese on 06/28, 2012 at 08:05 PM
Making soup is one of my greatest pleasures. After you know the basic models and processes, you can do just about anything and use up just about anything. Plus, it is obviously about the best comfort food you can find.
Continue Reading: Corn and Zucchini Bisque
Posted by Kristin Camplese on 06/18, 2012 at 08:00 AM
There are certain recipes that have nearly cult followings online, and the Zuni Cafe Roast Chicken and Bread Salad is one of them. I’ve never had it in person, but have heard so many people rave about it that I decided to put my own spin on it.
Continue Reading: Grilled Chicken Bread Salad with Asparagus and Fennel
Posted by Kristin Camplese on 06/05, 2012 at 08:00 AM
I wanted to do something slightly more savory with my recent bunch of rhubarb, which is tough because it is very tart and needs some sugar. I settled on the idea of something “applesaucey” and it was a hit with our grilled pork. It would be great with some strawberries added in (if you like the strawberry-rhubarb combo and are willing to part with your strawberries—but I’m not there yet.)
Continue Reading: Rhubarb Applesauce
Posted by Kristin Camplese on 05/30, 2012 at 08:00 AM
One of the best things about belonging to your local Community Supported Agriculture farm (CSA) is how quickly the season gears up — and how big your box of veggies gets. It starts small with bunches of asparagus, spinach, and rhubarb. And radishes, how I love the radishes — they are eaten the minute they get in the house.
You start to plan meals based on what needs to be used, rather than what you are in the mood for. But I find that it allows you to become much more creative in the kitchen — matching what you have with what sounds good. This dish is a perfect example.
Continue Reading: Spring Pasta Salad with Asparagus, Spinach, and Mint
Posted by Kristin Camplese on 04/27, 2012 at 07:55 AM
Curries fall into the category of totally flexible and easy and cheap weeknight meals. Lentils (or in this case, garbanzos) or Tofu are perfect for vegetarian options — but any kind of meat or seafood protein works equally well. Vegetables can be anything that you have on hand, provided that you have a nice amount of ginger and garlic. If you don’t have coconut milk and Thai curry paste (which take you in the Thai Curry direction), you can go the Indian Curry route and use a good quality Indian/Madras curry powder and garam masala with some broth or water. Serve it over rice if you like — or without rice and thick like a stew, or thinned out as a soup.
Continue Reading: Green Coconut Curry with Chick Peas
Posted by Kristin Camplese on 04/25, 2012 at 12:06 PM
Good risotto is one of those things that is nearly impossible to get at a restaurant. Certainly, there are places that do it well. But if I order it, I am usually disappointed nine times out of ten. It just doesn’t lend itself well to advance prep and requires lots of stirring while cooking. And you would think that would make it family unfriendly — but I find it to be the exact opposite. It is a quick and simple meal (wonderful for a vegetarian night, too) that can be done in under an hour. And the actual cooking part really only takes about 30 minutes.
Continue Reading: Leek and Porcini Risotto
Posted by Kristin Camplese on 03/05, 2012 at 11:14 AM
Here is a delicious winter recipe that we ate all the time growing up, and I have just updated it a bit. It’s a great casserole for a big group, kids love it, and it makes a great drop off dinner for your friend or neighbor who just had a baby.
Continue Reading: Muenster Chicken with Mushrooms
Posted by Kristin Camplese on 02/15, 2012 at 09:56 AM
I love the challenge of taking very disparate items and somehow bringing them together into a coherent dish. Certainly some of the dishes turn out a lot better than others, but it is always a fun experiment. In this case, I had new potatoes, garlic scapes (the green flower shoot from the garlic), green onions, parsley, and lots of eggs. I settled on a “hash” sort of thing and I was not disappointed. I love putting a slight twist on a very traditional approach and it was a delicious vegetarian entree. I served it with sauteed snow peas and a nice glass of Sauvignon Blanc.
Continue Reading: Curried Chick Pea and Red Potato Hash
Posted by Kristin Camplese on 01/20, 2012 at 10:29 AM
‘Tis the season to indulge! Enjoy favorite holiday cookies from Local Food Journey contributors this week and next. And feel free to share your own recipes in the comment section below.
First up: Rum Balls from Kristin Camplese of Cuizoo.
Continue Reading: December Cookies: Rum Balls
Posted by Kristin Camplese on 12/15, 2011 at 03:30 PM
Continue reading to see Kristin’s recipe for Orange Marsala Cranberry Sauce.
Continue Reading: Orange Marsala Cranberry Sauce
Posted by Kristin Camplese on 12/05, 2011 at 05:28 PM
Looking for a tasty way to use those Thanksgiving turkey leftovers? This dish takes a savory, rosemary-infused Belgian Waffle and tops it with turkey stewed in marsala-laced and butter-rich gravy.
Continue Reading: Turkey with Marsala Gravy over Rosemary Belgian Waffles
Posted by Kristin Camplese on 11/25, 2011 at 09:00 AM
With two hungry children, I am always trying to find healthful snacks that the kids perceive to be treats. A piece of fruit may be healthy, but every once in a while kids (and grown-ups alike) crave something more substantial. In our house, anything freshly baked is usually a winner. This recipe qualifies as both delicious and healthy—with whole wheat flour, butternut squash puree, fresh apples, and not too much sugar. It’s your choice whether you call it breakfast, a snack, or dessert.
Continue Reading: Butternut Squash and Apple Muffins with Pumpkin Seed Streusel
Posted by Kristin Camplese on 10/20, 2011 at 07:00 AM
Tomatoes of all shapes and colors are still in abundance at the local markets. Pick up a box and let us know how you use them! Share your recipe by August 31st for your chance to win a $25 gift Elk Creek Cafe + Aleworks in Millheim.
Continue reading for one of Kristin’s favorite simple late summer recipes.
Continue Reading: Garlicky Bread Salad with Heirloom Tomatoes and Sweet Corn
Posted by Kristin Camplese on 08/25, 2011 at 03:22 PM
Please welcome Kristin Camplese who will stop by occasionally to share recipes from her popular food blog, Cuizoo.com!
My family and I recently pledged to eat local sweet corn for the last 30 days of summer vacation. It is not a hard task given how delicious it is. And while most nights we could eat it simply slathered with butter and salt, this recipe is one of our favorites. It is really a meal in itself as it combines rich seasonings, garlicky mayonnaise, and lots of cheese. Finish with a sprinkling of cilantro and a
squeeze of lime juice, and you will be licking your fingers and buying another dozen ears for tomorrow.
Continue Reading: Grilled Mexican Corn
Posted by Kristin Camplese on 08/10, 2011 at 01:06 PM
Page 1 of 1 pages
Support Provided By
- Recipe: Zucchini Tian makes a perfect meatless late summer meal
- Recipe: Zucchini Egg Bake a tasty solution to too many zucchinis
- Recipe: It’s still blueberry time! Giving blueberries a chance to shine on the grill
- (See All Recipes)
Food Stories from NPR
August 29, 2014
There's no such thing as plain vanilla — at least if you're talking about beans from the vanilla orchid. Whether they're from Tahiti or Madagascar, vanilla can be creamy, spicy or even floral.
August 29, 2014
The top source of vanilla beans sends its fragrant crop abroad for processing into extract. Now a former Peace Corps volunteer aims to boost Madagascar's economy by building a bean-to-bottle business.
August 28, 2014
One in 10 packaged foods still contains trans fats, according to a new study. The problematic oils give foods a rich taste and texture and extend shelf life, but have been linked to heart disease.
Support WPSU. Shop Amazon.
We rely upon your support to help provide our community with quality public media. WPSU will receive revenue shares when you make purchases from Amazon through links on our website. There is no extra cost to you.