There is an organic strawberry farm in Nashville called The Green Door Gourmet. Every Wednesday night in the spring they invite the community to come and pick the sweetest organic strawberries. The strawberries steal the spotlight in this recipe. You will not find an easier, fail-proof dessert! Any berry combination
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It's Spring! This is probably the most delicious and requested recipes in my repertoire. I usually make a double batch and freeze half for the days when I am in a pinch for time, but want to make sure my family has a healthy, delicious dinner. By August, I will
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Steak Frites is a French bistro classic, and a special treat at the Mason household. It has only been in the last several years that we have slowly included grass-fed, grass-finished meat back into our diets. After Charlie’s cancer and reading The China Study, fruits and vegetables remain my ingredients
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Apples are a miracle food and your grandmother’s old saying, “an apple a day keeps the doctor away,” is sage advice! They are loaded with phytonutrients, antioxidants, and fiber to promote optimal health. Studies have found that apples reduce inflammation in our bodies and cortisol levels in our brain. Apples
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This Summer, I was gifted with the chance to spend a couple of days in Bordeaux, France with the well-known French chef and cookbook author, Mimi Thorisson. The moment I stepped through the doors of 1, rue de Loudenne, I received a first-hand lesson on how to live soulfully, French
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For me, living soulfully happens most often in my kitchen and sitting around my wide-planked, extra large dining room table. I am happiest tied in an apron, a recipe stirring the imagination, a colorful pastiche of fresh vegetables and herbes at arm's reach, maybe a roasted chicken in the oven
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I have just finished reading Dr. Mark Hyman's, (the Director of the Cleveland Clinic's Center for Functional Medicine), best-selling book, "FOOD, What the Heck Should I eat?" Like me, he believes food plays a powerful role in not only healing our body, but is our best chance for lifelong (aiming
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I am the head chef at a little family restaurant called Chez Mason. Most nights I plate for eight, six of my guests being under the age of 15. The menu is seasonal with a Mediterranean flair. Broccoli, salmon and blueberries are on regular rotation. House rules: No TV or cell
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I am standing here barefoot in my kitchen, wooden spoon in hand, a medley of carrots, leeks and celery simmering in olive oil perfumed in oregano, preparing a vegetable soup "absolution" for a most marvelous and decadent Thanksgiving weekend!
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It comes as no secret to those who know me that I love all things French! So, today I am going to share three "French treats" that give me beaucoup de soul-joy! This summer while visiting friends in France, I had a ham and cheese sandwich that I am still dreaming
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