Author Archives: Kelly Kaeding

Swiss Pears

By Kelly Kaeding | Published: February 6, 2016

A super simple and refreshing appetizer. Sliced ripe pear with slices of Emmentaler or Jarlsberg or other Swiss cheese.

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Salmon Burgers

By Kelly Kaeding | Published: February 6, 2016

Our new family favorite – decidedly kid-friendly. Two 6 ounce wild salmon fillets (or 1- 14 ¾ ounce can of wild salmon or 2 small cans) 1 T mustard (Dijon or stone brown) 1 T mayonnaise 1 T lemon juice ½ t grated lemon zest 2 scallions, chopped ½ t sea salt 1 egg ½ […]

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Celebrate the Year of the Ram 2015 with Us

By Kelly Kaeding | Published: February 12, 2015

February 19 marks the beginning of the Chinese New Year. Join us in celebration of the Year of the Ram! Meet the wonderful practitioners at the Vermont Center for Acupuncture and Wellness and envision a healthier 2015. Vermont Center for Acupuncture & Wellness at 161 North Street in Burlington 4:00-7:00 Friday, February 20, 2015 Friends […]

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Simple Steamed Broccoli

By Kelly Kaeding | Published: February 12, 2015

I made this all the time. It is so quick, yummy, and healthy. This and the Sautéed Garlicky Kale are by far the most common veggie dishes served at my house, followed closely by my Cabbage Slaw. Broccoli crown Olive oil Sea salt Set up steamer basket over water and turn on stove to medium. […]

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Sauteed Garlicky Kale

By Kelly Kaeding | Published: February 9, 2015

I love using lacinato kale – the dark green dinosaur kale. Kale is my favorite vegetable, and this is my most used recipe of all times. Kale, one bunch, washed, pulled off the stem,  chopped – let sit 5 minutes or so. 2-3 cloves garlic, minced 1 T olive oil 1/2 t sea salt Heat […]

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Rutabaga & Sweet Potato Gratin

By Kelly Kaeding | Published: February 9, 2015

This is a great alternative to dairy-laden gratins. I use stock instead of the usual cream for the liquid. I like to use a little aged cheese, such as Gruyere or Parmesan, but this recipe is also great without. It was a huge hit with my family! 2 cups onions, sliced 2 sweet potatoes, peeled, […]

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Crispy Kale Chips

By Kelly Kaeding | Published: February 9, 2015

This is my son’s favorite way to eat kale. I made this the other day along with Roasted Chicken Legs and Sweet Potatoes Sticks and it made for a very efficient meal! Kale, any kind, a half a bunch. Sea salt Olive oil Chop kale. Let it sit for 5 or more minutes. After the […]

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Roasted Sweet Potato Sticks

By Kelly Kaeding | Published: February 9, 2015

1-2 large sweet potatoes olive oil sea salt Preheat oven to 425 degrees. Cut the sweet potatoes to make long sticks about ¾ inch wide. Place on baking sheet and drizzle lightly with oil. Sprinkle the sticks with sea salt and toss gently. Bake on 425 for 45 minutes, turning once about 25 minutes in. […]

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Roasted Brussels Sprouts & Chicken

By Kelly Kaeding | Published: February 9, 2015

You gotta love the one pan dinner recipes. This is not only quick and healthy, but I think these are the best Brussel sprouts ever! The lemon and the crispiness bring it home. 1 pound Brussels sprouts, trimmed and halved 4 small shallots, quartered 1 lemon, sliced 3 tablespoons olive oil ¾ teaspoon salt ½ […]

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Roasted Chicken Legs

By Kelly Kaeding | Published: February 9, 2015

Chicken legs or thighs Olive oil Sea salt Preheat oven to 425 degrees (high temperature ensures optimal crispiness). Lightly brush chicken legs with olive oil. Sprinkle with sea salt. Bake at 425 for 45 minutes (whole leg) or 35 minutes (thigh only). When cooking is complete, meat thermometer should read 160-170.    

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