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Swiss Chard Lasagne with Bechemel and Hazelnuts

Yes, it’s the first month in a new year and yes you're looking at a gooey, cheesy, packed with carbs plate of Swiss Chard Lasagne. Yes, I’ve noticed my fellow bloggers and their admirable resolutions concerning food. No grains. No dairy. No this. No that. Yes, I’m supposed to be embracing the latest foodie fads by guzzling green smoothies or chomping the new kale salad (whatever it may be). But frankly, there's nothing like a good plate of lasagne to ring in a new year. It might just be the perfect comfort food. But screw it up, and we're talking mushy noodles, soupy sauce, and congealed cheese. Read More

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About Greg

I started my blog on a whim. I was looking for a creative challenge, which may sound odd because I spent 20 years as an entertainment industry photographer. I’m not talking paparazzi, I don’t have the personality to hide in the bushes! I like fresh takes on the familiar. My recipes are often simple, modern and colorful, with roots in traditional styles. I'm the author of two cookbooks. I’ve been a speaker at IFBC, Food Buzz and Camp Blogaway. I’ve led cooking demonstrations in Panama and Costa Rica and developed recipes for major brands. I’ve traveled to Peru, Mexico, Norway and Alaska to promote culinary and/or vineyard travel tours. I was even featured in Food & Wine Magazine. I also co-host The Table Set on Home Fries podcast network.