Cooking with Chef David

When going out to eat as a vegetarian, there’s nothing more that I dread then someone telling me not to worry because “you can always get the salad.”

Yes, technically true, but oh so far away from being something to get excited about.

If you’re at a “normal” restaurant—you know, the kind that sells burgers, fried foods, chicken wings, steaks, and other carnivore culinary delights, then chances are the salads are going to be at best, an afterthought, and at worst, not even a thought at all. Iceberg lettuce, ranch dressing, and croutons just don’t cut it when it’s your main meal.

Blueberries are considered one of the “superfoods.” They are among the highest value anti-oxident fruits, while being packed full of other vitamins and minerals, and are low in calories. They are also delicious. What’s not to love? Unfortunately, they are only in season for a short time each year. They also don’t travel very well. Blueberries picked fresh from your backyard are far more tasty than those found in your local supermarket, which have usually been picked unripe in order to make it to your store without going bad.

Anyone who knows how to make pancakes can prepare this easy banana cake recipe and surprise the family with a tasty treat. The recipe calls for just a handful of ingredients and most are readily available in any household. Even beginning bakers will have no trouble making this delicious dessert.