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On March 13th, I will be speaking at “The Joy of HR” in Williamsburg, VA.

On Monday,  March 13th, I will be speaking at the 2017 Virginia Society for Human Resource Management State Conference,” The Joy of HR,” at the Williamsburg Lodge in Williamsburg, Virginia. The Conference runs from Sunday, March 12th to Wednesday, March 15th. The title of my talk is “Leadership Lessons from Julia’s Kitchen;”…

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Apple Nutmeg Bites

Prep time: 5 minutes Container: Nutri Bowl™ Makes: 12 bites Note: if you do not have a Nutri Ninja Bowl Duo machine you can pulse all the ingredients in a food processor or blender 1 1/2 cups dried apples 1/2 cup Medjool dates, cut in half, pits removed 1/2 tablespoon…

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Shredded Butternut Squash with Dates and Pistachios

Start to finish: 20 minutes Hands in time: 20 minutes Servings: 4  1 medium butternut squash (1 ½ pounds) 2 medium shallots 1/3 cup shelled natural pistachios 3 large dates 2 tablespoons vegetable oil 4 large mint leaves 1 ½ tablespoons fresh lemon juice Kosher salt Cayenne pepper Peel the…

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Rawia Bishara’s Brussels Sprouts with Panko

Adapted from: Olives, Lemons & Za’atar (Kyle Books, 2014) Rawia’s Tip: If you are not a fan of frying, Brussels sprouts can be brushed with oil and oven roasted at 400°F until tender. That being said, I think fried tastes better! Start to finish: 40 minutes Hands-on time: 40 minutes…

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Creamy Root Vegetable Soup with Everything Pita Crisps

Start to finish: 1 hour, 20 minutes Hands-on time: 1 hour Servings: 6 (about 10 1/2 cups) 2 tablespoons vegetable oil, preferably grapeseed 1 1/2 cups thinly sliced onion 2 teaspoons minced garlic 1 1/2 pounds carrots, peeled, half cut into 1-inch chunks and half cut into 1/2-inch dice 1…

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This week, in Episode 602, I pair fruit and meat in two refreshing entrees.

I have always thought that there’s something sensational about the sweetness of fruit with the savory taste of meat. This week in Episode 602: Fruit and Meat, I start with Grilled Pork Tenderloin with Cucumber Cantaloupe Salsa and Creamy Feta Dressing.  Then my son, Sam, joins me to make a family favorite: Sautéed…

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Sauteed Lemon Chicken with Fried Capers

  Start to finish: 45 minutes Hands on time: 45 minutes Servings: 4 1 pound chicken breast cutlets, preferably thin sliced 1/4 cup plus 1 tablespoon vegetable oil, divided 3 tablespoons rinsed, drained and dried capers Kosher salt and freshly ground black pepper All-purpose flour (preferably wondra) for dredging the…

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Grilled Pork Tenderloin with Cucumber Cantaloupe Salsa and Creamy Feta Dressing

  Start to finish: 40 minutes Hands-on time: 30 minutes Servings: 4 1/2 cup thinly sliced red onion 4 ounces feta cheese, crumbled, divided 1/3 cup low-fat buttermilk 1/4 cup mayonnaise (low-fat if you prefer) 1 tablespoon fresh lemon juice 1 tablespoon extra-virgin olive oil, plus extra for brushing the…

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I am going to be teaching a class at the Lake Austin Spa Resort on May 15.

I am going to return to the Lake Austin Spa Resort to teach a class for guests on May 15th. Come join me! The theme will be Pizza Madness; the menu will feature Personal Margherita Pizzas and Spiced Beef and Hummus Pita Pizzas. To learn more or make your reservation, call 800-847-5637. Keep an…

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Season Six of “Sara’s Weeknight Meals” launches today. Learn more here.

Season Six of “Sara’s Weeknight Meals” launches today with Episode 601: On the Table in 20. First up, I’ll make Indian Scrambled Eggs with Pappadams. Then, on “Ask Sara”, I’ll answer a viewer’s question about how to hard boil eggs. Next we’ll visit a dairy where every cow is a lady and is treated like…

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