Browsing Tag


Beef Grilling Karista's Kitchen Kid Friendly VRAI Magazine

Grilled Rib-Eye with Tomato & Gorgonzola Vinaigrette

Grilled Rib-Eye With Tomato Gorgonzola Vinaigrette Karista's Kitchen

We’ve just launched the 4th fabulous issue of VRAI Magazine and I’m thrilled to be a part of this exciting and new online magazine!  Filled with food, travel, DIY, Gardening and more.

VRAI Magazine is made up of real bloggers, with varying backgrounds, expertise and unique perspectives, who are passionate about sharing stories. In these stories, you’ll also find wonderful ideas, inspirations and information for everyday living, as well as topics of interest that are designed to spark genuine conversations. “Life is filled with stories both big and small. They can be found in big events and milestones throughout life or even in the most mundane acts of each day — there is always a story worth telling.  Through VRAI Magazine, we hope to capture and share some of them with you.”

In this issue of VRAI Magazine I talk GRILLING!  Here’s a sneak peek:

I get positively giddy this time of year.  With the longer days and warmer temperatures, grilling once again becomes my preferred method of cooking.  Gone are the cooler days and Pacific Northwest winter weather that requires rain gear while grilling. 

Although I enjoy most methods of cooking, there is something about grilling that feels just a bit festive, carefree and whimsical. Maybe it’s the feeling of warm summer months when life is slower and less scheduled.  Fresh produce arriving with color and intense ripened flavors just aching to be tossed into some delicious concoction to share.

Grilling steak couldn’t be easier, but there are a few simple steps that will make your steak taste like perfection. 

  1. Quality is key –  Purchasing a quality cut of beef is key to a delicious and flavorful steak.  I prefer purchasing local beef that has been grazing in a nice open pasture and preferably grass-fed only. (I know, I sound like the television show Portlandia) Truly, fresh is best for optimum flavor.  Not only does buying local mean your steak will be fresh, you will be supporting your local economy.  If  you don’t have access to a  local beef rancher, try to purchase beef from your region.  Most local markets purchase regionally,  or ask your local butcher.

For the Grilled Rib-eye with Tomato Gorgonzola Vinaigrette and a Grilled Romaine Recipe head on over to VRAI Magazine…  Click Here!

Stay Tuned – Coming up this week, I will be posting a most delicious and special pastry recipe from Italy.   Buon Appetito!

Delicious Wishes and Loads of Love!



Salad Sassy Side dishes

Baby Spinach, Raspberry and Toasted Walnut Salad in Raspberry Vinaigrette

Last night I needed a quick salad for dinner.  Looking through the frig I realized I didn’t have any fresh romaine.  But I had mounds of baby spinach, 2 lbs to be exact.  Obviously I got a little excited when purchasing spinach; really, who needs 2 lbs of spinach? But I had 2 lbs of spinach and lots of fresh organic raspberries because my Suzie Q is on a raspberry kick at the moment.

After realizing I had the makings for a great salad I did a little happy dance in the kitchen because I could finally use my new raspberry vinegar. I’ve been waiting for the perfect moment to crack open that beautiful bottle.

The salad and dressing was a hit.  Beautiful bright green and crisp baby spinach tossed with fresh organic sweet raspberries, toasted walnuts and lovely, sweet but tart, pink raspberry vinaigrette. It was almost too beautiful to eat.

Ok, so now here’s the great part.  This yummy salad would make a fabulous light summer meal topped with grilled chicken or crab and shrimp salad. It would also taste fabulous with a warm piece of fresh grilled fish plopped right on top of the salad, to wilt the spinach a little.  Then drizzle with extra vinaigrette.  It’s a two for one recipe!

Serves 3-4


6-8 ounces fresh organic baby spinach (about 1-1 ½ packed cup per person for a side salad)

1 pint fresh organic raspberries

¼ cup toasted chopped walnuts (optional, pecans are also a nice option)

3 tablespoons good quality raspberry vinegar

1 heaping tablespoon raspberry preserves (great on scones, toast and use the remaining jar to prepare a savory Raspberry Sauce)

2/3 cup good quality olive oil or grape seed oil

Salt and fresh ground black pepper to taste


Whisk together the vinegar, oil and preserves.  Taste for salt and pepper.  If you like your dressing sweeter add a bit more preserves.  If you like your dressing a bit more “zingy”, add a little more vinegar.

In a large bowl toss the spinach with vinaigrette and then top with fresh raspberries and toasted walnuts.  Serve immediately.

To use as an entrée, pair the salad with grilled chicken slices or pieces, chicken salad, tuna salad, crab and shrimp salad or grilled shrimp.