I’m pleased to announce the debut of my new radio show: The Dish with Nancy Newcomer. My passion for fresh food, farmers markets, and family dinners are just the beginning of the conversation. I’ll share my favorite foodie finds, kitchen & entertaining tips and feature interviews with experts in cooking, health, nutrition, food, wine, & more. Provocative, informative, fun and fabulous, The Dish with Nancy Newcomer airs Tuesdays, 12noon PST and on-demand on Empower Radio. Thanks to my amazing sponsor, Go Cleanse for making it all possible!


Fresh & Easy Fridge Pickles

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by Nancy Newcomer

Yield: 2 quart size mason jars


8-10 pickling cucumbers or 5-6 regular cucumbers

6 cloves of garlic, cut in half

2 cups seasoned rice vinegar*

large bunch of fresh dill, washed.

~Wash and trim ends off cucumbers and cut into ⅛ inch slices.
~Put garlic slices in each mason jar and fill halfway up with cucumbers.
~Stuff a large handful of dill into jars.
~Add the rest of the cucumber and pour 1 cup of seasoned rice vinegar into each jar.

~Tightly put the lid on the jar and shake 2-3 times to blend the flavors.
~Place in fridge for 1 hour, shake again.  The salt in the seasoned rice vinegar with draw out the cucumber juice so the jar will be full of liquid in a few hours. After about 2-3 hours, they taste pretty good, however they are far superior if left overnight.

*Please note: Seasoned Rice vinegar has both salt and sugar in it. If you prefer a more savory taste, use white vinegar instead and add 2 teaspoons of kosher or sea salt to each jar.


Order Nancy’s Cookbook

August 31, 2014
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Grab a copy of my e-cookbook,  The Best of Back to the Kitchen, Soups & Salads, Vol 1,  a collection of 16 of my most favorite recipes using fresh, farmer’s market bounty.  It makes for a perfect “go to” in the kitchen when you’re looking for a healthy meal to serve your family. Read it [...]

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Tuscan Kale & White Quinoa Bean Salad

August 12, 2014
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How about a super easy salad that’s full of good, healthy stuff? You got it My Tuscan Kale & White Bean Quinoa Salad is loaded with vitamins, packed with flavor, and it’s vegan & dairy-free. Perfect for a summer barbeque or a fall potluck. Enjoy! Serves 4-6 Ingredients: 1 bunch Tuscan kale, washed, chopped in [...]

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Dairy Free Fudgsicles

May 13, 2014
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Dairy Free Fudgsicles yield: 6 Ingredients: 2 cups coconut milk ½ cup unsweetened cocoa powder 1 tsp vanilla ¼ cup honey or maple syrup   Directions: Combine all ingredients in a blender for about 1-2 minutes, until fully blended. Pour into popsicle molds and freeze overnight. **Recipe Note: You may use almond milk instead of [...]

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15 Minute Healthy Skillet Dinner

May 1, 2014
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Here’s another one of my infamous meals that was created spur of the moment with the ingredients I just happened to have in the fridge. Funny how some of my “fly by night” meals end up being the most popular! This is just a testament to the fact that people love fresh food, cooked simply, [...]

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Greening up the Kitchen

May 1, 2014
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Earth Day has come and gone, but really, we should be “living green” every day. Here are few new habits you can implement that will move you toward a healthier, sustainable & “greener” lifestyle. Feel free to add more ideas to the list in the comments section. I LOVE to hear from you. NN *Buy [...]

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Prickly Pear Ice Cream

April 29, 2014
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You may have noticed that I rarely post dessert recipes on my blog, but when I do, they have to be exceptional. I absolutely LOVE this recipe because it’s a little different than your average bear and it’s super easy to make. Most people are intrigued when I serve it because they’ve never tasted prickly [...]

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Avocado Deviled Eggs

April 22, 2014
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Avocado Deviled Eggs Yield 24 eggs Ingredients: 1 dozen hard boiled eggs 1 large avocado 1 TB lemon juice 1 tsp lime juice 1 clove minced garlic ½ tsp sea salt ¼ tsp black pepper cilantro & cayenne pepper to garnish   Directions: Slice hard boiled eggs in half lengthwise. Place yolks in medium sized [...]

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Natural Easter Egg Dyes & The Perfect Hard Boiled Egg

April 14, 2014
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Basic Recipe for Natural Dyes Ingredients: 4 cups of water 2 Tablespoons White Vinegar 2 Cups Chopped Veggies/Fruit/Flowers of Choice OR 2 TB Chosen Spice (Turmeric or Paprika work well) Directions: In a sauce pan, add 4 cups of water and 2 TB of white vinegar. Add chopped veggies, fruit, flowers or chosen spice. Bring to [...]

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Grilled Salmon with Nopales Salsa

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Twice a year, 3 of my recipes are published in Santa Barbara Dining & Destinations Magazine and I always have fun coming up with a theme that’s local and seasonal.  Festive occasions including Cinco de Mayo, Summer Solstice, and Old Spanish Days/Fiesta attract visitors to our town and bring out the inner-hostess in most of [...]

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