In her role as reporter and afternoon news anchor, Sara responds to events as they unfold: from an approaching tsunami to unbearable gridlock during the Alaskan Way viaduct closure. Sara's reporting has covered a range of subjects including the Dalai Lama's Seattle visit, local controversies about racy coffee shops, and the ups and downs of real estate in the Puget Sound region.

In 2009, Sara was awarded a KUOW Program Venture Fund grant which supported her four–part documentary on human trafficking in Washington state. In 2008, her piece, "No More Lemon Bars For Voters," brought Sara a national award from Public Radio News Directors Incorporated. Sara continues to produce stories for NPR and radio shows like Studio 360 and Voice Of America. She joined the station in 2005.

Government & Politics
4:20 pm
Tue March 26, 2013

Voter Registration Oversight

Governor McDonnell has signed two bills into law that require more rigorous oversight of Virginia’s voter registration rolls. 

He also signed a third law to require voters to present photo IDs at the polls, which would take effect in 2014.  

This month, a former Maryland congressional candidate, Wendy Rosen, pleaded guilty to voting illegally in Maryland in two elections. She had also voted in Florida.  A new Virginia law will make it harder to vote in two states, says the bill’s sponsor, Delegate Rob Bell.

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Veggie Chef
4:04 pm
Tue March 26, 2013

New Year, New Recipes

Since it is the first day of the new year, I am sure a lot of listeners are contemplating making a resolution.

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Veggie Chef
3:56 pm
Tue March 26, 2013

Lazy Layered Polenta

After we mentioned it just a few weeks ago, I have been craving polenta again.

However, I thought I would  create a much easier baked polenta that requires far fewer ingredients and prep time. This recipe has only four ingredients but can easily be changed to accommodate different tastes.  

What you need:

1 18 oz plain polenta "log"
1 c organic Boca meatless crumbles - thawed
1 1/2 c shredded mozzarella
1 1/2 c marinara

What you do:

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Veggie Chef
3:50 pm
Tue March 26, 2013

Spiced Potato Soup

I received an email from a listener requesting gluten and dairy-free recipes, and I love to receive feedback and requests.

When I decided to make soup this week, I worked to make it fit the request.

My other goal was to create a filling, warming soup since it's winter and that's what I've been craving lately.

This recipe also has little fat because I used light coconut milk and did not use any oil or butter.

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Veggie Chef
3:43 pm
Tue March 26, 2013

Red Pepper Butter Bean Hummus

The munchies for a girls' night party this week included homemade guacamole, salsa, tortilla chips, Cajun peanuts, bleu cheese spread, crackers and today's recipe, Red Pepper Butter Bean Hummus.

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Veggie Chef
3:38 pm
Tue March 26, 2013

Creamy Bean Soup

Don't you just love soup? A bowl of soup and a sandwich or a salad is my favorite quick meal.

Well, it’s quick when the soup is already made.

I used mung beans in this soup. I first came up with the idea for them about a year and a half ago. Mung beans are great, because like lentils you don't have to pre-soak them before cooking. Also, like lentils, they are easily digested, great to cook with and are packed with protein and nutrients.

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Veggie Chef
3:31 pm
Tue March 26, 2013

Roasted Broccoli with Orange Dressing

Have you tried your broccoli roasted? It is delicious.

The broccoli comes out with a milder taste than its raw or steamed counterparts. Add to that a sprinkling of a delicate orange dressing and you have got a nice, nutritious vegetable side dish. Plus, it’s really easy!

What you need:

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Veggie Chef
3:22 pm
Tue March 26, 2013

Cauliflower & Eggplant Stir Fry

I bought some fresh cauliflower and eggplant on sale with absolutely no plans for cooking them.

It didn’t take me too long to realize that stir-frying was absolutely the way to go and usually is best when you have fresh vegetables to use.

What you need:

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Veggie Chef
3:13 pm
Tue March 26, 2013

Balsamic Blueberry Salad

I created this salad on Valentine’s Day as a light start to a really hearty meal of a rustic pasta dish, crusty bread and a rich dessert.

Also, it has one really interesting component: balsamic onions. I have read (and have found it to be true) that if you soak fresh cut onions in water for a few minutes, that it takes some of the pungency out of them. 

I took it a step further and soaked the onions a bit longer before soaking them in balsamic vinegar. It makes a nice accent to the salad with lots of flavor and no fat. Plus, you use the vinegar for a dressing.

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