Stuffed Acorn Squash

Stuffed Acorn Squash

Ok, so really, aren’t these just the prettiest little things? And every diner gets his or her own. How cute is that? Well it’s way more than cute: it’s delicious, healthy, inclusive (can be vegan, gluten free, vegetarian or down right meaty) and pretty darn easy to...
Curry on up to the Table!

Curry on up to the Table!

Last January, I was all about lemongrass, specifically a lemongrass stock recipe from favorite chef Annie Somerville of the famous Greens Restaurant in San Francisco. I was offering a recipe for winter salad that made use of the few greens we have in the Midwest...
Black Bean & Corn Salad Burritos

Black Bean & Corn Salad Burritos

Quite a while back now, I introduced you to my friend Susan and Susan’s Spectacular Spelt Carrot Cake. I assume by now that you’ve made this incredible cake at least once. So, I thought it was time for another of Susan’s stellar recipes, and this one is on-point to...
Cabbage with a Kick Salad

Cabbage with a Kick Salad

My new friend Sasi, who is originally from Sri Lanka, has a garden full of hot peppers. So when I offered him a ride to a class we are taking together, he paid me back with a bag full of little bright Bird’s Eye chilies, Indian cayenne and serranos. There is...
Broccoli Quinoa Salad with Green Gal Z’hug

Broccoli Quinoa Salad with Green Gal Z’hug

Remember Z’hug? Last year I found this really cool recipe in FEAST Magazine—one of my local favorite publications. The author introduced us to this herbal, pungent and hot condiment called Z’hug, and I couldn’t wait to give it a go. The trouble was, it...