Let's EatSeasonal Recipes
While I count ice cream among my top 10 favorite desserts—pretty close to number one, in fact—nothing beats a fruity sorbet on a hot summer day. It is sweet, clean, light and cooling to the entire body. I have never met a sorbet I didn’t love, including some off-the-wall ones that combine herbs and ground pepper flakes with standard fruits and flavors. Pineapple, mango and cayenne anyone?
Right now, though, I’m all about berries—blueberries and raspberries, specifically. The farmers markets are brimming with them. They are so good and so versatile, but their season is so short! When you buy, don’t forget to use a little restraint and freeze some for pies this coming fall and winter (I had to remind myself of this several times.). This week, however, I’m doing something frozen and super simple…let’s make a berry sorbet!read more
Carrots are, perhaps, one of the most familiar and popular of vegetables. Maybe the first veggie you ever ate—I do recall carrot sticks with cheese whiz….oh my. But carrots can be sort of scarce at farmers markets. You can find them, to be sure, but carrots take up lots of space in the vegetable patch and their perfumed tops are a deer and rabbit favorite—so not easy to grow and maintain. So most of us buy our carrots at the grocery. Imagine my absolute delight, then, when two of my favorite farmers—Jackie Mills of The Family Garden and Keith Biver of Biver Farms—started bringing beautiful carrots to market! I was shameless in the big bag I brought home.read more
My featured cake gets heavy inspiration from a September 2009 issue of Delicious Living Magazine; the cake has become a family favorite that I’ve made annually, especially when brunch is happening in our house because it is so delicate, fragrant and subtly sweet–perfect for morning munching. When my daughter had to eliminate gluten from her diet, I created a modified version for her—a Strawberry Sunshine Cake that, while it’s not the same, is pretty delicious, too.read more
Well we are closing in on Cinco De Mayo, yes? Not going to a big party? Then let the party come to you! I knew when the latest New Hope Network Blogger Box arrived, my little starter set of Zubi’s Organic Queso de Jalapeño, Crema de Jalapeño and Zubi Salsa were going to be a big hit. So I just didn’t tell Don they were vegan. A slight omission that he never even questioned. He just kept shoving tacos in his mouth and reaching for more sauce.read more
April may be the cruelest month according to poet T.S. Eliot, but for Don, it’s a food fiesta. Every April, we clean out the deep freeze, defrost and scrub it, getting it ready for the new market season ahead. Everything’s gotta go, and for Don it’s sort of like when you were little and the electricity went out and you had 10 gallons of ice cream beginning to melt. Gotta go, right?
Here’s Don: “Look! Another package of ham hocks!” “Did you forget about these ribs?!” “Pork chops…who knew they were buried beneath those green beans!” Yes, meat extravaganza doesn’t even cover the giddiness. But for me, it was all about that one-pound bag of green beans.
I’d like you to meet a new special friend: Here’s Maya, or rather Maya Two. She’s a gift from my friend Jane Zappia—yep Pop’s Pies Jane Zappia. Jane called at the end of March and said: “Would you like some sourdough starter? I have more than I need.” OMG. Can you say Soooooo Hippie! Of course I would!read more
Kefir is a natural for smoothies, much like a runny yogurt with a bit more tang and TONS of probiotics. When my latest New Hope Network Blogger Box arrived with a sample of Growing Naturals A.M. Energy One & Done SuperShake, it was a no-brainer. Let’s make smoothies!read more
Ever since the Women’s Movement began in the 70s, women have taken on one challenge after another. While we have won many hard-fought victories, it seems to me that some what we’ve gained is something we’ve had all along… the ability to multi-task. No offense guys, but women are natural organizers.read more
I have several friends with whom I share a lot of passions—love of the outdoors, farmers markets, gardening, and environmental activism, among many other loves. Food is always top of the list, and I’m sure this is not a surprise to you. Conversations with my friends about food come up all the time, and sometimes these heart-to-hearts on all things yummy, healthy and local turn into something really special—in this case, bacteria. Say what?read more
You know me: why buy power bars when you can make them yourself? You will have total control over the ingredients, avoid the plastic wrapper and enjoy a much more delightful dining experience. Well, that’s my opinion, anyway. And making your own bars, snack balls and cookies is much easier than people imagine. This recipe makes quite a supply of tasty, healthy, flexible bars that will be ready in your frig for up to two weeks. After that, they are probably still fine to eat, but will lack flavor and freshness. However, I’m guessing that if you make them and eat one, storing them longer than two weeks just won’t be a problem. Yummy.read more
Don and I have only made one brief trip to the fabled French Quarter, but we loved the history, the cultures and the food…especially that Cajun and Creole cooking! The Louisiana city simmers with beauty and sizzles with passion. The traditional dishes are seasoned with myriad cultures—African, French, Native American, Spanish, and Caribbean.read more
We are so close to Spring–so close to long walks, decent morning runs, day-trip hikes and noon-time picnics, you can almost taste it. And you can taste it! Because I have created the perfect vegan, gluten-free, dairy-free cookie that is just perfect for dropping in your basket or slipping in your backpack.read more
My new favorite Blogger Box product–Natreve French Vanilla Wafer Sundae Vegan Protein—takes the spotlight for Valentine’s Day 2020 in this rich and creamy strawberry smoothie, laced with organic natural cacao. Think those Valentine’s Day chocolate covered strawberries but minus the tons of sugar, questionably sourced and processed chocolate, and less-than-fresh tasting strawberries.read more
Well it is the beginning of Carnival season. So when my friend and mushroom guru Leo suggested I try my hand at Drunken Mushrooms…mais bien sur! I trotted on over to his house to pick up some fresh shitakes and his basic recipe, then headed back to the kitchen. Laissez les bon temps rouler!read more
No, this is not my description of the winter months. All regular Green Gal readers know that I am already ungratefully counting the days until the pool opens. But, I bet my Frozen “Pear-adise” dessert will make the rest of winter much sweeter. Whatcha think?read more
The Impossible Burger. It is said to be “the one that bleeds,” a plant-based burger made from “plant meat” (Read: GMO soybean root heme—and doesn’t that sound appetizing.). Finding its way from high-end restaurants to fast food chains to grocery store shelves, this impossible imposter claims everything from “the burger of your childhood” to the “ultimate environmental savior”. I’m not impressed.read more
This recipe began as many of my recipes do with a leftover. In this case, I had an extra quarter-cup of pumpkin puree with nowhere to go. You see, you can’t buy a two-cup pumpkin for your pie—you buy a pumpkin, roast, puree, strain and measure. Being one of the best food values going, an average pumpkin will yield up to 10 cups of puree. Really, one nice sized pumpkin is all you need for cookies, pies, soups and cakes during the holidays. But sometimes, there’s a little bit extra.read more
What would the Thanksgiving holiday be without a love at the table? Love…as in Love Muffin! I have a new muffin for you that is perfect when paired with the flavors of fall—roast turkey or chicken, sweet potatoes, rich stews—all will benefit from a little Pumpkin, Corn and Sage muffin on the side of the plate.read more