Let's Eat

Seasonal Recipes

 

Caramelized Onion and Fresh Pear Galette

Pears are as comfy cozy on your dinner table as they are on your dessert table–especially the hard green and gold speckled pears I bought up this fall at the Goshen Community Market, which were wonderful in baked good, like my Vanilla Spiced Pear Muffins, and the Galette we’re talking about here. They kept their shape and texture during cooking and delivered a beautifully sweet note without going all sugary. If you are looking for pears for this recipe in your grocery, stick with firm D’Anjou pears or Bosc. Avoid Bartlett—save these for nibbling.

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Sophisticated Sorcery for All Green Gal Goblins

What I love most about blogging is the creative witchcraft that takes place. Whether I’ve just discovered another blogger with great cooking ideas, or I’ve dipped into New Hope Network’s Blogger Box for the next Green Gal recommendation, or one of my friends passes on a fabulous recipe that was passed on by someone who found it on another blog somewhere out in the Universe, bloggers are a magic force of sophisticated sorcery.

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Vanilla Spiced Pear Muffins

I thought I’d died and gone to heaven… or at least gone back in time. I was at the Goshen Community Market on a typical Fall Saturday, filling my bags with great food, when I spied this large basket of pears—big green speckled pears like the ones I picked with my grandparents from the side of a country road or in a neighbor’s yard (With their permission, of course!). The Family Garden from over in New Douglas, IL was selling them, harvested from their front yard. I had to make two trips on my bike to get them all home.

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Seconds Please! Abundance, Beauty and Putting Up with Winter

Autumn is the season of BIG harvest. It’s as if Nature put on a fireworks display all summer and September and October mark the grand finale, when the world is literally lit up with abundance. All the winter squash is coming in by the wagonloads at my market, while the end-of-the-summer produce makes one last HUGE BOOM. And the question becomes: “What do we do with the wealth?” Waste not, want not. Here are a few ideas to move us in smooth, non-wasteful ways into Autumn.

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The Annual Back-to-School & Back-to-Work Blogger Box Favorites

Yes, I think we are talking tradition now. At the end of last summer, I decided to review the many delicious items that arrive quarterly in my New Hope Blogger Network Box for perfectly healthy lunchbox treats. It went so well, I have decided to repeat the idea with some new selections that are tasty, healthy and planet-friendly. So no excuses as you pack up the family lunches because there are both kid-friendly and grown-up choices that will help you keep highly processed foods out of your kitchen and missing from your desk at the office

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My Favorite Lamb Kabobs…Bon Appétit!

For my birthday one year, a subscription to Bon Appétit Magazine appeared, and my kitchen was never quite the same. This magazine marked my first journey beyond my grandma’s recipes and into the international world of food, five-star restaurants and some highly technical culinary techniques.

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Coconut Sugar Cocomels: A Sweet Treat, Pure and Simple

So, candy. Should it have a place in your diet? Well, if you read this blog consistently, you will know that I feel candy, despite its usually terrible rep, has a place, albeit a conservatively small place, in a healthy diet. What we eat, whether we are conscious of it or not, is more than just nutrition and, in my mind, shouldn’t be restricted to the point we feel deprived.

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When Lettuce Disappears… Salad Can Be Farro Away

It’s true, isn’t it? Just when all the great salad fixin’s arrive at the farmers markets—the tomatoes, bell peppers, cucumbers, carrots, zucchini and green beans, those tender spring lettuces have gone north to avoid the intense heat. Lack of lettuce, however, should not interfere with your enjoyment of summer salads, especially if you stock your pantry with stand-in staples, like ancient grains.

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Lovin’ My Biscuits!

My friend Mary Lynn is always sharing these wonderful little stories that show how food is so much more than just sustenance, just nutrition for the body. You may recall the post from a while back on her banana bread story. She also tells this touching tale about a woman—quite old and sadly in a nursing home—who was unexplainably failing quickly after living a vigorous and healthy life on her family’s small farm.

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Blueberry & Peach Crostata

Okay blueberries and peaches: could this get any more SUMMER???
Remember when “fruit pizzas” were really popular—I think my daughter was in grade school then. You bought the Slice and Bake Sugar Cookie Dough from the little Pillsbury Dough Boy and rolled the whole log into a big round pizza crust, baked it and then iced it with cream cheese and decorated it with the fresh fruit of your choice—grapes, kiwi, lemon-juice preserved banana slices and berries. Nice, but not great by my kitchen standards today.

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Warm Roasted Root Salad with Herbed Vinaigrette

Inspired by Monet’s Table, a favorite cookbook, I decided to do a warm salad of roasted roots, good cheese and red wine vinaigrette. Spring really has some amazing vegetables, and trips to the farmers market widens the choices. Before shopping directly from local farmers, I had no clue what kohlrabi was; I had never met a garlic scape, nor did I realize you can roast radishes and make them creamy and sweet. I’m smarter now.

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Strawberry Lemonade Pound Cake

So this summer, when we’ve had one of the best strawberry seasons I can remember in ages, I thought it might be time to recreate that State Fair Strawberry Shake Up. What was on the menu, however, was not lemonade but a birthday cake for two good friends. So maybe a Strawberry Shake Up could become a birthday cake? You bet.

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Say Thank You with a MEGA Cookie!

Can anything say “I love you,” “Thank you,” “Welcome to the neighborhood” or “Get well soon,” better than a homemade cookie? Well, I guess that’s a matter of opinion, but in my experience the unexpected gift of a tin full of cookies when someone is feeling puny, has been a true friend, or is just a super person always brings a smile. Recently, I had a big thank you to bestow, and, with a little help from my favorite Mexican Chef Patti Jinich, I found just the right message: The MEGA Cookie.

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Roasted Beet Hummus

I have learned so much from my friends. And the less my friends are like me, the more I seem to learn…about the world, about other cultures and even about myself. That difference is valuable and necessary….And that brings me to Roasted Beet Hummus, my version of my friend Sasi’s delicious creation. Food is a magical thing, and Sasi and I both agree that food is a powerful weapon against hate and war. We’ll talk more on that in future posts, but for now we’ll concentrate on this yummy, strikingly beautiful hummus that will make everyone at the table friends for life.

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Fishy Red Lentil Dhal for Lent

As I came to the end of the Confluence Climate Collaborative Challenge of 40 Days of Loving What I Have, my cupboards were starting to become a little bare. Now, really there was plenty of food, but just exactly what to make out of all that stuff was the question.

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Guest Chef Sally Burgess Gives Us Protein Recovery Balls

My friend Sally Burgess is a fellow environmental activist—a member of my new group of comrades, the Confluence Climate Collaborative, and a student working quickly toward her PhD. But today, she’s somebody else: Today, Sally is the Green Gal guest chef for March and has developed a delicious Protein Recovery Ball, using the featured New Hope Influencer Product Natural Factors CurcuminRich Muscle Recovery & Growth Optimizer.

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Home Cooking at La Vista: A Recipe for Courage

Home is my best way to describe the cooking class out at beautiful La Vista Ecological Learning Center a couple of Saturdays ago. We were nearly a room full of strangers when we started. There were some familiar faces, but many people I’d never met. I just knew right away that I belonged.

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Tuna Pot Pie with Homemade Béchamel and Wild Planet Tuna

It started with two requests: I was asked by a Sierra Club member to bring my Grandma’s Pumpkin Pie to the next meeting, which happened earlier this month. Having one beautiful blue pumpkin left in my basement, I thought it was a great idea. Then, my sweetie asked for tuna casserole, not his typical ask. I guess he was in the mood for comfort food, and anytime he asks for a fish dish, I try to oblige. And then, of course, I realized that I had stumbled upon the perfect opportunity for a pot pie. What else was I going to do with that second pie crust and the last little bag of market peas waiting in the freezer?

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