Let's Eat

Seasonal Recipes

 

Autumn Snacking…crunch, crunch, crunch

Autumn Snacking…crunch, crunch, crunch

We love Halloween in my house—the sweet part of it, right? The little trick-or-treaters in their costumes, the homemade goodies for family and friends at harvest gatherings, the seasonal displays of pumpkins and gourds, squeals and laughter. But we don’t mind getting a little salty either, especially when it comes to snacking: just the right combination of salt and sugar is the magic incantation for those treats so good you just can’t stop eating.

But they should be at least a little healthy right? I mean, if you are going to eat a lot of a snack, it should have nutritional benefit, don’t you think? Okay, before you think I’ve taken all the fun out of Halloween, consider my newest creation: Sweet and Salty Roasted Chickpeas. A little bit corn nut, a little bit Payday candy bar in a protein-packed snack. TaDa!

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Delicate Delicata Squash—a Fall Favorite

Delicate Delicata Squash—a Fall Favorite

Everybody knows by now that I love fall and winter squash—just about any kind, from pumpkins (that are food not decorations) to butternuts. And by far, my favorite is delicata, which until recently could only be gotten at the farmers markets. The grocery stores are so slow to catch on the fabulous local food, but delicata squash turn up regularly now at major chains, though I still get all mine from local my farmers.

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Bon Matin! Begin Your Day with the Ultimate French Toast

Bon Matin! Begin Your Day with the Ultimate French Toast

In college, I took two years of French. I loved studying and speaking this beautiful language. You can literally read a grocery list in French and create poetry. Pommes de terre, les haricots verts, et rôti de boeuf—that’s potatoes, green beans and roast beef, y’all.
But today? It’s pain perdu!

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Kitchen as Classroom: Chef Hayley and the Amazing Pyrue Organic Sugarless Cookie Mix

Kitchen as Classroom: Chef Hayley and the Amazing Pyrue Organic Sugarless Cookie Mix

The kitchen as classroom—it’s certainly not a new concept. A culinary hero of mine, Alice Waters, was one of the first chefs to identify this idea with her Edible Schoolyard Project, a project that has since taken on a life of its own and been replicated in myriad ways globally, helping children understand where their food comes from, that a healthy plant-based diet can be delicious when deliciously prepared, and how cooking fosters skills that we all need. This idea is different from seeing a kitchen as a place where one learns to cook; it’s reimagining this functional space as a place where one cooks to learn.

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Curried Eggplant Over Homemade Hummus…Hubba Bubba!

Curried Eggplant Over Homemade Hummus…Hubba Bubba!

If you keep up with this blog, you’ve learned by now that I am the veggie lover and my husband Don is the meat lover. We do cross paths on occasion—I am a strong believer in quality bone broth as part of my healthy winter regime, and Don eats (for the most part and with only a small amount of continual reluctance) my vegetable concoctions. That said, neither of us is willing to adapt in any significant way to the other’s lifestyle. We agree to disagree.

So when I find a vegetable and ways to cook it that make Don clean his plate, it’s a repeater. Which is exactly what I hit on with this new eggplant-inspired curry. And don’t you think the name is just too cute? Hubba Bubba—what’s not to love about that?

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Mixed Berry Sorbet with Lavender and Sage

Mixed Berry Sorbet with Lavender and Sage

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!

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Curly Carrot Salad with Roasted Kohlrabi Ribbons

Curly Carrot Salad with Roasted Kohlrabi Ribbons

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.

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Delicious Living Magazine’s Olive-Oil Citrus Cake Revisited

Delicious Living Magazine’s Olive-Oil Citrus Cake Revisited

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.

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Zubi’s Organic Authentic Mexican-Inspired Sauces: Makes Dinner at Home a Fiesta!

Zubi’s Organic Authentic Mexican-Inspired Sauces: Makes Dinner at Home a Fiesta!

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.

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Cleaning Out the Deep Freeze: Or How I Turned a Green Bean Casserole Magnifique!

Cleaning Out the Deep Freeze: Or How I Turned a Green Bean Casserole Magnifique!

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.

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Celebrating Earth Day’s 5oth Anniversary: And Still We Rise

Celebrating Earth Day’s 5oth Anniversary: And Still We Rise

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!

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Get Organized…with Oats!

Get Organized…with Oats!

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.

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In the Land of Kefir and Honey

In the Land of Kefir and Honey

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?

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Hiking? Camping? Picnicking? It’s a Date….Bar

Hiking? Camping? Picnicking? It’s a Date….Bar

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.

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Green Gal Vegan Red Beans and Dirty Rice

Green Gal Vegan Red Beans and Dirty Rice

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.

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Super Seed Sandwich Cookies with Fig and Apple Butter Jam

Super Seed Sandwich Cookies with Fig and Apple Butter Jam

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.

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The Strawberry Sweetheart Smoothie

The Strawberry Sweetheart Smoothie

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.

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