Let's Eat

Seasonal Recipes

Superhero Helpers from the New Hope Network Blogger Box

In 2018, I vow to become a Superhero of health and wellness! I will get eight hours of sleep every night! I will eat seven to 10 servings of fruits and veggies every day! I will work out five days a week!
Yeah, right.
We are so confident in the first few weeks of a new year, so motivated, so righteous and so “in it for the long haul.” And then it’s February, and we realize that somewhere along the side of the road to salvation, we lost our drive and took a turn toward poor food choices, skipped workouts and too much TV (or social media, take your pick).

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Blonde on Blonde Pasta

When I decided to construct a plant-based main course pasta dish that would also use up the last (sigh) cup of pureed pumpkin from the holidays, my first thoughts were “this is going to be blonde on blonde.” I wondered if it would work—everything was coming out orange and cream, no tomatoes, nothing much Italian, nearly everything local, except olive oil and pasta (nod to Italy) and parmigiana reggiano (double nod to Italy).

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Green Gal Winter Salad

Sturdy kales and collards, stored cabbage, Swiss chards and turnip greens, Brussel sprouts and even varieties of spinach all make an excellent fresh bed for other winter fruits and veggies. They may not come from right down the street, but they’ll be fresher than much of the stuff grown across the country (or beyond) or out-of-season greenhouse fair. And here’s the bonus: they are super-high in vitamins and antioxidants. So let’s celebrate winter greens with a salad that you can serve just about any time, with slight variations in some of the ingredients. For now, let’s take advantage of citrus, pomegranates and fennel.

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Pumpkin Pie Snickerdoodles

Well, I had to do something will all those pumpkins I collected over the fall, so it seemed impossible not to include a pumpkin cookie. I decided to retool a recipe from last year—turning my Old Fashioned Persimmon Snickerdoodles into Pumpkin Pie Snickerdoodles.

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Pistachio-Encrusted Pumpkin Wedges

Yeah, it’s me again—the pumpkin police. Every fall I keep a continual watch over the activities on my neighbors’ porches. They all put out pumpkins around Halloween, but those glorious orbs of orange, blue, white and pink probably never make it back into their...

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The 2017 Christmas Box

My 2017 Christmas box contains a combination of old favorites and new surprises. Green Gal Granola is an annual “must-include”; my homemade citrus salt is making a repeat appearance from last year; and I’ve created another set of homemade cards, using leftover papers and previously sent cards for my designs. Back by popular demand is my special fruited chocolate bark, too. But there are some new items, as well, including a too-die-for gluten-free cookie, some special holiday items from the folks at New Hope Blogger Network’s Blogger Box and local artist finds from potter John Boss and Chad and Felicia of Mississippi Mud Pottery.

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Green Tomato Gratitude Cake

I have always believed that if you truly need something—not just want something but truly need it—the universe provides. It’s my reason for believing there is always something to be thankful for, even if it is not Thanksgiving.

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In a Stew Over the Holidays

Well, yes, but in a good way. How could I pass up giving Donald something warm and wonderful and made with the nutritious and lean beef from SS Backwards Longhorns? Since we’ve followed the turkey tradition for the past two years, both the large and the small of it, we threw tradition to the wind and made this special treat for the holiday table.

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Good to the Bone

Bone broth is a key component on Dara’s family menu. She’s convinced bone broth that is carefully cooked from fresh, clean beef can cure just about anything and keep everyone happy and healthy. Let’s face it, if anyone has access to fresh, pasture-raised clean beef, it’s Dara. So I was anxious buy some of her soup bones and make some bone broth for myself…. Well, I was anxious to make some for Don. And as we head into winter and the season of colds and flu, this is quite the timely recipe.

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Trick or Treat? What’s in Your Pumpkin?

So this year, I decided to let Heather take the Green Gal taste test challenge on Halloween goodies. My choices come from the New Hope Blogger Box selections that I started reviewing and recommending last month. Remember the Artisan Fermented Honey from Glorybee Foods?

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Ginger and Beer Baby Backs

So ribs. Can you say vegetarian challenge! But Don was not going to let the Green Gal spotlight on pork go out without a starring role for ribs. Be brave, right? And here’s what I came up with… Brined baby back ribs that are slow-roasted in the oven and slathered with a sticky sweet and spicy glaze. Not bragging or anything, but not bad for a vegetarian.

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Green Gal Green Apple Slaw

And then, green apples came in at market. Not just any green apples—Granny Smiths from Daydream Farm—my all-time favorite. I was already planning to serve a slaw with the pulled pork, but now my creative apple juices were really flowing. I started with a recipe suggested by my BFF Mary Lynn and ended up with a fall slaw that even had Don asking for seconds.

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Apple Jack Pulled Pork

To be sure, I could not write about life at Papa’s Pasture without including a couple classic pork-centered recipes. I felt one of them had to be pulled pork, a dish that is high in popularity right now. Besides, it gave me a chance to share a sweet and tangy, vegan green apple slaw that’s a perfect side or topper to this pulled pork and a nice option for the vegetarians (like me) at the table. The pulled pork dish was not super sweet itself; it had more of a rich tomato flavor that was reminiscent of sloppy joes, according to one guest.

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Simple-y Super Honey Recipes

OK, so maybe “homemade condiment” doesn’t sound all that simple to you, but… be brave. If you read along on this blog, you’ve come across my recipe for Harissa, an easy-to-make homemade condiment, which stores weeks in the frig and can turn anything from ordinary scrambled eggs to basic soup into something spectacular in the blink of an eye. Well, now—thanks to an article in the August issue of FEAST Magazine (page 56)—there’s a new favorite from-scratch condiment in the Green Gal kitchen… Z’hug. Huh?

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Grilled Tomatillo and Avocado Salsa

So I’m wondering… Are tomatillos typically in your shopping basket? Unless you shop at a farmers market, work in a nice restaurant or have great passion for Mexican food, probably not. They do show up in supermarkets, but it’s rare. And what a shame.

Tomatillos are a cousin to the tomato, though their taste is not as sweet—it’s tart and citrusy, and the flesh is firm. And then there’s that cute little paper lantern they wear. They are a key ingredient in salsa verdé and many other Mexican dishes. For my Green Gal version, I decided to lightly grill the tomatillos so that they would soften and get just a little syrupy and sweet.

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Frittering the Summer Away…

Yes I have been frittering my summer away, and I mean that literally. I’ve been experimenting with market veggies all summer long, turning them into different versions of a basic fritter. And they are frittering fantastic, if I do say so myself. The beauty of these...

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