Let's Eat

Seasonal Recipes

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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Southwest Rhubarb Sauce

Say the word “rhubarb” and people swoon. They are either enchanted or repelled. Either way they come close to fainting. I was in the repelled group until last year when I decided to walk my talk about being brave in the kitchen and experimented with rhubarb and ground cherries, turning them into one of the most popular dishes on this blog—Rhubarb and Ground Cherry Chutney.

So this year I went right for enchantment when the rhubarb came in at Biver Farm. But I really wanted to stay away from anything cliché, like a millionth variation on rhubarb-strawberry pie. I’d already made four batches of Fresh Strawberry Oatmeal Cookies, so we were sort of “over” strawberries for a while. I did some digging and noticed how many times rhubarb is somehow paired with pork. (See Don smile.)

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Fresh Strawberry-Oatmeal Cookies

Summer should be a time to slow down, savor the flavors and scents of this glorious, sun-drenched season. But busy-ness seems to know no boundaries. When the world is “too much with us,” when we have that dreaded early-morning meeting, when we have to get dinner on...

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Asparagus and Caramelized Onion Quiche

A recent visit to Daydream Farm and Marcoot Jersey Creamery, both in Greenville, Illinois, provided the inspiration for this rich and satisfying quiche, featuring fresh-picked asparagus and local artisan cheeses. A good quiche can work any time of day, can be made sinfully rich (sort of like this one) or fairly light with adjustments to the fat content in your dairy. A quiche works on a chilly spring day with a bowl of your favorite hot soup or on a warm afternoon with a light salad and a glass of Sauvignon Blanc.

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Stuffed Skillet Cornbread: The Ultimate, Easy Coffeecake for that Spring Brunch

This is quite the busy month for Green Gal of the Midwest, and it will mean some time away from this blog—say three weeks, maybe. But we’ll talk more about that in a few. For now, I’d like to discuss brunch. I just love brunch. If I have the choice on holidays or other special occasions when I’m in charge of the meal, I always opt for hosting a brunch. Because with brunch, there are no rules!

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Collagen in the Kitchen Cookbook Launch!

A while ago, I was honored to become a member of the New Hope Network Blogger Co-Op, sponsored through Delicious Living Magazine. Among the many privileges and perks I enjoy because I am part of this amazing group of writers and recipe developers, are the many recipes, timely articles and go-green tips that I pass along to my Green Gal readers. There is no way I could add this level of value to my blog posts without the help of Delicious Living Magazine and its parent company New Hope Network. And now, I’m excited to announce that Green Gal of the Midwest is part of a new publication project: Collagen in the Kitchen!

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Time for a Little Sauce-ery in the Green Gal Kitchen

My point is that sometimes it takes a little culinary magic to keep mealtime exciting at the end of winter. So I turn to sauce-ery. In this case, I set about creating two sauces—both of which are vegan and gluten free–that not only work well on their own but also pair very nicely with each other. One is created from red lentils and coconut milk and the other is a combo of tomatoes, garlic, onions and peppers. Both are super easy to make, and I used them to create four different dishes—all with lots of flair but not a lot of fuss.

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