Let's Eat

Seasonal Recipes

 

Black Bean & Corn Salad Burritos

Quite a while back now, I introduced you to my friend Susan and Susan’s Spectacular Spelt Carrot Cake. I assume by now that you’ve made this incredible cake at least once. So, I thought it was time for another of Susan’s stellar recipes, and this one is on-point to showcase two of my favorite Blogger Box items: Red Duck Taco Sauce and Angelic Bakehouse 7 Sprouted Grains Wraps.

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Cabbage with a Kick Salad

My new friend Sasi, who is originally from Sri Lanka, has a garden full of hot peppers. So when I offered him a ride to a class we are taking together, he paid me back with a bag full of little bright Birds Eye chilies, Indian cayenne and serranos. There is only one way to repay kindness, repaying kindness…create kindness again. What could be kinder than cabbage?

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Broccoli Quinoa Salad with Green Gal Z’hug

Remember Z’hug? Last year I found this really cool recipe in FEAST Magazine—one of my local favorite publications. The author introduced us to this herbal, pungent and hot condiment called Z’hug, and I couldn’t wait to give it a go. The trouble was, it called for Thai Bird’s Eye chilies, which were nowhere in my farmers market. But I love to “make do” and challenge my culinary creativity, so I used what I had and came up with a pretty good version of Z’hug.

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Unpacked Poblanos with Sweet Potato and Rice Filling

We are big fans of Tex-Mex food. And we love those classic stuffed poblano peppers with cheesy potatoes that you can find in good Mexican restaurants. There are enough meat and vegetarian versions to keep both me and my hubby satisfied. So when my market farmers started showing up with big green and red poblanos….well, you know we are headed to the border via my kitchen.

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Healthy and Planet-Friendly Lunchbox Treats

Well of course, I’m hoping you will make your own Ground Cherry Chews for a healthy afterschool snack—even if you need to substitute a peach, nectarine or mango for those scrumptious ground cherries. But what about the at-school and at-work snacks? Ground Cherry Chews are kind of a no-go there. Thanks to the great selection of healthy treats from the New Hope Network Blogger Co-Op, I’ve got some yummy selections to recommend that your kids will love…and so will you because you won’t have to sacrifice nutrition or green choices to make your little ones smile when they open that lunchbox.

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Celebrating My Basil Harvest with No-Pasta Spaghetti Skillet

The versatility of squash is just amazing to me. And believe me, I’ve pushed versatility to the limits—remember Rosi Biver’s Not-Quite-Apple Cobbler made with zucchini? Well the dish I created for this post is not such a stretch, actually, but it is rich, satisfying and doesn’t contain one bit of wheat pasta.

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Healthy Ground Cherry Chews

It is Wednesday afternoon about 4 p.m. Your children have just come home from school, wired, loud and HUNGRY. Dinner isn’t until 6 p.m., and the last thing they need is processed sugar and hydrogenated oils that are in most ready-made snacks. But, hey, you got this. You hand them a Ground Cherry Chew right out of the frig, gluten-free with no processed anything, full of healthy and satisfying fats, and only a tablespoon or two of natural honey or molasses. One chew (well maybe two) will help them fend off hunger for the next two hours, I promise.

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Cooked-In Culture: Green Gal Mole

One of my favorite seasons of Pati’s Mexican Table was the one in which Chef Jinich takes us all on a guided tour of Oaxaca, Mexico, immersing us in the people, history, celebrations, family life and foods of this amazingly beautiful region. Someday I will get there, I hope. But until then, I will treasure my place at Pati’s TV table.
And it was this season-six excursion into the ways food had a huge role in a country’s history, cooking and celebrations that first gave me the idea of trying my hand at a mole. Mole, I learned, is like a family’s or region’s fingerprint. While commonalities among various standard types of mole exist, this is usually a recipe handed down from generation to generation, guarded and revered by everyone around the dinner table.

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New-Take Tabbouleh

Once we hit July and everything steams up and the sun is up in the East before 6 a.m. with its glow on the western horizon until about 9 p.m., I am seldom in the mood for long hot days in the kitchen. I want to come home from the pool, hop off my bike, hit the shower and plop myself down with a bowl of fresh veggies. So my newest version of classic Middle Eastern Tabbouleh is a perfect summer dish. It will also make a great side to the chicken and pork Molé, if you are planning something more intense—like a party!

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Spigarello Skillet Dinner

Spigarello is an ancient green of Italian descent related to broccoli. It is all the rage, it seems, on the coasts—especially the West Coast in high-end restaurants. But it recently showed up at my farmers market, and I’m guessing you can probably find it at your local farmers market, too.

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Leftover Logic: The End-of-Week Vegan (or not) Scramble

This dish really did begin with a clear-out-the-frig mission, and it wound up tasting so good, I just decided to include it on the blog. It resembles a previous breakfast recipe that also uses quinoa called Quinoa Breakfast Bowls, but the current version is meant to be more versatile… and more green, helping you clear out the frig and avoid end-of-the-week-waste.

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Midwestern Antipasto

The idea for this flexible summer salad has a couple of inspirations. For one thing, the ingredients are primarily local to the Midwest and are available throughout late spring to early fall, more or less. For another thing, the preparation of the beets—the idea of cooking them intact with their greens attached—came from an episode of my favorite show, A Chef’s Life, starring Chef Vivian Howard. Chef Howard interviewed a local person, Matt from Crooked Fence Produce, who swore that beets would have a better flavor if they were boiled with their greens attached, rather than cutting the greens off and using them in another way—something both Chef Howard and I have always done.

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Not-Traditional Broccoli Salad

It shows up on every picnic table, summer buffet and patio party in America during the summer: Broccoli Salad. Even people—like my husband—who turn up their noses to this healthy vibrant green brassica in any other dish, will eat this salad. I believe it has something to do with the accompanying ingredients: mayonnaise—lots of it—sugar—a ton—cheese—at least a cup—bacon—no explanation necessary–and something super tangy and sweet like dried, sugared cranberries. You put enough of these ingredients on just about anything, and most people will eat it. And that is too bad, I think. Broccoli is one of our healthiest summer veggies, and it deserves a better reputation and a wider audience in a healthier format.

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The Compost Cracker

No, I didn’t make a typo. But I did use a lot of food scraps to create a pretty tasty cracker bread. Here’s how it happened…

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Almost-Classic Shepherd’s Pie

It would be pretty hard to write about The Shepherd’s Wife without sharing a recipe for her pie, right? Shepherd’s Pie (aka: cottage pie or pot pie) is a “leftover” dish by tradition. When a farmer’s wife had prepared that large roast on Sunday, Shepherd’s Pie or one of its many variations, was sure to hit the table on Monday night. We have so much to learn from our past, don’t we? Seems many of our answers to living a greener life are like a pair of ruby slippers—a way home right before our eyes all the time.

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We Love Jackson’s Honest… the Miracle Snack

Jackson’s Honest chips are our new family-favorite snack from the New Hope Network Blogger Box. I decided to serve the three sample varieties at Heather’s birthday dinner because Heather is gluten free and so are the chips! But the reason I will keep serving them is the quality. All three of my samples—Purple Heirloom Potato Chips, Sweet Potato Chips and Yellow Corn Tortilla Chips really scored on flavor, texture and nutrition. We loved them!

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Grandma’s Green Beans

So what were Heather’s top picks for her birthday dinner? She loves the Creamy Cauliflower Mac n’ Cheese I make, so that was on her list. Since we were trying out some gluten-free Jackson’s Honest Chips from the Blogger Box, I offered to make a new dip. And Heather, while a longtime vegetarian, does love an occasional fillet of grilled wild-caught salmon, so I splurged. But her final request sort of took me by surprise: “You know what I’d really like to have?” she asked. “Remember Grandma’s green beans, when she used to make them in a big pot for an entire day? I’d like those.”

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Gluten-Free Orange Sunshine Cake

Since I’ve been at this Gluten-free thing for a while now, I’ve learned a few tricks of the trade: flours that work well and can be mixed to create better flavor; I’ve upped my leavening and added xanthan gum better texture; and I’ve discovered “other” ingredients, like fruit peels and nuts, that help with binding and richness. The cake I made for Heather this year is (I think) a pretty good example of when a gluten-free cake just becomes a good cake.

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