Let's Eat

Seasonal Recipes

 

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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Bacon-Cheddar Shortbreads with Jalapeño Jelly

Chocolate is so overdone when it comes to romance, don’t you think? Well, okay, maybe not. But this Valentine’s Day I was looking for something just a little “out there.” A surprise for my sweetie with all his favorites—cheddar cheese, bacon and sugar.

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Cassava Flour Pita Chips: Junk Food that Could Romance Even Michael Pollen

Remember Michael Pollen from last month, my real-food guru? Well here is why I just love this man—one of his food rules is: Eat all the junk food you want, as long as you cook it yourself. Once you start to think about this deceptive little rule, you realize it is about eliminating way more than that bag of chips you’re reaching for.

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Classic French Onion Soup

Well, I was putting my monthly recipe of bone broth into the slow cooker near the first of the month when I noticed a sort of tired look on my husband’s face. “What now?” I asked. “I thought bone broth was one of your favorites.”

“It’s okay,” he said, semi-whiney. “It’s just getting boring.” So, I thought, buying the best, cleanest, meatiest bones, slow cooking them for two days, painstakingly straining and storing the stock is now boring. Romance in my kitchen was nowhere to be found at that moment, just days before February 14.

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Bread: An Historical Romance

Bread is all about history and romance. James Beard winner Greg Patent’s wonderful historically inspired cookbook Cooking in America, features Thirded Bread the recipe that started me baking my own loaves of bread long ago.

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From-Scratch, Real-Food Power Bars: Love at First Bite

How homemade can you go? If we are really committed to eating a diet of REAL food and promise to know exactly what is in our food and how it got there, we have a lot of work to do before breakfast, don’t ya think? Is there a simple approach to health and wellness that includes sustainable decisions and foods we actually like?

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Mother Love and Kitchen Wisdom

My friend Teresa Kennedy makes the best fish soup I have ever tasted, hands down. It is the dish always requested when our group of friends (That would be the Mermaids, BTW.) gets together for food, fun and frolic. Her fish soup is rich, balanced and comforting, not to mention highly nutritious. Now Teresa is a terrific cook, so it is possible that this soup is everyone’s favorite because of her mastery of culinary techniques and her inspired intuition, but when you get to the bottom of the pot, there’s quite a bit more magic in this recipe than meets the mouth. It begins and ends with love—and Betty Crocker!

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