Let's Eat

Seasonal Recipes

 

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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Love Real Food

Well, OK. Don’t we all love real food, especially when our favorite dishes are on the table? Mmmmm….what are those dishes? Did you prepare them or did you open a box of stuff prepared by someone unknown…in a laboratory…for a major corporation?

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For the Love of Birthday Cake

Can there be any greater joy or expression of love than baking a birthday cake for your friend or loved one? For me, baking a birthday cake for someone ranks pretty high on the LOVE-O-Meter. A birthday cake allows the baker to create a one-of-a-kind gift (Even if it is someone else’s recipe, it’s still your special touch!) that is generally shared in celebration with friends and family. It’s both privilege and responsibility, rolled into a sponge and frosting delight. 

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New Year—New You? Guidance from My Friend Jane and the Always-Helpful New Hope Network Blogger Box

Well here we are once again—saying goodbye to the old year and ushering in a new one, promising to never to “that” again and vowing to change all our evil ways overnight. Good luck.

Or better than luck, why not go with “healthy curiosity and personal-best strategies”? Make your new start into 2019 an exploration rather than an ultimatum. Start with a few small changes and keep building. I know, you are rolling your eyes and thinking: “There she goes again with her anti-New Year’s resolution stuff.” Well, ok, I hear ya. So I thought this year, I’d let someone else share her success and hopefully inspire you to find yours—meet my friend Jane, an accomplished educator, master baker, beautiful woman (inside and out) and recent convert to a Ketogenic way of life.

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Lardy, Let’s Bake a Christmas Pie!

No…not a misspelling, so I guess you know where we are headed, right? It was after my post on the Pumpkin Cheesecake last month and my reminiscence about sharing a piece of pumpkin pie with my grandma, that I realized, while I have preached pumpkin and shared a million pumpkin recipes during the past three years, I’ve never offered to share my grandma’s pumpkin pie. Amazing.

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Fairy Tale Pumpkin Cheesecake

So just guess… how many dishes do you think I got out of this one 20-pound fairy tale pumpkin? If my calculations are correct, from this one stunning squash I made one batch of Pumpkin and Black Bean Soup, one pot of Pumpkin Curry, a plate full of Pistachio-Encrusted Pumpkin Wedges for four, two loaves of sweet bread and two cheesecakes. Pumpkins store well in a dry cool spot; the flesh can be frozen and even canned. And while it made a huge Halloween statement just sitting pretty on the front porch, this pumpkin was the superstar of my kitchen the entire month of November. Its versatility and economy cannot be overstated. Don’t waste it!

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Stuffed Acorn Squash

Ok, so really, aren’t these just the prettiest little things? And every diner gets his or her own. How cute is that? Well it’s way more than cute: it’s delicious, healthy, inclusive (can be vegan, gluten free, vegetarian or down right meaty) and pretty darn easy to prepare. I love acorn squash because it is so easy to work with—no large carving issues—and serves as a rich, sweet bowl for an endless variety of stuffings. Jackie Mills of The Family Garden grew these, known as Sweet Dumplings—and they are!

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Curry on up to the Table!

Last January, I was all about lemongrass, specifically a lemongrass stock recipe from favorite chef Annie Somerville of the famous Greens Restaurant in San Francisco. I was offering a recipe for winter salad that made use of the few greens we have in the Midwest during winter. But the showstopper ingredient was lemongrass stock from Somerville’s bestseller Fields of Greens. This freezable stock has been a staple in my kitchen ever since. So when Frank Biver out at Biver Farms said he had a BIG plant, I was at the ready with my shears.

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Harvest Leg of Lamb with Yogurt-Tahini Sauce

My friend Sasi, who is originally from Sri Lanka, has a wonderful backyard garden full of hot peppers. Remember that great version of Z’hug I made last month using his Thai Bird’s Eye Chilies? Well, they are back on the menu, but this time they are one of the ingredients in a spicy-but-cool-and-creamy sauce to accompany a leg of lamb I bought from The Shepherd’s Wife Tracy Riddle.

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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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