Let's EatSeasonal Recipes
We are so close to Spring–so close to long walks, decent morning runs, day-trip hikes and noon-time picnics, you can almost taste it. And you can taste it! Because I have created the perfect vegan, gluten-free, dairy-free cookie that is just perfect for dropping in your basket or slipping in your backpack.
My new favorite Blogger Box product–Natreve French Vanilla Wafer Sundae Vegan Protein—takes the spotlight for Valentine’s Day 2020 in this rich and creamy strawberry smoothie, laced with organic natural cacao. Think those Valentine’s Day chocolate covered strawberries but minus the tons of sugar, questionably sourced and processed chocolate, and less-than-fresh tasting strawberries.
Well it is the beginning of Carnival season. So when my friend and mushroom guru Leo suggested I try my hand at Drunken Mushrooms…mais bien sur! I trotted on over to his house to pick up some fresh shitakes and his basic recipe, then headed back to the kitchen. Laissez les bon temps rouler!
No, this is not my description of the winter months. All regular Green Gal readers know that I am already ungratefully counting the days until the pool opens. But, I bet my Frozen “Pear-adise” dessert will make the rest of winter much sweeter. Whatcha think?
The Impossible Burger. It is said to be “the one that bleeds,” a plant-based burger made from “plant meat” (Read: GMO soybean root heme—and doesn’t that sound appetizing.). Finding its way from high-end restaurants to fast food chains to grocery store shelves, this impossible imposter claims everything from “the burger of your childhood” to the “ultimate environmental savior”. I’m not impressed.
This recipe began as many of my recipes do with a leftover. In this case, I had an extra quarter-cup of pumpkin puree with nowhere to go. You see, you can’t buy a two-cup pumpkin for your pie—you buy a pumpkin, roast, puree, strain and measure. Being one of the best food values going, an average pumpkin will yield up to 10 cups of puree. Really, one nice sized pumpkin is all you need for cookies, pies, soups and cakes during the holidays. But sometimes, there’s a little bit extra.
What would the Thanksgiving holiday be without a love at the table? Love…as in Love Muffin! I have a new muffin for you that is perfect when paired with the flavors of fall—roast turkey or chicken, sweet potatoes, rich stews—all will benefit from a little Pumpkin, Corn and Sage muffin on the side of the plate.
Needless to say, it’s the herbs that make this dish a standout—yep, you guessed it: fresh parsley, sage, rosemary and thyme. And in this season that is famous for stressed out and frenzied households, I have decided to share the recipe on the blog. Many of you will already know how to roast a chicken, I’m sure. But in case you don’t and have reached the end of a harrowing day of shopping, cleaning and whatever else the holidays have thrown at you, roasting the Scarborough Chicken will make a wonderful comforting dinner and will…well…make you feel better. Jenny and I promise.
As we all gather together this Thanksgiving, food will certainly take center stage. For many of us, however, what’s on the table may not reflect what is traditional. Choosing healthy ingredients, reducing carbon footprint and supporting agricultural sustainability are now as prominent in our recipe collections, as Grandma’s pumpkin pie and Mom’s holiday turkey.
Pears are as comfy cozy on your dinner table as they are on your dessert table–especially the hard green and gold speckled pears I bought up this fall at the Goshen Community Market, which were wonderful in baked good, like my Vanilla Spiced Pear Muffins, and the Galette we’re talking about here. They kept their shape and texture during cooking and delivered a beautifully sweet note without going all sugary. If you are looking for pears for this recipe in your grocery, stick with firm D’Anjou pears or Bosc. Avoid Bartlett—save these for nibbling.
What I love most about blogging is the creative witchcraft that takes place. Whether I’ve just discovered another blogger with great cooking ideas, or I’ve dipped into New Hope Network’s Blogger Box for the next Green Gal recommendation, or one of my friends passes on a fabulous recipe that was passed on by someone who found it on another blog somewhere out in the Universe, bloggers are a magic force of sophisticated sorcery.
I thought I’d died and gone to heaven… or at least gone back in time. I was at the Goshen Community Market on a typical Fall Saturday, filling my bags with great food, when I spied this large basket of pears—big green speckled pears like the ones I picked with my grandparents from the side of a country road or in a neighbor’s yard (With their permission, of course!). The Family Garden from over in New Douglas, IL was selling them, harvested from their front yard. I had to make two trips on my bike to get them all home.
Autumn is the season of BIG harvest. It’s as if Nature put on a fireworks display all summer and September and October mark the grand finale, when the world is literally lit up with abundance. All the winter squash is coming in by the wagonloads at my market, while the end-of-the-summer produce makes one last HUGE BOOM. And the question becomes: “What do we do with the wealth?” Waste not, want not. Here are a few ideas to move us in smooth, non-wasteful ways into Autumn.
Yes, I think we are talking tradition now. At the end of last summer, I decided to review the many delicious items that arrive quarterly in my New Hope Blogger Network Box for perfectly healthy lunchbox treats. It went so well, I have decided to repeat the idea with some new selections that are tasty, healthy and planet-friendly. So no excuses as you pack up the family lunches because there are both kid-friendly and grown-up choices that will help you keep highly processed foods out of your kitchen and missing from your desk at the office
For my birthday one year, a subscription to Bon Appétit Magazine appeared, and my kitchen was never quite the same. This magazine marked my first journey beyond my grandma’s recipes and into the international world of food, five-star restaurants and some highly technical culinary techniques.
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.
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.
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.