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Who figured out a beaver’s behind tastes like raspberry?
By now you may have heard, thanks to Jamie Oliver and Dr. Oz, that castoreum is a natural flavor behind some of the products we consume. I use the word “behind” literally, since castoreum is the...
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Spicy pickled vegetables
Here’s a quick recipe for pickled vegetables for you to play around with. I’d been making a batch of pickled red onions every couple of month ever since I found Monica Bhide’s recipe in a magazine last...
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Oatmeal muffin magic and recipes for happiness
You certainly have a recipe for a perfect roasted chicken or chocolate chip cookies – for some dish that makes you and your family smile – but have you ever considered your recipe for happiness? It’s a...
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Sliced buttered radishes
We’ve been on a warm buttered radish kick lately, serving them up every couple of days on top of a slice of fresh baguette and topped with a bit of crunchy green salad. Mmmm. If you’ve never tried...
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Meatless Monday: Potato leek soup with a twist
Fennel and artichoke hearts add an earthy twist to Julia Child’s excellent potato leek soup – a quick entree I learned to make forever ago from her Mastering the Art of French Cooking. In addition to 2...
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Carrot and radish leaf pesto
When our week 3 CSA box arrived I was determined to use every bit of the animal – um, I meant vegetable – to the fullest. That meant getting creative with root vegetable greens, the fresh leafy tops...
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Seasonal autumn carrot, fennel, and apple soup
This recipe was tucked in amidst the broccoli crowns, leeks, fennel, avocados, Kabocha squash, Nantes carrots, and Fuji apples in last week’s Farm Fresh To You box. I like carrots just fine – raw, in...
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Bannocks – gluten free, vegetarian oat cakes
It’s been an oatmeal kind of autumn around here – there’s something about the cooler weather that calls out for the warmth and earthiness of hot oats, don’t you think? Recently I was having a taste...
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Is there really meat hidden in foods?
I found the graphic online and can’t figure out who created it. Google “8 foods you didn’t know contained meat” and you’ll find 4,290 websites with this image, or a variation thereof. Ick, right? I...
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Garlic and bread soup
Once I tried to make the garlic soup in Julia Child’s Mastering the Art of French Cooking. I didn’t have all the right herbs, and I don’t know what else happened, but it was just plain wrong. There was...
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Mushroom caps stuffed with red pepper and quinoa
Our friend The Big Boss from work, a man who could, and did, eat two dozen prawns, half a dozen drumsticks, and an additional two pounds of roasted meat at one sitting, has gone practically vegan. I...
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Beyond Meat Beefy Crumble Tacos
At age 15, Kid Two has transitioned to becoming an almost-vegetarian eater. But he’s a growing boy, and his body often craves protein. I’ve been doing my best with tofu and experimenting with seitan –...
View ArticleHot weather celery salad
Climate change is the new black. My peppers and tomatoes are happy; the dog is miserable; the boy has the swimming unit in P.E. this month so he is just fine. Hot days deserve cool meals, you know, so...
View ArticleSliced buttered radishes
We’ve been on a warm buttered radish kick lately, serving them up every couple of days on top of a slice of fresh baguette and topped with a bit of crunchy green salad. Mmmm. If you’ve never tried...
View ArticleMeatless Monday: Potato leek soup with a twist of fennel and artichoke
Fennel and artichoke hearts add an earthy twist to Julia Child’s excellent potato leek soup – a quick entree I learned to make forever ago from her Mastering the Art of French Cooking. In addition to 2...
View ArticleCarrot and radish leaf pesto
When our week 3 CSA box arrived I was determined to use every bit of the animal – um, I meant vegetable – to the fullest. That meant getting creative with root vegetable greens, the fresh leafy tops...
View ArticleSeasonal autumn carrot, fennel, and apple soup
Savory, slightly sweet, and uber-seasonal carrot, fennel, and apple soup does triple duty as an appetizer, entree soup, or as a lovely sauce for ravioli.
View ArticleBannocks – gluten free, vegetarian oat cakes
It’s been an oatmeal kind of autumn around here – there’s something about the cooler weather that calls out for the warmth and earthiness of hot oats, don’t you think? Recently I was having a taste...
View ArticleIs there really meat hidden in foods?
I found the graphic online and can't figure out who created it. Google "8 foods you didn't know contained meat" and you'll find 4,290 websites with this image, or a variation thereof. Ick, right? I...
View ArticleGarlic and bread soup
That idea of garlic soup, a strong, aromatic, rejuvenating broth, really appeals to me. Here's a recipe from my garden and homemade stock made from leftover roasted chicken, but it's just as good with...
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