Earth-Kind Opportunities in the Kitchen: In Honor of Earth Month Reducing food waste is an easy way to be kind to the earth. You’ve probably seen the reason, but if not: Once in a landfill, food waste breaks down and emits greenhouse gasses, including carbon dioxide and methane. Methane is 30 times more potent than carbon … Read more
This Asian-Style Risotto bears a resemblance to congee, a common Asian dish made by boiling grain in a large amount of liquid until it gets very soft, much like a porridge. This version also draws on Asian flavors of ginger, garlic, mushrooms and cayenne pepper, rather than the traditional Italian flavors of butter, white wine, … Read more
Step 1: Quick-Saute Onions, Garlic and Spinach 1 Tbsp. olive oil 1 to 1½ cups onion, diced to ¼” (from 1 small onion) 1 Tbsp. garlic, minced (from 3-4 cloves) 4 cups lightly packed fresh spinach chopped into smallish 1” pieces In a large, heavy-bottomed saute pan, heat oil over medium heat until hot but … Read more
Serving vegetables in colorful combinations is a good way to get a beautiful and appealing dish. You’ll also get more interesting flavor along with more nutrition by combining the nutrients of several different vegetables. Step 1: Saute Onion 1 cup onion diced to 1/2” (from about 1 sm. onion) 1 Tbsp. + 1 tsp. olive … Read more
Much as I try, I still seem to overcook salmon when I pan fry it. That’s why I love cooking it “en papillote,” or “in paper” as in this recipe for Curried Salmon “en Collard-Leaf Papillote.” But now I’ve found another practically foolproof way to cook salmon so it stays moist and tender instead of … Read more
Sometimes it’s almost silly how easily a yummy, health-giving meal can be assembled. Of course, it always helps to have some leftovers on hand. In this case it was some leftover shredded beef from a roast prepared the day before. But easy-to-use hamburger (or ground turkey, chicken or pork) works just as well. Make it … Read more
I love sharing recipes for whatever dishes I happen to be making at a particular time. But do I think you’re making them all? Not at all! So what good are recipes and why do I keep sharing them? In a word: Inspiration! If you should make one of my recipes, that’s great–and please let … Read more
This recipe may look fairly long, but not to worry: It makes an entire meal in one dish! Step 1: Cook Pasta 8 oz. whole grain brown rice pad thai (or fettuccini) noodles (Tinkyada is a good brand) ½ tsp. sea salt Cook and drain pasta according to package instructions, return to pot and cover … Read more
This soup calls for cooking the cucumbers, which may seem odd, but once cooked they blend nicely for a velvety smooth soup. Also, if you have trouble eating raw cucumbers you may be able to enjoy them if they are cooked first. Can be served at room temperature or chilled. Serves: 4 (as a main … Read more
It’s the Season! Discover the Savory Side of Rhubarb Eating with the seasons automatically delivers wonderful diet diversity. Case in point: Rhubarb! Rhubarb is actually a vegetable even though it’s mostly used in desserts, probably because we yearn to pair its tart flavor with something sweet. But the tartness of rhubarb, in small amounts, actually … Read more