Want to capture some of that freshness for winter? Make and freeze some pesto now, while supply if plentiful and prices are good. Don’t worry if you can’t eat dairy. Pesto can taste just fine without the usual addition of Parmesan cheese. Yesterday, I substituted a fresh peach and a pinch of chile flakes for … Read more
As a member of the cabbage family, kohlrabi has a definite cabbage-y taste, so add it to dishes as you would cabbage. Shred on a box grater and toss into a green salad or coleslaw Matchstick and throw in a stirfry Cut into 1″ cubes and roast Slice and use as a dipper for e.g., … Read more
Peeling away the thick, fibrous peel of a kohlrabi is key to enjoying the crisp, tender interior.
Julia Butterfly Hill* once questioned, “Where is ‘away?’ ” As in, when we throw something “away,” where is that place? As Julia pointed out, there really is no “away” in the sense we’ve been led to believe, i.e., a place where our trash can be disappeared to so we can live blithely in sweet cleanliness. … Read more
Chatting with a neighbor yesterday I learned that she was feeling anxious about her son’s imminent departure for college–for all the usual motherly reasons, of course, but also because she would be left cooking just for one. “I’ve already noticed I can’t eat like a teenager any more,” she bemoaned while patting the little midriff … Read more
Sautéed Beet and Snap Pea Salad with Steak Strips and Cumin Dressing Serves 2 Step 1: Prepare Dressing 1 1/2 tsp. ground cumin 1 tsp. roughly chopped garlic 2 Tbsp. apple cider vinegar 2 Tbsp. freshly squeezed lime juice (from about 1 lime) 2 Tbsp. chopped fresh cilantro 1 very small pinch cayenne pepper, more … Read more
Leftovers are a common problem for solo cooks. Not just extra servings of a dish, but also all the vegetables, seasonings, meat, rice, and other ingredients left over from making the dish. See how those left overs can be turned from problems to possibilities.
June can be frustrating for seasonal eaters in Colorado. We’re ready for the riotous color of tomatoes, peppers and eggplant but our gardens and markets are filled with greens that can withstand our unpredictable, often brutal springs. So in the vein of making lemonade with life’s lemons, here’s a quick idea to make flavorful use of kale–or chard or spinach.
Why New and Exciting Recipes Have Trouble Making It to the Table In and of themselves, recipes are wonderful. They share interesting ideas, inspire experimentation and introduce much-needed variety to brighten the healthy eating journey. But they also have significant shortcomings, namely, they don’t take us all the way to our healthy eating destination. This … Read more