Those who have been readers for a while know I always wax poetic come autumn. You’ll remember, too, that I always encourage some kind of harvest-y type of activity. Stop long enough to notice this moving change of seasons and deep-rooted feelings get touched. As those feelings are exposed to a little autumn light, the … Read more
It’s tempting to toss little bits of leftovers. They don’t seem worth the time it takes find a container (and its lid), transfer the leftovers, and then find a place for the container in a (usually) overcrowded frig. But those little bits can be healthy diet savers. E.g., you come home after work starving. Instead … Read more
You know those pears pictured in the previous post that looked like compost material? The creamy insides become even more incredible when sliced (about 2-3 cups) and sauteed in 1 Tbsp. of coconut oil until golden brown (about 15 to 20 minutes over medium to medium-low heat.) Sprinkle with a little nutmeg or cardamom, if … Read more
Sometimes with produce, as with people, it’s easy to get hung up on outer appearances . . . and miss the sweetness inside.
Tough beans. Maybe they didn’t get harvested before becoming huge and gangly, or maybe they were forgotten in the frig. Whatever the case, here is a recipe that can put them to use (or tender fresh beans as well.)
In case you end up with produce on the bitter side, whether by “gift,” accident, or maybe in a CSA box, here are five tricks for taming rather than pitching it plus an easy meal idea for arugula.
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.
Cooking vegetables gratin-style is a delicious option–in the winter. Because a gratin is baked an hour or so, it’s tough to even think about making one in the heat of summer. Hence the slow cooker version in this recipe. Of course in cooler weather, you can also bake this dish at 350 (F) for an … Read more